Golden, fluffy, and loaded with buttery layers, these classic homemade biscuits are perfect for breakfast sandwiches, alongside eggs or gravy, or just slathered with butter and jam.

Why You’ll Love This Recipe

• Simple ingredients and quick prep—ready in about 30 minutes

• Made entirely with butter for rich, flaky texture

• Light and tender crumb with crisp, buttery tops

• Great to bake fresh or reheat for breakfasts all week

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 Tbsp baking powder

• 1 tsp granulated sugar

• ½ tsp salt

• 6 Tbsp very cold unsalted butter, cubed

• ½ to ¾ cup cold milk or buttermilk

• Optional: melted butter for brushing

Directions

1. Preheat oven to 425 °F. Line a baking sheet or cast-iron skillet with parchment paper.

2. Combine dry ingredients: In a bowl, whisk flour, baking powder, sugar, and salt.

3. Cut in butter: Add cold butter cubes and use a pastry cutter or your fingers to work until pea-sized bits remain.

4. Add liquid: Pour cold milk or buttermilk in and stir gently until dough just holds together—do not overmix.

5. Form layers: Turn dough onto a lightly floured surface and pat into a ¾–1″ thick rectangle. Fold over 2–3 times, press gently, and pat again—this creates flaky layers.

6. Cut biscuits: Use a biscuit cutter or glass to cut rounds without twisting. Re-form scraps as needed.

7. Bake: Arrange biscuits close together, brush tops with melted butter if desired, and bake 12–15 minutes or until golden brown.

8. Finish: Remove and, if you like, brush tops again with butter. Let cool slightly before serving.

Servings and timing

Makes: 8–10 biscuits
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: ~25 minutes

Variations

• Buttermilk version: Substitute buttermilk for milk for slight tang and extra rise

• Herb biscuits: Stir in 1 Tbsp fresh herbs (rosemary, thyme, or chives)

• Cheesy twist: Fold in ½ cup shredded cheddar or Parmesan

• Sweet version: Add 2 Tbsp sugar, brush with honey butter after baking

• Larger drop biscuits: Drop spoonfuls instead of cutting rounds—skip layering step

Storage/Reheating

Store cooled biscuits in an airtight container at room temperature for 2 days or freeze for up to 1 month. Reheat in a 300 °F oven for 5–7 minutes, or microwave briefly and then crisp under a toaster oven or skillet.

FAQs

Why use cold butter?

Cold butter creates steam pockets during baking, yielding flaky layers.

Can I skip the folding?

You can, but folding enhances flakiness—worth the extra step!

Can I use self-rising flour instead?

Yes—just omit baking powder and salt, using 2 cups self-rising flour and ½ tsp sugar.

What if I don’t have a biscuit cutter?

Use a floured glass or jar rim—press straight down without twisting.

Are these dairy-free?

Not as written, but you can use plant-based milk and vegan butter substitutes.

How do I freeze them?

Wrap cooled biscuits individually, freeze up to a month. Reheat from frozen in the oven at 350 °F for ~10 minutes.

Can I make them ahead?

Yes—assemble, cover, refrigerate for up to 24 hours, then bake fresh.

Should biscuits touch while baking?

Yes—side-by-side baking helps them rise taller.

Why did mine wrap around the cutter?

Press straight down—no twisting—to avoid sealing edges which prevents rise.

Cheese or herbs changing texture?

Cheese can make them more tender and flavorful—no issues. Herbs add freshness but don’t alter texture.

Conclusion

These Breakfast Butter Biscuits are a breakfast staple with flaky layers, buttery flavor, and simple assembly. Whether fresh from the oven or warmed for an easy morning meal, they’re a delicious and satisfying way to start the day.

Breakfast Butter Biscuits

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• Author: Sophia
• Total Time: 25 minutes
• Yield: 8–10 biscuits
• Diet: Vegetarian

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Description

Flaky, buttery homemade breakfast biscuits with layered texture and golden tops—perfect for sandwiches, alongside eggs or gravy, or simply slathered with butter and jam.

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Ingredients

2 cups all-purpose flour

1 Tbsp baking powder

1 tsp granulated sugar

½ tsp salt

6 Tbsp very cold unsalted butter, cubed

½–¾ cup cold milk or buttermilk

Optional: melted butter for brushing

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Instructions

1. Preheat oven to 425 °F. Line a baking sheet or cast-iron skillet with parchment paper.
2. In a bowl, whisk flour, baking powder, sugar, and salt.
3. Add cold butter cubes and use a pastry cutter or fingers to work in until pea-sized bits remain.
4. Pour in cold milk or buttermilk and stir gently until the dough just holds together—do not overmix.
5. Turn dough onto a lightly floured surface and pat into a ¾–1″ thick rectangle. Fold 2–3 times, press gently, and pat again to build flaky layers.
6. Cut rounds using a biscuit cutter or floured glass—press straight down without twisting. Re-form scraps as needed.
7. Place biscuits close together on the sheet. Optionally brush tops with melted butter. Bake 12–15 minutes until golden brown.
8. Remove from oven and brush tops again with butter if desired. Let cool slightly before serving.

Notes

Use buttermilk for tang and extra rise in place of milk.

Stir in fresh herbs (rosemary, thyme, chives) or ½ cup shredded cheese for flavor twists.

Make drop biscuits by skipping layering—just scoop spoonfuls of dough.

Freeze baked or unbaked biscuits for up to 1 month; reheat in the oven to restore freshness.

Press straight down when cutting to keep edges sharp and biscuits tall.

• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Category: Breakfast, Side
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 180
• Sugar: 2g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 15mg