Flaky, Buttery Homemade Biscuits. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. The key to a perfectly flaky biscuit? And not just any type of cold. Alex and I experimented with various ways to keep the butter cold. But the easiest was freezing it!

If you think of it, you can pop the butter into the freezer the night before. Their texture is tender and more dense and doughy in the center. If you're expecting flaky biscuits, please tame your expectations! You can cook Flaky, Buttery Homemade Biscuits using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Flaky, Buttery Homemade Biscuits

Prepare 2 scant U.S. cups of flour (255 g or 9 oz).
Prepare 2 tsp of baking powder.
It's 1 tsp of salt.
It's 6 Tbsp of unsalted butter (85 g or 3 oz).
It's 3/4 U.S. cup of milk (180 ml) - use half cream for extra rich biscuits!.
You need 1 Tbsp of sugar (optional for a touch of sweetness).

I wish I could take credit for these fluffy, buttery biscuits but I owe all the credit to her. This easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time. There is something comforting and homely about freshly baked biscuits. I mean, what's not to love about warm soft biscuits that are filled with layers of tender-buttery.

Flaky, Buttery Homemade Biscuits step by step

In a large bowl, mix together flour, baking powder and salt. If using sugar, add it here too..
Measure out butter and cut into small pieces. Add to the flour in bowl..
Use fingers to squish butter into the flour, until it forms about pea-size chunks (the chunks are important!)..
Add milk and lightly mix in until the dough just begins to come together. You want the chunks of butter to stay together for the most part..
Remove dough from bowl and form into a fat rectangle. Wrap in plastic and refrigerate for at least one hour..
After chilled, unwrap dough and dust with flour. Roll out to about 3 times the size. If it starts to stick just dust with a little more flour..
Fold dough in three and roll out again..
After rolling out the second time, fold in three again, re-wrap with plastic and chill in fridge for another hour..
Remove from refrigerator and repeat the roll-out, fold, roll-out, fold process. You can now roll them out to cut and bake OR if you want even MORE flaky layers, refrigerate for an additional hour, then roll-fold, roll-fold one last time..
After your last rolling and folding, you can roll out to cut. Roll dough out so it's 1/2 inch or 12mm thick. Cut into 4-6 squares with a knife, or cut out rounds with the rime of a glass, etc. (I made a little extra so the pictures shows more).
Have your oven preheated to 400°F/200°C. Bake for 20-30 minutes until tops are golden brown. (Mine only took 20 minutes so keep an eye on them!).

I will not make them the way I have all my life again. This biscuit recipe is by far the absolute best biscuit I've ever put in my mouth and paired with my homemade jam, preserves or peach butter makes this biscuit that much more yummy. 😋. The only thing I will change is the amount of salt. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, baking powder, salt and baking soda.