Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk or buttermilk
- 1/4 cup unsalted butter, melted (for the butter swimming sauce)
- Optional: honey or maple syrup for drizzle
Instructions
- In a large mixing bowl, whisk together flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the milk or buttermilk and gently fold until just combined, taking care not to overmix.
- Turn the dough onto a lightly floured surface and knead gently a few times. Pat the dough into a 1-inch thick circle and cut into rounds using a biscuit cutter or a glass.
- Arrange the biscuits on a baking sheet lined with parchment paper and bake at 425°F (220°C) for 12-15 minutes or until golden brown.
- While baking, melt the remaining 1/4 cup of butter. Once biscuits are baked, transfer to a serving dish and pour the melted butter over them, allowing it to ‘swim’ inside for added richness. Drizzle with honey or maple syrup if desired.
Notes
- Serve warm with additional butter, jam, or honey for extra flavor.
- To store leftovers, keep in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage. Reheat in a warm oven or microwave before serving.
- For dairy-free options, substitute milk with almond or coconut milk and use plant-based butter alternatives.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg