- Dish type
- Biscuits and cookies
Just four ingredients stand between you and the most delicious buttery biscuits. They are simple to make and everyone will love them.
48 people made this
- 450g butter
- 375g plain flour
- 250g caster sugar
- 1/8 teaspoon bicarbonate of soda
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat oven to 190 C / Gas 5. Grease baking trays.
- In a medium bowl, cream butter to soften. Combine the flour, sugar and bicarbonate of soda, stir into the softened butter. Drop heaped spoons of the batter onto the prepared trays. Press down sightly with a cold fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Reviews & ratingsAverage global rating:(54)
Reviews in English (51)
These are the best butter biscuits I have ever made xx-23 Oct 2015
by Gina M
My first batch of these cookies did not turn out too well. They were one large, thin sloppy unit. I do not blame the recipe, I understand that when trying a new recipe many varibles can effect the outcome.I think I added too much baking soda. I did not have a 1/8tsp measuring device, so I guessed--obviously wrong. The cookies rose and spred out, did not brown and tasted like gooey butter.I decided to modify the rest of the batch. I added 1/2 cup more flour and mixed it in until the dough was smooth, slightly stiff, but creamy. I rolled less than a teaspoon full of the dough between my palms to form small balls, placed the balls about two inches apart on an ungreased cookie sheet, pressed a wet fork into the cookies twice--once horizantally and once vertically, and baked the cookies for 11 minutes. They came out beautiful and tasted great. Each cookie was uniform in shape and golden brown on the edges.My second batch- I increased the flour and slightly decreased the sugar, used a very small pinch of baking soda, and baked again as described above.They will be a part of my families holiday feast. My ten year old son loves them, and he's quite the cookie critic.Thanks for sharing this recipe!-13 Dec 2006
My family is from Holland and I've had butter cookies all my life. I just didn't care for the cookies at all. They were hard to get off the cookie tin and they were too buttery in my book. I also thought they were a little too flat. My son, who is 3, loves cookies, but would not eat these.-27 Jun 2003
The Ultimate Buttermilk Biscuits
A lot of people believe that all biscuits, to be good, have to use yeast. As you can see, you don’t need yeast to make a stellar biscuit. As long as you follow the directions closely, you’ll easily whip up a batch of fluffy and tasty biscuits for your family. Of course, you don’t have to share either, that’s totally up to you.
Tips to get Perfect Buttermilk Biscuits
In my years of recipe testing, here are some tips I’ve learned on how to make perfect biscuits. Stick to these tips and you, too, can have homemade biscuits in less than an hour.
- Weigh your ingredients: Anytime I work with a dough, I like to weigh my ingredients instead of using measuring cups. I’ve provided both types of measurements in my biscuit recipe below but highly encourage you to invest in a digital scale to make these biscuits and other tender doughs like pie crusts.
- Use cold butter: To get tall biscuits with flaky layers it’s important you use cold butter. As the cold butter melts in the oven when the biscuits are baking, it releases steam and creates pockets of air. This is how you get tender biscuits with lots of layers that are crisp on the outside.
- Pat and layer method: This biscuit recipe has a unique layering method to ensure you get several layers without overworking your dough – this leads to hard and dense biscuits. You simply pat your mixed dough into a rectangle and cut it into fourths, stacking them and repeating the process. I’ll explain more on this later.
- Don’t twist the cutter: A minor step, but very important to get the rise on your buttermilk biscuits. Twisting it seals the edges and prevents rising.
- Final egg wash: This gives the biscuits that perfect golden brown color.
Ultimate Peanut Butter Chocolate Cookies
- Author: Sally
- Prep Time: 1 hour, 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 16 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Soft-baked and brownie-like chocolate peanut butter cookies loaded with peanut butter cups and drizzled with melted peanut butter. Pass me a glass of milk!
Our 10 Most Popular Biscuit Recipes
Sweet potato biscuits. Parmesan and parsley biscuits. Cornmeal biscuits. (Even dog biscuits, though those probably belong in a different story.) Of all those recipes, we wanted to know which ones Epi readers love—and trust—most. So we did a little digging, and compiled our 10 most popular biscuit recipes from the past year:
Named for the way the biscuit dough is simply dropped onto the baking sheet before cooking—i.e. no rolling, folding, or shaping required—these rich, cheesy biscuits couldn't be easier to make.
Cheddar Scallion Drop Biscuits
Southern cooks swear by low-protein flour like White Lily to make these light and airy biscuits, but all-purpose flour can be substituted. The dough is made with yeast, which gives the biscuits a pillowy texture, and a little sugar for a touch of sweetness.
Readers describe these biscuits as "exceptionally good" and "buttery." Don't have any buttermilk? Here are some substitutes.
Described by one reader as "a cross between a biscuit and a scone," this lightly sweetened biscuit is hailed for being "easy and fool-proof."
If you're looking for the savory biscuit of your dreams, look no further. Packed with cheese and bacon, these hearty biscuits can be served with a bowl of chili or piled with eggs and transformed into an otherworldly breakfast sandwich.
Cheddar, Bacon, and Fresh Chive Biscuits
This biscuit from renowned Southern chef John Currence can go sweet or savory: Slather it with butter and marmalade and eat it for breakfast, or serve it alongside a soup or stew.
My Epi colleague Adina Steiman refers to this recipe from renowned Southern cook Scott Peacock as "the Most Perfect of All Biscuit Recipes." Among her many tips to achieving biscuit greatness: Use your hands to work in the butter, don't twist the biscuit cutter, and nestle the biscuits against each other when baking (it helps them rise).
Crusty Buttermilk Biscuits
What's better than a warm, fluffy, homemade biscuit? A warm, fluffy, homemade biscuit slathered in honey butter and finished with a sprinkling of sea salt.
Buttermilk Biscuits With Honey Butter
A mixture of cake flour and all-purpose flour keep these peppery, pull-apart biscuits extra light.
Cracked Black Pepper Pull-Apart Biscuits
Our top biscuit recipe received more viewers than any other by a landslide. And I, for one, am not at all surprised that these are the biscuits our readers keep coming back to—I've been using this very Epi recipe for years and it's a guaranteed hit. Not too sweet, not too fussy, no special ingredients. Just golden, fluffy, biscuit-y goodness, every time.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Sourdough Butter Biscuits: Fluffy, Buttery & Mouth-Watering Deliciousness
Sourdough butter biscuits are the pièce de résistance in any breakfast or brunch. Butter biscuits are a favorite among Southerners, and adding sourdough discard in the mix makes them extra flavorful and even more delicious. Plus, you get a boost of nutrition from the microbes in your starter. They come out light and crispy, fluffy on the inside, perfect for melted butter. Hungry yet? Let’s get started!
What is sourdough discard?
Sourdough discard is the sourdough starter you have left over after you’re done feeding. Feeding a starter just means you take a small amount of your existing starter and add water and flour. (Don’t have a starter? Learn How to Make Sourdough Starter in Six Easy Steps!)
But what happens to the rest of the starter that’s left behind – your discard?
You can discard it, as the name implies. Scrape it into the garbage, then rinse your container in hot soapy water.
You can add it to other recipes! This adds a boost of nutrition from your starter, and makes regular recipes more flavorful. For example, Belgian waffles are good, but sourdough Belgian waffles are amazing! Ditto for butter biscuits: regular butter biscuits are good, but sourdough butter biscuits are great.
If you’re growing tired of feeding your starter, or if you’re planning a long vacation, consider drying your starter and storing it in the pantry. Check out How to Dry (and Revive) Your Sourdough Starter for Long-Term Storage for step-by-step instructions on both drying and reviving your starter.
The best way to use sourdough discard: Collect it!
Sourdough starter needs to be fed daily, which means you’ll have discard every day. If it works for you to use it in a different baking recipe every day, go right ahead!
But for most of us, we don’t have that time to dedicate in the kitchen. The best way is to scrape your discard into one collective jar in your fridge, making sure to use it once a week.
This is a great strategy for two reasons:
- It’s a better use of your time, rather than having to bake something new every day
- Some recipes call for a whole cup of discard, and it can take several days to accumulate that much discard
For us busy mamas, collecting sourdough discard through the week is a much more realistic option. This way, we can plan a baking day in the upcoming week (like a Saturday) and collect the discard until then! Sourdough butter biscuits like discard that’s less than five days old.
Why store sourdough discard in the refrigerator?
You must store your sourdough discard in the refrigerator if you’re collecting it more than two days.
A sourdough starter will do fine for a couple days on the counter without feeding, but soon it will grow a layer of liquid on the top (hooch) and it will keep fermenting to develop a super sour taste that’s much too overpowering to use in recipes.
It’s best to store your discard in the fridge to slow down fermentation and get a mild sour tastes in your discard recipes.
My rule of thumb is this: collect discard for a week, and if you don’t use it, throw it away and start collecting again. I once made my favorite sourdough waffles with discard I collected over ten days or so, and they weren’t even edible. Despite being in the fridge, the discard continued to ferment and it developed that overly-sour flavor, which ruined the waffles. Learn from my mistakes!
These sourdough butter biscuits do best with discard that’s less than five days old.
How do I use sourdough discard?
If you’re anything like me, you’re constantly looking for new ways to use that precious discard. Because of this, I made a recipe round-up so it’s easy to find exactly what kind of recipe you’re craving. The recipes are divided by sweet and savory, so if you already know you want pretzels instead of cookies, that will help narrow it down.
Leavenly is a site for all things sourdough, so check out the resource page and my most popular post to date, List of the Best Sourdough Cookbooks.Also check out this FREE resource guide: 10 Essential Tools for Baking Sourdough!
Why butter biscuits?
Ummm, because… BUTTER BISCUITS! Butter biscuits are a delicious treat for guests, or a wonderful Sunday morning routine. They can be served in so many ways: toasted with jam, made into an egg sandwich, fried chicken biscuit sandwiches, biscuits and gravy… the list goes on!
My husband lived in New Orleans for a few years and Southern food has a sweet spot in his heart. He is forever pestering me to make biscuits and gravy, and he was blown away by these sourdough butter biscuits.
If you’re looking for a biscuit recipe that offers more flavor than your typical biscuit, you’re in luck!
Just because you don’t have one ingredient doesn’t mean you can’t make a recipe! There are so many ways to be sneaky in the kitchen. Many ingredients can be swapped for others with little to no change in the final result. Some substitutions may even improve the flavor! Have fun playing around with different ingredients if you’re short on something.
Check out the table below for ideas on substitutions for ingredients and equipment!
If you don’t have…
A biscuit cutter
The ultimate Anzac biscuit recipe
It’s not Anzac Day without the memorial’s namesake rolled-oat-and-golden-syrup biscuit. The simple act of baking and sharing a batch of the buttery, coconut-laden delights is a way of remembering and honouring our troops. Plus bringing some in on your next office day is sure to win you some brownie points with your colleagues.
So, if you’re in the mood to get baking, we caught up with RACV City Club executive pastry chef Josh Cochrane to find out everything you need to know about whipping up the ultimate Anzac biscuits. Plus, he shares his official Best Ever Anzac Recipe.
How to bake the ultimate Anzac cookies
Get the texture right
Nobody likes a soggy cookie or an el blando biscuit so, when it comes to the classic Anzac, you want to get the texture just right. That’s why you’ll never see an authentic Anzac recipe that calls for anything other than rolled oats. These ensure the biscuits have plenty of rustic, homemade appeal.
Decide if you’re going for chewy or crispy biscuits
While the topic of chewy v crispy Anzac biscuits has been the cause of much debate, we think it comes down to personal preference. If you prefer your Anzacs on the crispy side, look for recipes with a higher granulated sugar content compared with golden syrup or molasses. Reducing the amount of liquid will result in crispier biscuits. More golden syrup, on the other hand, increases chewiness.
Thick or thin?
When it comes to Anzacs, the thinner the biscuit, the crispier it will generally be. If that’s the aim of your game, you can achieve it in a variety of ways. The first is by manually flattening the balls of dough on the tray before you bake them. The second is by adding more sugar or, if you’re not concerned about texture, using quick oats rather than rolled. Lastly, adjust the cooking time and oven temperature. Cooking at a slightly lower temperature for longer will result in thinner, crispier Anzacs.
Reduce the spread
If you’ve ever baked Anzac biscuits, you’ll know they spread. A lot. You might have started with a tray of neatly scooped spoonfuls, but you’ve ended up with something more akin to a misshapen Anzac slice (which isn’t necessarily a bad thing). Traditional Anzac methodology would suggest leaving about seven centimetres between each biscuit, but the appropriate level of dough distancing depends on the desired size of your Anzac. The bigger the biscuit – the more space you need to leave.
All about that dough
How absorbent your dough is depends on the thickness of the rolled oats. When it comes to rolling or scooping out your balls, you want the dough to be firm enough that it doesn’t stick to your hands, but wet enough that it doesn’t crumble if you try to flatten it out on the tray. If it’s too sticky, add a little flour. Too wet? Add a little melted butter.
Is it okay to add non-certified Anzac ingredients?
It might not be allowed according to the Anzac rulebook but, these days, many chefs and bakers are putting their own delicious spin on these classic treats – like adding chocolate chips, chopped macadamias and even sprinkles to the biscuit batter. Anzac biscuits are very forgiving so anything goes. The important part is to have fun making – and eating – them.
The balls aren’t the only things that need space…
Make sure your oven racks are adjusted, too. Chances are, you’re going to have at least two trays of Anzacs in the oven at the same time so you want to make sure there’s plenty of room for the air to circulate to allow for even cooking. Don’t put trays of biscuits on the oven floor.
Don’t overdo them
Depending on how you like ’em, Anzacs should be ready once they’ve turned golden and started to firm up. You want them to still be a little soft when you take them out as they’ll harden up on the tray while they’re cooling.
Save on ingredients
RACV Members can save on ingredients by purchasing gift cards from a range of Woolworths’ brands. Go to the Woolworths RACV Member Offer website, enter your membership details, then redeem your gift card at thousands of participating stores across Australia.
Reviews ( 39 )
I am a first-time buttermilk biscuit maker. and I followed the directions to a t. but when I was mixing in the buttermilk my flour was not sticky and would not come together. I think this was because I measured 2 and a half cups of flour into the sifter then sifted(prob should have sifted then measured) so I had to add extra buttermilk. and the dough got worked more than it should have. That said they still had a rise to them and were crispy and yummy!! I will be making these again! with a lill adjustment of the flour . Do yall think the sifting was the issue ?
Thank you, thank you! This IS your Southern grandmother's recipe! Easy, but really delicious. Trust me, the extra little steps make the difference. This is the same recipe I've always used, but freezing and grating the butter and the rolling method makes these the best, flakiest, lightest biscuits ever!
The recipe is great! Instead of grating frozen butter, grate cold butter out of the fridge directly into a pyrex bowl and THEN freeze. So much easier, and your bowl will be cold, too. Store your flour in a sealed bag in the freezer. It will last longer and will be COLD for the recipe. White Lily Self Rising is great, and for those of us that don't live in the south, you can order from Walmart.com. The biscuits were crunchy on the outside and pillow-soft on the inside. The best biscuits I ever made!
Do I need to brush milk, cream or egg wash on the tops to get them golden brown?
These are, hands down, the easiest and best biscuits out there. I found grating the frozen butter too messy, so I just cut it into the dry ingredients the old fashioned way. Still turned out fabulous. This is my go-to recipe now!
I had the same problem. Simply add small splashes of buttermilk in until the mix comes together. Be sure not to add too much though, or your dough will become soppy!
Made my own self-rising flour using AP flour. Soured milk I had in the fridge.
Followed the directions for mixing and rolling. Put the cut biscuits back in the freezer for 10 min before I baked them to be sure they were cold. WOW!
Even the ones from the re-rolled scraps rose!
I'm giving up my old biscuit recipe that I've been making for 35 years for this one. You'll be thinking of new meals to make just to serve these again. In a hurry, just slice into squares. Freezing worked great too.
With a convection oven, I bake at 425 for 10 minutes. 475 is too high a temp in my opinion. Overworking the biscuits could cause them to not rise.
Followed recipe precisely!
I made this biscuit this morning for breakfast and it turned out to be the BEST biscuit I've ever had! Better than KFC's! Besides, it's quick and simple to put together. Thanks so much for sharing!
First off, I tried with a few different brands of SR flour including King Arthur and Gold Medal before I was able to get my hands on some White Lily. If you can get White Lily then do it, it's worth the effort. I live in Louisiana, and they didn't have it in my area. luckily went to the beach this week in Fla, and picked some up at the Publix. I used my previous tries with the other brands to come to the conclusion that adding a tsp of salt and a tsp of sugar really ups the flavor ante, and I decreased the oven temp to 450 - I think they like a hot oven, but 475 rushes them a bit if you ask me. As for time, as my mom always said, "let them cook until they are ready". baking times are simply guidlines. I think the best batch I made went 13 min at 450 - brown on top, brown on bottom and very tasty. Don't cut corners on rolling out and folding over and repeating - 5 times at that has worked very well for the right tenderness and creating layers. I plan on giving it a try as shortbread with the TBL of sugar and cream instead of buttermilk and trying it with some peaches and cream.
Buttery Buttermilk Biscuits
Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
How to Make Biscuits: Butter vs. Shortening
A kitchen experiment into how to make biscuits absolutely perfect by comparing an all-butter biscuit versus an all-shortening biscuit. Which is the best?
This post is sponsored by Clabber Girl. All opinions provided are my own.
Butter or shortening? It’s a debate I’ve heard among many bakers and even within the comments of my blog so I decided to tackle another round of baking experiments. Recently Clabber Girl challenged me to use their baking powder in a series of posts all about biscuits throughout the rest of the year. What better subject for baking experimentation? Also, how cool is my job? To kick off this month’s biscuit post I’m experimenting with one of the most important ingredients of the biscuit and that’s the fat. We wanted to find out which fat is better for making the perfect biscuit: butter or shortening?
I wanted to go beyond showing you how to make biscuits and help you understand how the ingredients impact your final product. It seems so simple to just substitute out one ingredient with another but baking is truly a science and every change you make can result in a totally different product! Keep reading to find out how butter and shortening impact everything from the dough, appearance, taste, and texture of your typical buttermilk biscuits and to find out which was my favorite!
Be sure to follow Clabber Girl on Facebook for tons of baking recipes and tips and stay tuned for more posts all about biscuits!
Perhaps the best aspect of homemade biscuits is just how simple they are with just a handful of staple ingredients and a few steps. I’ll never understand how those processed canned biscuits became so popular since biscuit dough takes just minutes to whip up! Sure, you’ll have a few more dishes to clean but there’s nothing that compares to the unadulterated goodness of a homemade biscuit.
To experiment with butter versus shortening, I used the standard biscuit recipe (below), which is my go-to. I used the same techniques, ingredients (except the fat of course), baking times and temperatures to ensure consistency between the two batches.
All Butter Dough
The all-butter dough was slightly less cohesive than the all-shortening dough, and I attribute this to the fact that the butter’s texture is firmer than shortening. Even when both fats were chilled in the same freezer for the same length of time, the butter was significantly more solid which made it easier to retain chunks of butter while mixing the dough.
The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. These pockets turn into that beautiful light and flaky texture we crave with biscuits. The steam comes from butter’s water content, which is usually about 15 to 20 percent.
Those chunks of butter, while as glorious as they become while baking, do make the dough a little loose and slightly difficult to work with. Not to mention butter’s low melting point makes it more difficult to work with as it needs to be cautiously kept cold.
The shortening dough, on the other hand, came together much more easily. In fact, it came together almost too much. If you overwork biscuit dough you run the risk of getting tough and dense biscuits. With the shortening being so sticky itself, even when chilled, it made it hard to retain any sort of looseness in the dough. Instead, it all came together in a slightly sticky, shaggy mass.
This doesn’t matter as much as it does with the all-butter dough, however. Where butter is only about 80 percent fat and the rest is milk and water, shortening is 100 percent fat. There is no steam created in shortening dough that lends the same light, airy flakiness as with butter dough. While the shortening dough was nicely cohesive, the stickiness made it difficult to roll out and shape.
Any type of biscuit dough, or even pie dough which is very similar, is going to be more difficult to work with than a soft, smooth, and supple yeast dough. The pay off, however, is that it only takes about a half hour to make biscuits from start to finish!
Baking the Biscuits
So, what happened when the biscuits came out of the oven? Well, upon first glance the butter biscuits were significantly more browned with flatter tops. When bitten into, the butter biscuits were moist and slightly spongier than the shortening biscuits. The best part was the flavor and slightly more crunchy exterior texture contrasted by that ultra tender interior.
The shortening biscuits were much more pale, with slightly domed craggy tops. They also seemed a bit more irregular in height. The biscuits themselves were more crumbly when bitten into and lacked that characteristic butter flavor that simply cannot be replicated by anything artificial.
I offered two biscuits to Jared and made him guess which was butter and which was shortening and he got it right. You can definitely taste the difference and as a butter lover, I definitely preferred the butter biscuits. However, the shortening biscuits did remind me of biscuits I’ve had at Southern eateries in the past with their slightly drier, crumblier texture.
Since shortening has a higher melting point than butter, meaning it requires more heat to melt shortening than it does to melt butter, it makes shortening less challenging to work with. You don’t have to worry as much about it getting too warm in the dough and it brings together the dough more easily. However, that higher melting point can also be a very bad thing because it means that it doesn’t fully melt in the mouth like butter does, leaving behind an unpleasant waxy coating on the palate.
So what’s the final verdict?
Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I’d be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.
Have you experimented with that? What do you prefer to use in your biscuits?
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This post is sponsored by Clabber Girl. All opinions provided are my own.