Butter Biscuits

A butter biscuit filled with peach jam on a white plate in front of a bowl of 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.

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 84kcal

Ingredients

2 cups all-purpose flour 240g
1 tablespoon baking powder 14g
½ teaspoon fine sea salt 4g
8 tablespoons unsalted butter 113g + 1 tablespoon extra for brushing
¾ cup milk 184ml

Instructions

Preheat the oven to 425F. Line a sheet pan with parchment. Set aside.
Melt the extra tablespoon of butter in a bowl. Set aside.
Combine the flour, baking powder and salt in a bowl. Whisk to combine.
Grate the full stick of butter directly into the flour mixture with a box or cheese grater. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.
Pour in the milk, and stir gently until just combined. The dough should start to pull away from the sides of the bowl. Be careful not to stir it too much or the rise will be affected.
Flour a flat surface or countertop. Flour your hands, too.
Turn out the dough onto a floured countertop. Sprinkle flour on top of the dough, too.
Pat the dough a 1" tall rectangle, working quickly, then fold it 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, and cut into squares with a sharp knife.
Place on the prepared sheet pan. Brush the tops with melted butter.
Bake for 15-18 minutes or until golden brown in the preheated oven.
Enjoy with softened butter, jams and more!

Notes

How to freeze: Once the biscuit dough has been made and cut, place them on a parchment-lined sheet pan and transfer to the freezer. Freeze until solid, then transfer to a freezer-safe bag to store for up to 3 months.

How to bake from frozen: Preheat the oven, as specified above. Place the frozen biscuits on a parchment-lined sheet pan. Bake for 17-20 minutes, or until golden brown. They will take a little longer to bake than the fresh biscuits, but not so much longer that it will make a huge difference.

How to store leftovers: When the biscuits are completely cool, transfer to a plate and wrap in plastic wrap. Leave at room temperature for 2-3 days. Toast in the oven or toaster oven to crisp up the exterior again if desired, or eat at room temperature.

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