Description
Billion Dollar Buttery Biscuits are fluffy, flaky, and rich with buttery goodness, perfect for any breakfast or side dish. Made with cold buttermilk, sour cream, and butter, these biscuits bake up golden and tender with a melt-in-your-mouth texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 1/4 cup sour cream
- 2 tablespoons melted butter (for brushing after baking)
- Additional buttermilk for brushing
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined to create a uniform base for the biscuits.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour mixture until it looks like coarse crumbs. This step creates the flaky texture.
- Add Wet Ingredients: Stir in the cold buttermilk and sour cream gently just until the dough comes together; avoid overmixing to keep the biscuits tender.
- Shape and Layer Dough: Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle, fold it in half, and pat down. Repeat folding and patting two more times to develop flaky layers.
- Cut Biscuits: Use a biscuit cutter or a floured glass to cut round biscuits from the dough. Place each biscuit on the prepared baking sheet, spacing them slightly apart.
- Brush with Buttermilk: Lightly brush the biscuit tops with buttermilk to encourage browning during baking.
- Bake Biscuits: Bake for 12–15 minutes until the biscuits turn golden brown on top.
- Brush with Melted Butter: Remove biscuits from the oven and brush them generously with melted butter while still warm to enhance flavor and moistness.
- Serve: Serve the biscuits immediately for the best texture and warmth.
Notes
- Ensure that butter, buttermilk, and sour cream are cold to achieve maximum flakiness.
- You can freeze unbaked biscuits and bake them directly from frozen; simply add a few extra minutes to the baking time.
