Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1/4 cup melted butter (for pouring)
Instructions
- Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter to the dry ingredients.
- Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Pour in the buttermilk and gently stir until just combined. Avoid overmixing.
- Turn the dough onto a floured surface; knead briefly and pat into a 1-inch thick rectangle. Cut out biscuits with a round cutter and place on a parchment-lined baking sheet.
- Bake for 12-15 minutes or until golden brown. Remove from oven and immediately pour the melted butter over the hot biscuits to create the classic butter swim effect. Serve hot.
Notes
- Use cold butter for the best flaky texture.
- Handle the dough gently to keep biscuits light and tender.
- Pour melted butter immediately after baking to achieve the signature butter swim.
- Optionally add herbs or grated cheese to customize your breakfast biscuits.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg