Homemade Butter Biscuits
This is a good all butter basic biscuit recipe. These biscuits are tender on the inside and just a little chewy on the outside. They are buttery and delightful as is, but perfect with a generous schmear of homemade jam.
Servings: 10
Calories: 253kcal
Equipment
Ingredients
- 345 grams bleached all-purpose flour
- 15 mL baking powder
- 6.25 mL Diamond Crystal fine kosher salt
- 14 grams granulated sugar for sweeter biscuits, use up to 45 grams (3 tbsp) of sugar
- 115 grams unsalted butter cut into small chunks
- 250 mL half-and-half cream (10 % fat) plus more for brushing on top of the biscuits (see note)
- Turbinado sugar for garnishing
Instructions
- Preheat the oven to 400ºF (200 °C). Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, baking powder, salt, and the sugar.
- Add the butter and work it into the flour with either your hands or a pastry cutter until the mixture resembles a coarse crumble.
- Add the milk and cream. Stir it in with a fork, then dump out the biscuit mixture onto the counter and knead it 2 or 3 times til it comes together.
- Press the biscuit dough to 1 inch thick on a very lightly floured surface. Cut into four pieces and stack them to make a tower.
- Press out the dough again until it's 1 inch thick and cut out about 8 circles with a 2.5 " round cookie cutter, if you can. Press the scraps together gently enough to cut out the rest of the biscuits. You should have 10 to 12 biscuits, depending on how thick the dough is.
- Place the biscuits on the baking sheet. Brush with a little milk and sprinkle with turbinado (if using).
- Bake until the edges and tops of the biscuits are golden brown, about 25 minutes. Serve fresh.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For the biscuits, you can replace the half-and-half cream (10 %) with a mixture of 35 % whipping cream or heavy cream and milk:
- to replace 250 mL of half-and-half cream (10 % fat): combine 80 mL of whipping cream (35 %) and 170 mL of milk as a substitute
- For this recipe, I baked with Stirling Churn 84 unsalted butter
Nutrition
Calories: 253kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 256mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 433IU | Calcium: 86mg | Iron: 2mg
