butter biscuits

This Southern butter biscuits recipe was handed down to me by my mom. Great all by themselves with extra butter or with jam, honey, molasses, or gravy.

Southern Butter Biscuits

all-purpose flour

Tbsp baking powder

salt

milk ((regular

Preheat oven to 400 F.

In a large mixing bowl, combine flour, baking powder, and salt.&nbsp; Add butter in smallish pieces.&nbsp;

With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.

Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.

Turn out onto a floured surface and roll out dough to about 3/4 inch thick.&nbsp;

Cut out biscuits with biscuit cutter or cookie cutter.  Add each to ungreased cookie sheet or iron skillet.  Make sure that biscuits touch for higher rise during baking.

Bake for 10 minutes or until browned.

Delightfully light and flaky biscuits don’t have to be a weekend-only treat. This easy homemade butter biscuit recipe is made from only three ingredients: butter, milk and our favorite kitchen shortcut, Bisquick™ mix. With just 10 minutes of prep time and less than 10 minutes to bake, this recipe is so simple that you might want to make a second batch of these classic butter biscuits to serve at the dinner table. Plus, if you’re looking to save even more time, you can skip the kneading step and make simple drop biscuits instead.

Butter Biscuits

butter

Original Bisquick™ mix

milk

Butter melted

Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir). 

Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides. 

Bake about 9 minutes or until golden brown. Brush with melted butter.

Baked golden in butter, these heavenly Butter Swim Biscuits are soft and moist with crispy edges. The ultimate buttermilk biscuit recipe!

Butter Swim Biscuits

salted butter,

all purpose flour

baking powder

sugar

buttermilk

Place 1/2 cup butter in a 9&#215;9 pan. Turn the oven to preheat to 450°F. Place the pan in the oven as it preheats allowing the butter to melt and the pan to heat up. *see note

In a large bowl whisk together the flour, baking powder, sugar, and salt.

Add in the buttermilk and using a wooden spoon, stir together to combine. A sticky dough will form.

Remove the pan from the oven when the butter has melted and spread the dough on top of the melted butter in the pan. Use the spoon or a spatula to evenly spread the dough out to the sides of the pan. Cover the top of the batter with additional melted butter, this helps the top bake up golden.

Using a knife cut the raw dough into 9 biscuits before baking. Place the pan back in the oven and bake for 18 &#8211; 20 minutes until golden brown.

Discover our small-batch Butter Swim Biscuits recipe for irresistibly flaky, buttery biscuits perfect for breakfast or as a side dish. Ready in 20 minutes. Try it now!

Small Batch Butter Swim Biscuits

butter (, melted (½ stick))

baking soda

Preheat the oven to 450°F (230°C).

Combine the flour, baking powder, baking soda, sugar, and salt in a medium-sized bowl.

Pour in the buttermilk and stir until combined. Be careful not to overwork the batter.

Pour the melted butter into a 5x5-inch baking dish.

Place the dough on top of the butter and use a rubber spatula or the back of a spoon to evenly spread the dough out to the edges of the baking dish. Place the baking dish on a rimmed baking sheet to catch any possible spills.

Cut the unbaked dough into 4 squares.

Bake for 15 minutes, or until the tops are golden brown.

Let the biscuits rest in the pan for at least 10 minutes so that the butter can be absorbed into the biscuits before cutting.

Flaky, fluffy, buttery homemade biscuits with melty cheese and tender scallions baked throughout.

Cheddar-Scallion Biscuits

all-purpose flour,

garlic powder

cheddar cheese

scallions (about 3 small scallions)

egg egg

Heat oven to 425°F. Let butter thaw briefly if it&#8217;s fully frozen, about 5-10 minutes. In large bowl, whisk together flour, baking powder, baking soda and salt and garlic powder. Use the largest holes on a box grater to grate the butter into the flour mixture. Use fingers to toss the butter into the flour until all the butter shreds are just coated. Add the cheese and scallions and toss with fingers again to combine.

Add 3/4 cup buttermilk to flour-butter mixture, stirring with wooden spoon or spatula gently just until dough comes together. If needed, use remaining 1/4 cup buttermilk to moisten any dry bits that won&#8217;t adhere to the dough. The dough should hold together and not be crumbly, but also not wet or sticky.

Turn the dough out onto a well-floured surface. Very gently pat dough into 1/2-inch thick rectangle. Fold bottom third of dough up and top third of dough down over bottom third, as if folding a letter. Gently pat down into 1/2-inch rectangle again, then fold again like a letter. Pat and fold one final time, then pat dough out to 1-inch thick.

Use floured biscuit cutter to cut dough into rounds, being careful not to twist biscuit cutter when removing the rounds (alternatively, you can cut the dough into squares with a knife if you don&#8217;t have a biscuit cutter or round cookie cutter). Gather dough scraps and gently pat into 1-inch thick mass, then cut again to use up all the dough.

Place rounds, sides gently touching, on baking sheet or in cast-iron skillet. Brush egg wash over biscuits. Bake 13-15 minutes until golden brown on top.

Wow! These were so tasty! I didn't have buttermilk on hand, so I made it by adding a tablespoon of vinegar to my milk. I was worried they wouldn't work out, but they were soooo good!  My hubby couldn't get enough.   Great recipe!

Just made this for breakfast. My husband’s response after eating was “Damn, don’t lose this recipe!” Haha. I didn’t have green onions so used chives from the garden and it was perfect. 

Yummm and so easy. Didn’t do the egg wash and they seemed fine without

Was craving cheese and onion biscuits and found this recipe.  Fantastic!!  They actually turned out like the picture!  Absolutely delicious.  Followed the recipe and got a fluffy, high rise result.  My daughter and I loved them.  Definitely make-again!

Bisquets (Mexican biscuits) are incredibly easy to make and can be ready in just minutes. With only a few ingredients—flour, butter, milk, and eggs—this delightful pan dulce recipe will help you create a new family favorite.

Bisquets (Mexican Biscuits)

All-purpose flour

milk (whole

tsp Instant yeast ((6 grams or 0.21 oz.))

tsp salt

Large eggs

tsp vanilla extract

First, warm the milk in your microwave for about 15-30 seconds until it is  lighlty lukewarm.

Then, add the rapid yeast to the milk and let it rest while we mix the rest of the ingredients.

Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl. 

Cut the butter into small pieces and add it to the flour mixture. 

Work the butter into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs. 

Add one egg to the milk/yeast mixture and whisk thoroughly. 

Mix Dry Ingredients

Pour the warm milk mixture into the flour mixture and stir gently until just combined. Lightly knead the dough by gently folding it over itself a couple of times. it should be soft and managable.

Note: Be sure to work the dough evenly. 

Add Milk

Preheat your oven to 400°F. If you have an oven thermometer, use it to ensure your oven is at the right temperature. Line a baking sheet with parchment paper or lightly grease it with shortening.

Preheat the Oven

Turn the dough onto a lightly floured surface and gently knead. Do not over-mix!

Stretch the dough to about 12 inches long by 9 inches wide with a flour-dusted rolling pin.

Fold the flat dough inward in three sessions, scraping the surface of the dough between each fold with your fingers.  

Repeat the process two more times. This step will give the biscuits their signature layers. 

The dough should feel slightly sticky, but don&#39;t overmix it to avoid tough biscuits. Pasar a notas

Then, pat the dough into a 1-inch thick rectangle. Use a 3-inch round cookie cutter to form the round biscuits. Press straight down without twisting to ensure even rising.

You will only be able to form a few of the biscuits. The remaining dough will have to be rolled out again and folded a few times for the remaining biscuits.  

With the help of a soda bottle finish (mouth) or a 1-inch small pastry tip, gently press in the middle of the biscuit without cutting throughly to form the belly bottom of the pan dulce.  

Place the biscuits onto the prepared baking sheet. 

Mix the remaining egg with a teaspoon of vanilla extract in a small bowl to make the egg wash, and varnish the biscuits with a brush.

Note: Once you form the biscuits, allow them to rest for about 20 minutes to rise. If you are in a hurry, you can skip this step, but for better results, let them rest. Meanwhile, place the egg wash in the refrigerator. 

After 20 minutes, brush them with the egg wash for the second time. 

Bake for about 10 to 12 minutes or until the tops are golden brown.

Shape the Biscuits

This recipe looks so good! I’ve always wanted to try making bisquets at home and your step by step pictures make it feel really approachable. I was searching for a bakery near me that makes something similar but I think trying this at home will be even more fun. Thanks for sharing such a comforting recipe and the cultural background behind it makes me appreciate it even more.

These are the best! I am Czech but I bought some bisquets in a small Mexican grocery store and decided I should make my own. I tried another recipe first, it was so so. Then a friend forwarded this recipe to me and I am so happy with the results! A real taste treat, way better than the grocery store.

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Top Tags

Southern Butter Biscuits

Butter Biscuits

Butter Swim Biscuits

Small Batch Butter Swim Biscuits

Cheddar-Scallion Biscuits

Bisquets (Mexican Biscuits)

Top 6 butter biscuits recipes from across the web

The most viewed butter biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Butter Biscuits

Butter Biscuits

Butter Swim Biscuits

Small Batch Butter Swim Biscuits

Cheddar-Scallion Biscuits

Bisquets (Mexican Biscuits)

The most viewed butter biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine