This recipe for buttery biscuits is so simple and so delicious. Pairs perfectly with some jam and butter or enjoy on its own. This is an easy biscuit recipe that comes together in less than 20 minutes!Jump to Recipe
Fresh out of the oven buttery biscuits are one of my favorite things. They go so well with so many different dinners or you can enjoy them for breakfast.
When I don’t have a lot of time but want some type of bread as a side these buttery biscuits are my go-to recipe.
This was the first recipe I taught my youngest to make. They are super easy to make and if you like to get your hands dirty while cooking this is one of those recipes to do that with!
Table of contents
Ingredients for Buttery Biscuits
This recipe takes only a few pantry staples and then you are on your way to an amazing treat! Here’s everything you’ll need:
- All-purpose flour
- Baking powder and cream of tartar – both of these ingredients acts as a leavening agent for the biscuits.
- Butter – butter, margerine, or a plant-based butter will work for this recipe.
- Milk – you can use a plant based milk or dairy milk either one works well with this recipe.
Supplies you’ll need to make these biscuits
You don’t need anything too special to make these biscuits. Here is the list of supplies I used to make these biscuits:
- Large bowl
- Pastry cutter (or you can use your hands!)
- Rolling pin
- 2.5″ biscuit cutter (you can use a knife or a cup to cut out the biscuits)
How to make buttery biscuits
Making these buttery biscuits are super easy. For the full list of instructions and ingredients check out the printable recipe card at the bottom of this post. Follow these steps to make the buttery biscuits:
- In a large bowl stir together the dry ingredients, flour, baking powder, cream of tartar, sugar, and salt.
- Cut the butter stick into smaller pieces and add to the dry ingredients.
- Cut the butter in until it resembles coarse crumbs.
- Make a well in the center.
- Add in the milk and fold in until moistened.
- Turn dough onto a lightly floured surface.
- Knead the dough about 10 times.
- Lightly roll out the dough to 1/2 inch thickness
- Cut into round biscuit shapes.
- Add biscuits to a parchment lined baking sheet.
- Brush the top of the biscuits with melted butter and bake until golden brown.
How to store buttery biscuits
To store these buttery biscuits you can place them in an air-tight container and store them at room temperature for up to 3 days or in the fridge for 7 days.
What substitutions can I make?
This is a very friendly recipe that allows substitutions without worry. If you are looking for dairy-free options you can use plant-based milk and plant-based butter.
You can use whole wheat flour however, they won’t be as flaky and you’ll want to reduce the amount of flour by 1/4 cup.
What are the best toppings to use?
These buttery biscuits are so delicious on their own, however, here are some of my favorite toppings to add to these biscuits:
- Jam (strawberry, raspberry, mix berry, or your favorite)
- Cinnamon sugar butter (so delicious!)
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If you tried this recipe for buttery biscuits, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who have made my recipes.
Easy Buttery Biscuits
- 2 cup All-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/2 cup Unsalted Butter + 1 TBSP seperated
- 2/3 cup Milk Sometimes you might need 1-2 tbsp more.
Preheat oven to 450 degrees F.
In a large bowl stir the flour, baking powder, cream of tartar, and salt together.
Cut the 1/2 cup of butter until it resembles coarse crumbs.
Make a well in the center of the dry dough.
Add in the milk. Fold until moistened. You might need to add in 1-2 tbsp more milk depending on the climate and how accurate your flour measurement was.
Turn dough to a lightly floured surface. Quickly knead dough 10-12 times. Lightly roll out dough to 1/2 inch thickness and cut into round biscuit shapes.
Add biscuits to a parchment lined baking sheet. Melt 1 tbsp of butter and brush the tops of the biscuits with the melted butter.
Bake at 450 degrees for 10-12 minutes.