Homemade Butter Biscuits

Wake up to homemade Butter Biscuits this weekend! All you need are 5 ingredients and less than 30 minutes to have these flaky, buttery homemade biscuits on the table. Makes 12 biscuits, but can easily be doubled or tripled.

Who doesn’t love a fluffy biscuit to serve for breakfast, brunch or dinner?

This Butter Biscuit recipe has been a long time coming, and I’m so happy to be sharing them with you today because they are the perfect biscuits.

You can make them for a variety of occasions. In fact, we served them with a Thanksgiving meal not too long ago.

Why we love this recipe:

Flaky and buttery on the outside but pillow-soft on the inside, these homemade Butter Biscuits are a total dream to eat and enjoy.

You can serve them for breakfast, brunch or dinner. They pair with most anything. And they’re ready really quickly, too!

We like to serve ours with jam in the morning, but you can also easily turn them into Boudin Breakfast Sandwiches, too.

While they take a little of technique and some quick hands, I promise these biscuits are something you’ll want to make for your family again and again!

Other biscuit recipes you might want to try: Honey Butter Biscuits | Coconut Oil Vegan Biscuits | French Onion Biscuits | Vegan Sweet Potato Sage Olive Oil Biscuits | Chili Cheese Biscuits | Quick Rosemary Drop Biscuits

In the market for breakfast items? Check out my Breakfast Recipe Index for more ideas!

What you’ll need to make this recipe:

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• Glass bowls
• Glass measuring cup
• Box grater
• Sharp knife, a biscuit cutter or a pastry cutter/bench scraper
• Nonstick baking mat
• Sheet pan

Here’s what you’ll need:

• All-purpose flour—this serves as the base for our biscuit recipe. I keep unbleached AP flour in the house, but you can use the regular kind, too.
• Sea salt—a fine-grain kosher salt is my favorite for a baked good like this.
• Baking powder—this is our leavener, and it will rise the biscuits as they bake in the oven. Make sure yours is fresh, and also confirm that you’re not using baking soda because they’re different things.
• Unsalted butter—this is integral for making butter biscuits. You’ll need a full stick for the biscuits themselves and a little extra to brush ‘em with.
• Milk—this is the liquid that goes into our biscuit dough. I like to use whole milk because it yields the most flavor, but you could easily use a lower fat milk, too.

Make the Butter Biscuit dough

Preheat the oven to 425F. Line a sheet pan with parchment or a nonstick baking mat. Melt the extra tablespoon of butter in a bowl. You’ll use this to brush the tops of the biscuits, and it will help them brown.

Combine the dry ingredients in a bowl. This includes the flour, baking powder and salt. Stir.

Grate the butter directly into the flour mixture. A box grater or cheese grater is excellent for this. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.

Pour in the milk, and stir juuuuuust until the dough begins to pull away from the sides of the bowl. Be careful not to overmix, as this will affect its rise in the oven!

It’s OK there to be some loose flour here. Don’t stir it too much—just until the mixture starts coming together.

If the mixture is too dry? Add additional milk to it incrementally. I suggest measuring in extra by the tablespoon because this ensures that the mixture doesn’t get too wet.

How to shape biscuits

Flour a flat, clean surface in the kitchen. Flour your hands, too.

Turn the dough out onto the floured surface. Sprinkle additional flour on top of the dough before patting it into a 1” tall rectangle.

Fold the dough into thirds, bringing the short sides to meet in the middle like you would a tri-fold pamphlet or a letter.

Gently pat the dough into another 1” tall rectangle.

Cut into squares (as shown here) or rounds with a sharp knife.

If using biscuit cutters, do not twist them as you cut into the dough. It will affect the rise!

Transfer to the prepared sheet pan, and brush the tops with melted butter.

Bake for 15-18 minutes in the preheated oven, or until golden brown. Enjoy!

Erin’s Easy Entertaining Tips

Homemade Butter Biscuits are an excellent choice for entertaining.

Why? They’re versatile and can be served at dinner or breakfast or brunch. You can also pair ‘em with a lot of different recipes!

Here are a few tips and tricks to make it as easy as possible:

• Make the dough early. Follow the instructions up until the baking. Cut them, place them on a baking sheet and pop them into the freezer for a week in advance. Bake the biscuits straight from the freezer before serving!
• Set out the toppings beforehand. Since these work for both breakfast and dinner, the world is your oyster. Make sure to have softened salted butter as a topping and jams for breakfast.
• Serve in a basket with a cute tea towel to keep them warm.
• Serve ‘em alongside brunch with your favorite brunch recipes, like fruit salad, baked bacon and mimosas! (Or have a mimosa bar for guests to enjoy!)

Frequently Asked Questions

Quick tips and tricks for making the best buttery biscuits

• Have the right tools. This biscuit cutter* (affiliate link) is my favorite to use for biscuits if I want them to be round. If you don’t have one, use a drinking glass and a paring knife to cut out the biscuits.
• Serve it with fun toppings. These biscuits are great for dinner and breakfast. Soften butter to go with ‘em. Serve them with jams for breakfast.
• Make the biscuits in advance and pop them into the freezer. Bake them straight from the freezer right before it’s time to enjoy them!
• Double or triple the recipe. These biscuits are excellent for sharing, so make more than you need!