Best 13 Buttery Biscuits Recipes

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

BUTTERY APPLE BISCUITS

Steps:

• In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, milk and molasses; stir into flour mixture just until moistened. Stir in apple. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Bake at 425° for 6-8 minutes or until golden brown. Serve warm.

SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS

Steps:

• In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
• Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
• Preheat the oven to 375 degrees F.
• Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
• Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
• In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.

VEGAN BUTTERY DROP BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper.
• Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined.
• Drop batter by heaping tablespoonfuls onto the prepared pan.
• Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

BUTTERY GARLIC AND SHARP CHEDDAR BISCUITS - LOW CARB

Steps:

• Preheat oven to 400 degrees.
• Line a cookie sheet with foil, and grease.
• Whisk together eggs, butter, salt, and garlic powder.
• Add coconut flour and baking powder and whisk until there are no lumps.
• Fold in cheese.
• Drop batter by the 1.5 oz (ice cream) scoop onto greased cookie sheet.
• Bake for 15 minutes, or until lightly browned.
• Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won't stay crisp.

BEST BUTTERY BASIL BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Sift flour, 1 tablespoon basil, baking powder, 2 teaspoons salt, and cayenne together in a bowl. Blend in 1/2 cup butter using a fork until it resembles coarse crumbs. Add milk slowly, working the dough as you add. Mix in pesto.
• Chill the dough for about 15 minutes in the refrigerator.
• Work the dough on a floured surface until no longer sticky. Roll to your desired thickness and cut into 12 medium biscuits using a round cookie cutter. Place on a baking sheet and spread the tops of each with about 1/3 tablespoon of butter. Sprinkle with remaining dried basil and salt.
• Bake in the preheated oven until golden, about 15 minutes, turning them over after 10 minutes have passed so that the top browns a little too.

BUTTERY FARM BISCUITS

Steps:

• Combine flour, baking powder& salt.
• Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
• With a fork stir in the milk, very gently, until a soft dough forms.
• Don't over mix.
• Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
• Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
• Bake in 400F oven for about 15-20 minutes or until they are golden.
• Transfer to a wire rack& cool for about 10 minutes.
• Serve with homemade fruit jam or anything else that takes your fancy.

BUTTERY-GOLDEN-GARLIC BISCUITS

Steps:

• 1. Preheat oven to 350ºF.
• 2. Remove biscuits from can, and place them in a row in an 8x4x2-inch loaf pan; separating tops of rows slightly. (I spaced my biscuits out and unevenly in the pan.)
• 3. Combine remaining ingredients; pour over the biscuits.
• 4. Bake in oven for 20 minutes, or until the biscuits are golden brown.

BUTTERY FARM BISCUITS RECIPE - (4.5/5)

Steps:

• 1 Preheat the oven to 400 degrees F. In a large bowl, combine the flour, baking powder, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs. 2. Using a fork, stir in the milk until a soft dough forms. Gather the dough into a ball. Place the dough on a jelly-roll pan or baking sheet. With lightly-flours hands, press it evenly into a rough 6 x 6-inch square. 3. Using a spatula or the dull side of a knife, cut dough evenly into 12 biscuits without completely separating them. Bake until lightly golden, about 15 to 20 minutes. Transfer pan to a wire rack and cool for 10 minutes. Serve warm.

BUTTERY MAPLE-THYME BISCUITS

Steps:

• DIRECTIONS 1. In a small saucepan, cover the thyme sprigs with the maple syrup and simmer over moderate heat for 1 minute; set aside. 2. In a large bowl, whisk the flour with the baking powder, table salt and chopped thyme. Cut in the butter until it's pea-size. Make a well in the center and pour in the milk. Stir with a fork until the dough is evenly moistened; turn out onto a lightly floured work surface and gather into a ball. 3. Roll out the dough ½ inch thick. Using a floured 2½-inch round cookie cutter, stamp out the biscuits as close together as possible. Press the scraps together and stamp out more biscuits. Transfer the biscuits to a parchment paper lined baking sheet and refrigerate for 30 minutes. 4. Preheat the oven to 400°. Brush the biscuits with the maple glaze and sprinkle with sea salt. Bake in the upper third of the oven for 20 minutes, or until golden. Serve warm. MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated overnight.

BUTTERY SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets. , Bake at 425° for 16-20 minutes or until edges are browned. Remove from pans to wire racks. Serve warm.

BUTTERY BISCUITS

Steps:

• 1. Melt butter in baking pan (9" x 13"). Set aside.
• 2. To make dough: Combine Bisquick with other ingredients in a mixing bowl. Dough will be a bit sticky.
• 3. Turn dough onto bread/cutting board. Usng hands, press out dough into a square until about 1/2" thick. Add a bit more bisquick to the board to help manage stickiness but don't overwork dough or it will get tough.
• 4. Cut dough into 12 biscuits using a knife or biscuit cutter. Place biscuits evenly spaced onto baking pan, directly on top of melted butter.
• 5. Bake at 425°F for 12-15 minutes until tops are golden brown.
• 6. Remove from oven and let cool in pan.
• 7. Biscuits will be very buttery, once cooled. Serve plain or with honey or other spread.

BUTTERY BUTTERMILK BISCUITS

Steps:

• Sift flour, salt, baking powder, and baking soda together in a mixing bowl.
• Slice the butter into 1/8-inch to 1/4-inch pieces. Put the butter pieces in the flour and mix with your hands, gently rubbing the flour and butter together between your fingers without directly touching the butter to avoid melting it. Mix until the butter pieces are dime-size and covered by the flour mixture.
• Stir buttermilk into the flour mixture; mix just until ingredients are combined and form into a ball.
• Line a baking sheet with parchment paper.
• Dust work surface and top of dough with flour. Roll out dough into a 3/4-inch-thick rectangle. Fold into thirds (like a letter) using a bench scraper, if needed. Turn dough a half turn, and roll back into a 3/4 inch thick rectangle. Repeat twice more, folding and rolling dough a total of three times.
• Fold the dough into thirds once more and transfer the dough to the prepared pan. Cover with plastic wrap and refrigerate 20 minutes.
• Place the dough on the work surface and roll it out again to 3/4 inch thickness. Use a cookie or biscuit cutter to cut the dough into rounds.
• Place the biscuits about 1 inch apart on parchment-lined sheet pan. Cover biscuits and refrigerate for at least 20 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush the tops of the biscuits with buttermilk. Place biscuits in preheated oven.
• Immediately reduce oven temperature to 375 degrees F (190 degrees C).
• Bake until biscuits are lightly browned and golden all around (any lighter and they will be doughy inside), 12 to 15 minutes. Allow biscuits to cool for 5 minutes; serve warm.