Butter Biscuit Recipe

Preheat oven

Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Whisk the all-purpose flour, baking powder, granulated sugar, and fine salt together in a large bowl until evenly combined.

Cut the cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or the tips of your fingers, cut the butter into the dry mixture until the largest pieces are about pea to small marble size and the mixture looks evenly coarse. Alternatively, pulse quickly in a food processor for 6–8 short pulses.

Continue to toss the mixture so there are some shaggy, flour-coated bits; this helps create flaky layers.

Make a well in the center of the dry mixture and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or spatula just until the dough comes together and most of the flour is incorporated. The dough should be slightly sticky but not wet and sloppy. If the dough is very dry, add up to 2 more tablespoons of buttermilk; if it is overly wet, sprinkle up to 1 tablespoon flour and fold once.

Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, fold the dough over itself 4 to 6 times to create layers—press gently to bring it together rather than kneading. Pat the dough into a rectangle about 1-inch thick.

Using a 2 1/2-inch round biscuit cutter (or a floured drinking glass), press straight down into the dough without twisting to cut round biscuits. Re-shape the scraps gently, pat to 1-inch thickness, and cut additional rounds until you have used the dough. Aim for 8 to 10 biscuits depending on cutter size.

Place biscuits on the prepared baking sheet either close together (edges touching for taller, softer sides) or spaced apart (for crisper sides). Arrange them so the sealed tops are up and rough sides are on the pan.

Brush the tops of the biscuits lightly with the 2 tablespoons of whole milk (or buttermilk) to help them brown. This also helps any finishing salt to stick.

Bake in the preheated oven for 12 to 16 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean. Exact time will depend on size and oven.

Remove the baking sheet from the oven. Immediately brush the hot biscuits with the melted butter for extra flavor and richness.

If desired, sprinkle a pinch (about 1/8 to 1/4 teaspoon) of coarse sea salt or flaky salt over the warm biscuits. Let cool on the sheet for 5 minutes, then transfer to a rack or serve warm.