Fluffy Homemade Breakfast Biscuits
Fluffy, buttery homemade breakfast biscuits ready in 30 minutes. Perfectly golden and tender every time.
Print Pin Servings: 8 biscuits
Calories: 220kcal
Cost: $5–7
Equipment
- 1 Large mixing bowl For dry ingredients
- 1 Pastry cutter or 2 knives For cutting butter into flour
- 1 Set measuring cups & spoons Standard
- 1 Round biscuit cutter or glass For cutting biscuits
- 1 Baking sheet Line with parchment
- 1 Parchment paper Prevents sticking
- 1 Small brush For melted butter
- 1 Wire cooling rack For cooling biscuits
Ingredients
- 2 ½ cups All-purpose flour Sifted
- 1 tablespoon Baking powder Fresh
- 1 teaspoon Salt Fine
- ½ cup Cold unsalted butter Cubed
- 1 cup Buttermilk Cold
- 1 tablespoon Sugar Optional (for slight sweetness)
- 2 tablespoon Melted butter For brushing tops
Instructions
- Preheat oven to 425°F (220°C) and prep a baking sheet lined with parchment.
- Whisk together flour, baking powder, salt, and sugar.
- Cut cold butter into flour mixture using a pastry cutter or knives until coarse crumbs form.
- Add buttermilk and stir gently until dough just comes together.
- Pat dough, fold a few times, and cut into biscuit rounds.
- Arrange biscuits close together on prepared sheet.
- Brush tops with melted butter.
- Bake 15–17 minutes until golden brown.
- Brush again with melted butter and serve warm.
Notes
For extra fluffy biscuits, chill the dough for 10 minutes before cutting. Serve warm with butter, honey, or jam.
Nutrition
Serving: 70g | Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 350mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Calcium: 80mg | Iron: 1.5mg