These Butter Biscuits are my excuse to bake something from scratch that still feels easy. They’re folded for layers and baked until golden and puffed. I love how they’re crisp on the outside and beautifully soft in the center.
Why This Recipe Works
These Butter Biscuits are my go-to when someone in the house needs a little comfort food. They’re simple, satisfying, and warm straight from the oven. Here’s why they always disappear fast:
- Rich, Buttery Flavor: With a full cup of cold butter folded into the dough, these biscuits bake up flavorful and golden.
- Melt-in-Your-Mouth Texture: Thanks to the folding method and just the right balance of milk and yogurt, the layers are tender and soft. You’ll find a similar flaky bite in my Black Pepper Biscuits with Sausage and Poblano Gravy.
- Easy to Make with Kids: The dough comes together quickly and is fun to press, fold, and cut. It’s the kind of hands-on baking my kids also enjoy.
- Simple Ingredients, Big Results: No fancy tools or ingredients here—just pantry staples that turn into something special.
- Perfect Any Time of Day: Serve them for breakfast, as a snack, or alongside a cozy dinner. They’re incredibly versatile!
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Ingredients
- All-Purpose Flour – Forms the structure of the biscuits and gives them their soft, tender crumb.
- Cold Butter – Creates flaky layers and rich flavor; the cold chunks melt during baking, producing steam that helps the biscuits rise.
- Greek Yogurt – Adds moisture, a slight tang, and tenderness without making the dough too wet.
- Baking Powder – Acts as the leavening agent, giving the biscuits their lift and light, airy texture.
- Milk – Brings the dough together and adds moisture while helping to create a golden top when brushed on before baking.
- Kosher Salt – Enhances all the flavors and balances the richness of the butter
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the Dough: In a large bowl or stand mixer, combine flour and cold cubed butter until crumbly. Add salt, baking powder, Greek yogurt, and milk, then stir until just combined.
- Shape and Fold: Turn the dough onto a clean surface and press into a 6×10-inch rectangle. Fold in half and flatten. Repeat the fold and press two more times.
- Cut the Biscuits: Slice the dough in half lengthwise, then divide each half into 4 pieces to make 8 biscuits. Place them on a parchment-lined baking sheet.
- Bake and Serve: Brush the tops with milk or cream and bake at 400°F for 20 to 24 minutes until golden and puffed. Serve warm.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Yogurt Swap: Greek yogurt adds richness, but sour cream or buttermilk can be used instead.
- Add-Ins: Mix in shredded cheese, chopped herbs, or a pinch of garlic powder for extra flavor. For a sweeter take, try adding cinnamon and a sprinkle of sugar on top.
What to Serve with Butter Biscuits
Breakfast
- We love serving Butter Biscuits with a pat of salted butter and a drizzle of honey or jam for a cozy morning treat.
- They also go great with scrambled eggs and crispy bacon for a classic breakfast plate that’s simple and satisfying.
- For something heartier, split them open and make breakfast sandwiches with eggs, sausage, and cheddar. The biscuits hold up beautifully and add a buttery bite to every layer.
Main Dishes
- These biscuits are perfect alongside comfort food favorites like Cheddar and Dill Baked Potato Soup. The flaky texture is ideal for dipping and soaking up all the savory broth.
- They also go great with Pan Seared Tenderloin Roast or Peruvian Beef Stew bringing a rich, buttery side to balance out the tender meat and gravy.
- For a Southern-inspired dinner, pair them with Oven-Fried Chicken Legs or pulled pork and a scoop of coleslaw for a crowd-pleasing meal.
FAQs
What kind of flour should I use for these biscuits?
All-purpose flour works best in this recipe. It gives the biscuits enough structure while still keeping them tender. Avoid using bread flour or cake flour, as those will change the texture.
Does the butter need to be cold?
Yes. Cold butter is essential. It helps create flaky layers by steaming as the biscuits bake. If the butter is too warm, the biscuits may turn out dense and flat.
Can I make the dough ahead of time?
Yes. You can prepare the dough, shape the biscuits, and refrigerate them on a baking sheet for up to 1 day before baking. This makes it easier to prep ahead for breakfast or brunch.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and puffed up. Depending on your oven, this takes about 20 to 24 minutes at 400°F. If unsure, check the bottom of one biscuit – it should be lightly browned.
How should I store leftover biscuits?
Let the biscuits cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze them for up to 2 months. Warm them in the oven or toaster oven before serving.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Recipes You’ll Enjoy
- Pumpkin Triple Chip Cookies – These Pumpkin Triple Chip Cookies are my go-to when I want something soft, spiced, and packed with melty chocolate in every bite.
- Rhubarb Galette – This Rhubarb Galette is my favorite way to showcase tart rhubarb in a rustic, flaky pastry that’s easier than pie.
- Real Strawberry Shortcake – This Real Strawberry Shortcake is my top pick for a summer dessert — fluffy biscuits, juicy berries, and just-sweet-enough whipped cream.
- Cinnamon Sugar Doughnuts – These Cinnamon Sugar Doughnuts are my favorite treat when I’m craving something warm, soft, and coated in crunchy sweetness.
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Butter Biscuits
Ingredients
- 3 cups flour
- 1 cup cold butter cut into cubes
- 1/3 cup Greek yogurt
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 1 cup milk
Instructions
- Preheat the oven to 400°F.
- In a stand mixer with the paddle attachment or by hand in a large mixing bowl, combine the butter with the flour until the mixture becomes crumbly.
- Add the salt and baking powder, and mix well.
- Stir in the Greek yogurt and cold milk.
- Knead the dough until it just comes together.
- Transfer the dough to a clean surface and press it into a 6 x 10-inch rectangle.
- Fold the rectangle in half onto itself and press it flat into another 6 x 10-inch rectangle. Repeat this folding and pressing step two more times.
- Cut the dough in half lengthwise, then divide each half into 4 sections, resulting in 8 biscuits.
- Place the biscuits on a parchment-lined baking sheet and brush the tops with milk or cream.
- Bake for 20-24 minutes, or until the biscuits are puffed and golden brown.
Notes
- Use cold butter straight from the fridge. Cold butter creates steam as it bakes, which gives the biscuits their fluffy, layered texture.
- Don’t overwork the dough. Mix just until it comes together to keep the biscuits light and tender instead of dense.
- Folding the dough several times helps create flaky layers. Be sure to press gently and work quickly to keep the butter from softening too much.
- Greek yogurt adds tang and moisture. For best results, use full-fat yogurt and keep it cold until ready to mix in.
- Chill the cut biscuits in the fridge for 10–15 minutes before baking if your kitchen is warm. This helps maintain their shape and lift.
- Brushing the tops with milk or cream gives the biscuits a golden, glossy finish. For extra flavor, try brushing with melted butter after baking.
- These biscuits are best enjoyed warm. If making ahead, reheat briefly in a low oven to bring back their soft, buttery texture.