Description
Delicate French butter biscuits melt on your palate with rich, buttery elegance. Crisp edges and delightful simplicity make these classic cookies a perfect companion for afternoon tea or quiet moments of sweet indulgence.
Ingredients
Scale
Butter Biscuits
Dry Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 tablespoon (15 milliliters) granulated sugar
- 1 tablespoon (15 milliliters) baking powder
- 1 teaspoon (5 milliliters) salt
Fat:
- ½ cup (113 grams) unsalted butter (cold, diced into small pieces)
Liquid Ingredients:
- ½ cup (120 milliliters) cold milk (or buttermilk as a substitute)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy removal and prevent sticking.
- In a large mixing bowl, thoroughly combine all-purpose flour, baking powder, salt, and granulated sugar using a whisk to distribute ingredients evenly.
- Introduce cold, cubed butter into the dry mixture, using a pastry cutter or two parallel knives to break down the butter until the texture resembles rough, uneven crumbs with small pea-sized clusters.
- Gradually pour cold milk or buttermilk into the crumbly mixture, gently folding with a fork until the dough just comes together, taking care not to overwork the mixture to maintain a tender texture.
- Transfer the loose dough onto a lightly floured surface, using gentle hands to fold the mixture over itself three to four times, creating delicate layers without aggressive kneading.
- Carefully pat or roll the dough to approximately 1 inch (2.54 centimeters) thickness, ensuring an even surface for uniform biscuit cutting.
- Select a 2.5-inch (6.35 centimeters) biscuit cutter or round glass, pressing straight down without twisting to create clean-edged biscuits that will rise symmetrically.
- Arrange the cut biscuits on the prepared baking sheet, spacing them approximately 1 inch apart to allow for even heat circulation and proper rising.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, monitoring until the tops transform into a rich, golden-brown color and the interior feels fully cooked.
- Remove the baking sheet from the oven and let the biscuits rest for a few minutes, then serve warm with optional accompaniments like butter, honey, or jam.
Notes
- Cold butter is the secret weapon for creating flaky, melt-in-your-mouth texture in these classic biscuits.
- Gentle kneading prevents tough biscuits, so handle the dough with a light touch and minimal manipulation.
- Buttermilk can be swapped with regular milk, but adds extra tanginess and helps create a softer crumb.
- Biscuit height matters – aim for about an inch thick to ensure a perfect balance of crispy exterior and soft interior.
- Leftover biscuits can be stored in an airtight container for 2-3 days and quickly reheated in the oven for a fresh-baked taste.
- Room temperature ingredients will compromise the flakiness, so keep butter and milk ice-cold before mixing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 1.5 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg