MiMi's Buttery Biscuits

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

MiMi's buttery biscuits are fluffy and delicious with browned, slightly crisp outsides and soft, airy insides. They are fabulous alongside soup, stew, or almost any meal in place of dinner rolls. Equally fabulous with butter, jam, honey, or an egg tucked right in the middle.

Prep Time10

Cook Time17

Total Time27

Servings: Biscuits

Author: Carlee

Ingredients

½ cup unsalted butter frozen
2½ cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1⅛ cups buttermilk
1 Tablespoon butter melted

Instructions

Preheat your oven to 475℉.
Either grate the frozen ½ cup unsalted butter or cut into small cubes.
In a large bowl, stir together the 2½ cups all purpose flour, 1 Tablespoon baking powder, and 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 1⅛ cups buttermilk and stir just until it comes together into a shaggy dough.
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 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.

Nutrition

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