I love big, homemade weekend breakfasts. No weekend breakfast is complete without homemade biscuits. This butter biscuit recipe is my favourite, and it’s been my go-to for years. These biscuits are quick and easy to make and go well with fried eggs or bacon. Enjoy your morning with butter, honey, or your favourite jam. This is breakfast heaven.
What are BUTTER BISCUITS?
Butter biscuits can be served as a quick, tender bread with butter flavour. They are similar to a scone around the world. These “butter” biscuits are called because they use butter in the dough. This is not like my Freezer Cookies which use heavy cream. While both recipes make excellent biscuits, the texture and method of the final biscuit are different. These butter biscuits will stand up to heavier items like gravy and sausage better than cream biscuits.
THE BISCUIT METHOD
This recipe uses the “Biscuit Method” cooking technique. This involves combining butter or other solid fats into the flour. Combining fat with flour prevents the flour from forming a gluten matrix, which makes the dough soft and tender. You can keep your biscuits soft and tender by not kneading them. Instead, work as much as possible with the dough as you shape and cut them.
FLAVOR ADDITIONALLY: USE BUTTERMILK
Because I don’t have buttermilk, the recipe below uses substitute buttermilk (milk + vinegar/lemon juice). If you happen to have buttermilk, you can use it in place of milk or vinegar. You’ll be able to make the best biscuits you have ever tasted. Buttermilk substitutes have the same acidity and flavour as buttermilk but don’t have nearly as much flavour.
BUTTER BISCUITS are FREEZER FRIENDLY
This recipe makes 8 biscuits, so don’t skimp on it if you live in a small household! The baked biscuits can be frozen, or the unbaked biscuits can be frozen to make later. For unbaked biscuits to freeze, place them on a baking sheet lined with parchment paper until they are solid. Then transfer them to a freezer bag. You can label, date and freeze for up to 3 months. To bake from frozen, add a few extra minutes to the baking time.
Allow the baked biscuits to cool to room temperature before freezing. You can freeze them for up to 3 months in a freezer bag. You can let them cool at room temperature or heat them in the microwave for between 15 and 30 seconds.
HOMEMADE BUTTER BISCUITS
These butter biscuits made from homemade butter are easy and delicious. These biscuits are perfect for spreading butter, honey, or any other jam you like!
Prep time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
- 6 Tbsp butter (salted). ($0.84)
- 2.5 cups all-purpose flour ($0.39)
- 1 Tbsp baking flour ($0.06)
- 1/2 tsp baking soda ($0.02)
- 3/4 tsp salt ($0.05)
- 1 cup whole milk (0.38)
- 1 Tbsp vinegar* ($0.06)
- To make the extra butter cold for grating, freeze it for 30-60 minutes.
- Preheat the oven to 425oF. Combine the flour, baking powder and baking soda in a large bowl. Stir until well combined.
- You can use a cheese grater for grating the butter into the bowl. After the butter has been grated, you can use your hands to incorporate the butter into the flour until it looks like cornmeal.
- Mix the vinegar with the milk. Mix the milk with the butter and flour in a bowl. Stir until you get a dough.
- The dough should be placed on a floured surface and then pressed into a rectangle. The dough should be folded in threes like a letter. Press the dough into a rectangle, approximately 1/2 to 3/4-inch thick.
- To cut the biscuits from the dough, use a cutter or a glass about 3-inches in size. You can gather the leftover dough scraps and press them down once more to cut a few more biscuits.
- Place the biscuits onto a parchment-lined baking sheet. Brush some milk on top for extra brown tops
- Bake the biscuits for about 15-17 minutes in a preheated oven at 425oF. Take them out and enjoy warm.
*Any light vinegar such as apple cider, rice or white vinegar can be used. You can also substitute vinegar with lemon juice.
Serving: 1 biscuit Calories: 237.85 Kcal Carbohydrates: 31.73 G Protein: 5.13 G Fat: 9.99 G Sodium: 563.73 Mg Fiber: 1.06 g