Buttery Biscuits
180kcal
Ingredients
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 0.5 cup unsalted butter cold and cubed
- 0.75 cup whole milk cold
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the cold milk and stir just until the dough comes together—avoid overmixing.
- Turn the dough onto a floured surface, gently pat it into a 1-inch-thick rectangle, and fold it over itself 2-3 times for flaky layers.
- Use a biscuit cutter or glass to cut out rounds, pressing straight down without twisting.
- Place the biscuits on the prepared baking sheet, leaving 1 inch between them, and bake for 12-15 minutes until golden brown.
- Let cool slightly on a wire rack before serving warm.
Nutrition
Calories180kcalCarbohydrates20gProtein3gFat10gSaturated Fat6gCholesterol25mgSodium300mgPotassium150mgFiber1gSugar2gVitamin A300IUCalcium100mgIron1mg
Notes
For flakier biscuits, chill the dough for 10 minutes before baking. For dairy-free version, use almond milk and vegan butter. Freeze unbaked biscuits for later use.