Butter biscuits. Stir in buttermilk just until moistened. Delightfully light and flaky biscuits don't have to be a weekend-only treat. This easy homemade butter biscuit recipe is made from only three ingredients: butter, milk and our favorite kitchen shortcut, Bisquick™ mix.
Pour over melted butter and spread over the melted butter.
Use a biscuit cutter to cut the biscuits, but don't remove them from the sheet of dough.
Remove biscuits from oven and place on wire rack or folded towel to let cool.
You can have Butter biscuits using 4 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Butter biscuits
- It's 250 g of butter.
- It's Half of cup powdered sugar.
- You need 250 g of flour.
- Prepare 1 teaspoon of vanilla extract.
Brush tops with melted butter if desired. Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together. Add the cold butter pieces into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal. In a medium bowl, whisk together the flour, baking powder, and salt.
Butter biscuits instructions
- Preheat the oven to 180°C (356°F) Add the softened butter to a bowl. Beat it with a hand mixer until it forms a thick batter like consistency. Add sugar, and vanilla extract. Mix them together well. Then add the flour and fold it into the butter mixture with a rubber spatula..
- Add it to a piping bag with a star nozzle (medium size). Pipe it into a pan lined with parchment paper. Place in the oven for 10-12 minutes. (Until bottom of biscuits become light-medium brown).
Slowly add the milk, stirring with a fork, to the desired consistency. Place the slices of butter into the bowl. Using clean hands, or a pastry cutter, cut the butter into the dry mixture until the pieces of butter are small and about the size of peas or similar to grated cheese pieces. The butter pool gave the biscuits beautiful color, incredible flavor and made the biscuits easy to serve, allowing them to pop right out. Instead of having the butter in the recipe, it is around the biscuits, allowing for the light browning that only butter can give, yet still soaking into the dough for the flavor.