MiMi’s buttery biscuits are fluffy and delicious. The outsides are browned and slightly crisp while the insides are soft and airy. They are fabulous in every way.

Plate of fluffy, buttery biscuits with golden brown tops and lots of layers.

These biscuits are perfect alongside a bowl of soup or stew. They are also fabulous in place of dinner rolls with almost any meal.

We tend to eat biscuits at breakfast time, though. We love biscuits and gravy.

Biscuits are also fabulous with butter, jam, and/or honey. Or put an egg in the middle for a fabulous breakfast sandwich.

For some reason making homemade biscuits is a little bit intimidating, but they really are pretty simple to do. The key is to start with cold ingredients so you get flaky results.

You can either freeze small cubes of butter to cut into the flour or freeze a stick of butter and grate it into the flour.

Bowl with flour, baking powder and salt mixture with grated frozen butter on top next to measuring cup with soured milk inside.

Mixing bowl with shaggy biscuit dough inside.

We opted for grating frozen butter today. It is such an easy way to get the cold butter throughout the dough without having to worry about overworking it.

Then all you need is a little bit of buttermilk. If you don’t have buttermilk, just sour some milk with a little bit of vinegar or lemon juice.

The dough should look a little bit shaggy and feel a little bit sticky. That’s just how you want it.

Biscuit cutter getting circles of dough out with some on a baking sheet nearby.

Brushing melted butter on top of biscuits before they go in the oven.

Pat it out and cut it with a glass or biscuit cutter. Try to press straight down and lift straight up, that will give you the best rise on your biscuits.

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Go ahead and pat the scraps together and make more biscuits from them. They won’t look as nice as the first ones, but they will still taste great.

Hand holding a freshly baked biscuit showing how much it rose in the oven with pan of golden biscuits in the background.

Plate of freshly baked buttery biscuits showing flaky texture on the sides and golden brown tops.

Then brush on some melted butter before you bake them. That will help to give them that crisp golden brown exterior and buttery taste.

That’s it. You will be sinking your teeth into delicious warm biscuits before you know it.

Can you freeze biscuit dough?

Yes. You can cut the biscuits out and put them on a baking tray. Freeze them for a couple of hours before moving them to an airtight container and returning them to the freezer. You can bake the dough from frozen in a 325F oven for 18-22 minutes.

Small plate with a biscuit torn in half with strawberry preserves on the bottom half and it golden buttery top next to it.

More recipes to try:

If you have a good source of lard, you can try making lard biscuits instead. They are also really delicious and just as easy to make.

Biscuits topped with homemade sausage gravy served with a French omelet.

Hand holding a freshly baked buttermilk biscuit.

Maybe you are looking for something yeasted for the bread basket. In that case, try making some quick potato rolls or some super soft refrigerator rolls.

Check out my collection of bread recipes for more tasty inspiration.

Storage

Biscuits are best when they are freshly baked, but you can store them in an airtight container at room temperature for a few days. Warm them up slightly before eating to give them the best texture.

5 from 3 ratings

MiMi’s Buttery Biscuits

Author: Carlee

Servings: Biscuits

MiMi's buttery biscuits are fluffy and delicious. The outsides are browned and slightly crisp while the insides are soft and airy. They are fabulous in every way.

Prep: 10

Cook: 17

Total: 27

Ingredients

Instructions

Preheat your oven to 475℉.
Either grate the frozen butter or cut into small cubes.
½ cup unsalted butter
In a large bowl, stir together the flour, baking powder, and salt.
2½ cups all purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
If using grated butter, just stir into the flour mixture until coated.
If using cubes, cut in with a pastry cutter, a couple of forks, or your fingers. You should have a crumbly consistency.
Add the milk and stir just until it comes together into a shaggy dough.
1⅛ cups buttermilk
Turn the dough out onto a lightly floured surface. Knead 3-4 times. It is okay if the dough feels slightly sticky.
Pat into a square roughly 7-inches by 10-inches. Cut using a 3 inch biscuit cutter, placing at least an inch apart on a cookie sheet. Pat the remaining dough together and continue making biscuits until you have used all of the dough.
Brush the tops with melted butter.
1 Tablespoon butter
Bake on the top shelf of the oven for 14-17 minutes or until the tops are golden brown.
Serve warm or at room temperature.

Notes

You can use soured milk in place of buttermilk. Put 1 Tablespoon of lemon juice or vinegar in with 1 cup + 1 Tablespoon of milk and let sit for a few minutes before using.

You need 1 cup + 2 Tablespoons of milk for the recipe.