This easy Butter Biscuits recipe is made with just 6 ingredients. Warm, homemade biscuits are so much easier than you thought! They’re the perfect pair for any home cooked meal.
I know baking can seem intimidating, especially when it comes to recipes like breads, rolls, or biscuits. This recipe is so simple; dump, mix, bake, and eat! Who knew being a baking pro was so easy?
These fluffy biscuits really do go with any dinner. I love them especially with a nice warm bowl of soup or some crispy fried chicken. They’re a great midnight snack as well!
I’ll bet you have almost everything you need to make these biscuits! A recipe this simple is a must-try.
- All-purpose flour – Want to try other types of flour? Keep reading!
- Baking powder – You won’t be able to use baking soda instead. Make sure you’re using baking powder.
- Sugar – You can leave the sugar out, but just a little bit helps balance out the flavors.
- Salt – Use more or less if you prefer.
- Buttermilk – Make sure to give the carton a good shake before using it.
- Butter – I prefer to use unsalted butter so I have full control over the sodium.
Can I Use Other Types of Flour?
This recipe is so simple, it’s very easy to substitute different types of flour. Give these a try:
- Whole wheat flour – Use 1 3/4 cups plus 2 tbsp whole wheat flour for this recipe. It’s more dense, so you can use less.
- Gluten free flour – Since this recipe requires minimal gluten formation, it’s a great opportunity to go gluten free. The only issue with GF flour, however, is that the baked goods tend to dry out faster. They’re best enjoyed fresh.
How to Make Butter Biscuits
- Mix the dough: In a mixing bowl, whisk the flour, baking powder, sugar, and salt together. Add the buttermilk and mix until a wet, sticky dough is formed.
- Bake the biscuits: Add the melted butter to an 8×8 baking dish and brush it evenly over the pan. Pour in the dough, and spread it evenly. Slice the dough into 9 equal pieces and bake for 20-25 minutes. If needed, run a knife through the biscuits once more and enjoy!
What to Serve With Biscuits
While I could, quite honestly, sit down with this warm pan of biscuits in my lap and enjoy them all on their own, they are a great side for any of your favorite dinners. Give these recipes a try:
- Chicken Meatball Noodle Soup
- Tomato Tortellini Soup
- Beef Ragu
- Minestrone Soup
- Creamy Carbonara
- Crispy Fried Chicken
How to Store
Store your biscuits in an airtight container or large freezer bag. They’ll be good for 1-2 days at room temperature or 1 week in the fridge. If you store them in the fridge, feel free to put them in the microwave for a few seconds to warm and soften them up.
These are great for freezing! They’ll last 2-3 months frozen. Let them full cool down to room temperature before freezing them. You can wrap each one individually with plastic wrap, then place them in a large freezer bag to ensure they stay as fresh as possible.
You can let them thaw on the counter, or thaw them at 15 second intervals in the microwave.
Looking for More Baked Goods? Try These!
- Buttermilk Parmesan Biscuits
- Honey Rolls
- Copycat Red Lobster Biscuits
- Garlic Parmesan Skillet Rolls
- Cheddar Cheese Buttermilk Biscuits
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 2 cups buttermilk
- 1/2 cup butter, unsalted, melted
- Preheat your oven to 400 F degrees.
- In a medium bowl, whisk together the flour, baking powder, sugar and salt. Add the buttermilk and mix just until a moist dough is formed. The dough will be sticky.
- Pour the melted butter into an 8×8-inch baking dish. Place the dough on top of the melted butter and spread it evenly across the pan, using a spatula.
- Cut the dough into 9 equal squares. Bake for 20 to 25 minutes.
- Run a knife throught he biscuits again if needed to pull them out.
- Store your biscuits in an airtight container or large freezer bag. They’ll be good for 1-2 days at room temperature or 1 week in the fridge. If you store them in the fridge, feel free to put them in the microwave for a few seconds to warm and soften them up.
- These are great for freezing! They’ll last 2-3 months frozen. Let them full cool down to room temperature before freezing them. You can wrap each one individually with plastic wrap, then place them in a large freezer bag to ensure they stay as fresh as possible.