Butter Biscuits
These soft and irresistible homemade Butter Biscuits deserve a permanent place at your dinner table. Made with only 6 simple ingredients you probably already have at home!
Ingredients
- 3½ cups bread flour, fluffed, spooned and leveled
- 1¼ cup whole milk cold
- 12 Tablespoons unsalted butter grated and chilled
- 1 Tablespoon baking powder
- 1 Tablespoon granulated white sugar
- 1/2 teaspoon sea salt
Instructions
Prep the ingredients.
- Combine flour, sugar, baking powder and salt in a large mixing bowl and whisk together.Note: For best accuracy, measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) Toggle back from US Customary to Metric conversion in my ingredients section above to find the weight in grams. If you don't have a scale, fluff the flour with a fork in its bag or container, then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the dough, making it dry!3½ cups bread flour, fluffed, spooned and leveled, 1 Tablespoon baking powder, 1/2 teaspoon sea salt, 1 Tablespoon granulated white sugar
- Grate the butter into a plate and place into the freezer for 20 minutes. THIS IS IMPORTANT! Do not skip it. Then, add the cold, grated butter to the dry ingredients bowl and mix lightly to coat.
Mix the dough.
- Use your fingers to coat the butter with flour. Then, make a well in the center, add cold milk. Let it sit and slowly incorporate the flour and milk until the dough comes together and the liquid is absorbed. The dough will be shaggy and fall apart. That is normal and exactly what you want.Note: For best accuracy, measure liquids by weight in milliliters instead of cups. Shop my exact scale here. (affiliate link) Toggle back from US Customary to Metric conversion in my ingredients section above to find the weight in milliliters. If you don't have a scale, measure at eye level.1¼ cup whole milk
- Pour the dough and any dough crumbles onto a clean, well-floured surface. If the dough becomes sticky in some areas, add a bit of flour over the surfaces until it is manageable. Use your hands to gently bring the dough together into a cohesive rectangle.
Laminate the dough.
- Pre-heat the oven 400°F. Line a baking sheet with parchment paper and set aside.
- Shape into a rectangle, about 9 inches long. Cut into thirds. Stack and press. Rotate and use a rolling pin to reinforce the shape into a larger rectangle again. Repeat the layering and rotating steps 4 times total.
- After you've repeated the lamination layering at least 4 times, use a rolling pin to smooth out into a large rectangle., about 9 inches long.
- Cut the dough into 8 large square biscuits. Place the biscuits onto the un-greased baking sheet. While the oven is preheating, freeze the baking sheet with the biscuits for at least 15 minutes. Then, brush only the tops with egg wash. Bake for 30-33 minutes until the edges and the tops are golden. Note: Make sure the egg wash doesn't fall over the sides. The eggs will seal the layers and limit the height of your lamination during baking.
Notes
- You can prepare the dough, shape and store in the refrigerator up to 24 hours before baking. You can also freeze unbaked biscuits for 3 to 6 months. Proceed with the recipe baking directions. Once baked, they keep well for up to 3 days in an airtight container. Reheat in the oven at 300°F for 5-10 minutes.
Nutrition
Calories: 180kcalCarbohydrates: 4gProtein: 1gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 321mgPotassium: 63mgFiber: 0.003gSugar: 3gVitamin A: 587IUCalcium: 140mgIron: 0.2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer Have you tried this recipe?Please leave a comment/review below!