Butter Biscuits
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.
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.