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Butter Biscuits



There’s nothing quite like the heavenly aroma of freshly baked Butter Biscuits wafting through your kitchen. These tender, flaky biscuits are an absolute classic, perfect for breakfast, brunch, or as a side for your favorite savory dish. In this recipe, we’ll guide you through creating these delectable buttery delights.

Kitchen Tips

  • Proper Butter Temperature: Use cold butter for the best results. Cold butter creates those lovely pockets of flakiness in your biscuits.
  • Don’t Twist, Just Cut: When cutting the biscuits, avoid twisting the cutter. A straight-down cut helps the biscuits rise evenly.
  • Leftover Biscuits: If you have any leftovers, they can be reheated in the oven or toasted for a quick, warm treat.


Q: Can I use self-rising flour in this recipe?

A: Yes, you can use self-rising flour. In this case, you can omit the baking powder and salt as self-rising flour already contains leavening agents.

Q: Can I make these biscuits with whole wheat flour?

A: Absolutely, you can use whole wheat flour or a mix of whole wheat and all-purpose flour for a heartier version of these biscuits.

Q: What can I serve with butter biscuits?

A: Butter biscuits pair wonderfully with various dishes like sausage gravy, fried chicken, or simply slathered with honey, butter, or jam for a delightful snack or breakfast.

Butter Biscuits

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 cups all-purpose flour, packed (if using self-rising flour, omit baking powder and salt)
  • 1 tablespoon baking powder (leave out if using self-rising flour)
  • 1/2 teaspoon salt (leave out if using self-rising flour)
  • 1/2 cup salted butter, cut into small pieces (if using unsalted, add 1/4 teaspoon more salt than above)
  • 1 cup milk (regular or buttermilk)


Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) to ensure it's nice and hot for baking your biscuits.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. If you're using self-rising flour, there's no need to add extra baking powder or salt. It's always a good idea to sift the dry ingredients for a smoother, lump-free dough.

Step 3: Incorporate Butter

Add the salted butter pieces to the dry mixture. If you're using unsalted butter, be sure to add an extra 1/4 teaspoon of salt.

Using your hands (or a pastry blender if preferred), combine the flour mixture and butter until the butter is pea-sized and the mixture becomes crumbly. This step is crucial for achieving that perfect biscuit texture.

Step 4: Add Milk

Pour in the milk (regular or buttermilk) and combine the ingredients with a wooden spoon. Make sure to mix until well incorporated but take care not to overwork the dough. Overmixing can lead to tough biscuits, and we want them to be wonderfully fluffy.

Step 5: Roll and Cut

Turn the dough out onto a floured surface. Roll it out to a thickness of about 3/4 inch.

Using a biscuit cutter or a cookie cutter, cut out your biscuits. Place each biscuit on an ungreased cookie sheet or in an iron skillet. For higher rise during baking, make sure the biscuits touch.

Step 6: Bake to Golden Perfection

Bake your biscuits for about 10 minutes or until they are beautifully browned. Keep an eye on them to ensure they reach that perfect golden hue.

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