Billion Dollar Buttery Biscuits Recipe

There’s something irresistible about warm, flaky biscuits fresh from the oven. Whether served with butter, honey, or smothered in gravy, a good biscuit is pure comfort food. But what if I told you that this biscuit recipe is not just good—it’s luxuriously rich, unbelievably buttery, and so decadent it’s worth a billion bucks?

That’s exactly what these Billion Dollar Buttery Biscuits are all about. The first time I made them, I was on a mission to create the softest, flakiest, most buttery biscuits possible—and I wanted a foolproof method that worked every time.

These biscuits are rich and golden, thanks to a perfect balance of butter and cream. They’re tender inside with a crisp, flaky crust that shatters beautifully when you take a bite. The secret? High-fat butter, a gentle folding technique, and just the right amount of leavening.

If you’ve been searching for a biscuit recipe that’s better than anything from a restaurant, this is the one. Keep reading, and I’ll show you exactly how to make them.

Why I Love This Recipe

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There are plenty of biscuit recipes out there, but this one is something special.

First, it’s all about the butter. These biscuits have layers upon layers of rich, buttery goodness. The dough is folded carefully, similar to a rough puff pastry, to create distinct layers that rise beautifully in the oven.

Second, they have the perfect balance of tenderness and structure. Some biscuits fall apart when you pick them up, while others are too dense. But these? Soft, fluffy, and just sturdy enough to hold up to toppings like honey, jam, or even sausage gravy.

Finally, this recipe is incredibly easy to master. You don’t need any fancy equipment—just a bowl, a rolling pin, and a little patience. And unlike some biscuit recipes that require chilling or special techniques, this one comes together in under an hour.

If you’ve ever been disappointed by homemade biscuits that didn’t rise properly or turned out dry, this is the recipe that will change everything.

Ingredients for Billion Dollar Buttery Biscuits

A great biscuit starts with the right ingredients. Quality matters here, so don’t skimp on the butter or flour!

Here’s what you’ll need:

• All-purpose flour – The base of the biscuits. For an ultra-light texture, use a high-quality, low-protein flour like White Lily.
• Baking powder – Provides lift, ensuring tall, fluffy biscuits. Use aluminum-free baking powder for the best flavor.
• Baking soda – Helps with browning and tenderizing the dough.
• Salt – Enhances flavor. If using salted butter, reduce the added salt slightly.
• Unsalted butter (cold, high-fat) – The key to the biscuit’s incredible flakiness. European-style butter (82%+ fat) works best.
• Buttermilk – The acidity reacts with the baking soda to create the perfect rise. It also adds a slight tang that balances the richness.
• Heavy cream (optional) – A touch of cream makes these biscuits extra decadent.
• Honey or sugar (optional) – A little sweetness enhances the flavor without making the biscuits actually sweet.

Pro Tip: Use the coldest butter possible. Cold butter melts in the oven, creating steam pockets that result in flaky layers.

How Much Time Will You Need?

This recipe is surprisingly quick and perfect for a weekend brunch or last-minute craving.

• Prep time: 15 minutes
• Chilling time (optional but recommended): 15 minutes
• Bake time: 15-18 minutes
• Total time: ~45 minutes

How to Make Billion Dollar Buttery Biscuits

The key to perfect biscuits is handling the dough gently and keeping everything as cold as possible.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed—you don’t want a pocket of baking powder in one bite and none in the next.

Step 2: Cut in the Butter

Take the cold butter and cut it into small cubes. Using a pastry cutter or your fingertips, quickly work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

Pro Tip: If you have a cheese grater, grate frozen butter directly into the flour. This helps distribute it evenly without overworking the dough.

Step 3: Add the Liquid

Make a well in the center of the flour mixture and slowly pour in the cold buttermilk. Use a fork or wooden spoon to stir until just combined. The dough will be shaggy—don’t overmix!

Step 4: Fold for Flakiness

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, then fold it over itself like a letter. Repeat this process 3-4 times to create layers.

Step 5: Cut Out the Biscuits

Roll the dough to about 1-inch thickness and use a sharp biscuit cutter (or a knife for square biscuits). Avoid twisting the cutter—this seals the edges and prevents the biscuits from rising properly.

Step 6: Bake Until Golden

Place the biscuits on a parchment-lined baking sheet, making sure they’re touching slightly (this helps them rise). Brush the tops with heavy cream or melted butter, then bake at 425°F (220°C) for 15-18 minutes until golden brown.

Step 7: Butter and Enjoy!

As soon as the biscuits come out of the oven, brush them with melted butter for an extra-rich finish. Let them cool for a few minutes, then dig in!

Substitutions

No buttermilk? No problem. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.

For a lighter texture, swap half the all-purpose flour with cake flour.

If you want a healthier version, use whole wheat pastry flour, but keep in mind the biscuits will be denser.

Best Side Dishes for Billion Dollar Buttery Biscuits

These biscuits pair beautifully with both sweet and savory dishes. Here are three of my favorites:

1. Classic Sausage Gravy – The ultimate comfort food pairing.
2. Honey Butter and Jam – Perfect for a sweet, simple treat.
3. Fried Chicken – Because nothing beats biscuits and fried chicken!

Serving and Presentation Tips

A biscuit this decadent deserves to be served in style. Here’s how to make them look as irresistible as they taste.

• Warm is best – Always serve these biscuits fresh out of the oven or lightly warmed for the best texture and flavor.
• Butter Brushed Shine – Brushing the tops with melted butter right after baking enhances the golden color and adds extra richness.
• Stack them high – Serve on a rustic wooden platter or a tiered stand for an eye-catching presentation.
• Pair with elegant spreads – Offer a variety of whipped honey butter, homemade jam, or flavored cream cheese in small bowls for a refined touch.

For brunch, arrange them in a breadbasket lined with a linen napkin to keep them warm and inviting.

Tips and Tricks to Make This Recipe Even Better

Want to take these biscuits to the next level? These pro tips will help.

• Use frozen butter for the flakiest layers – Grating frozen butter into the flour prevents over-mixing and ensures pockets of butter melt into the dough for perfect flakiness.
• Chill before baking – Letting the cut biscuits sit in the fridge for 15 minutes before baking helps them hold their shape and rise even higher.
• Don’t twist the cutter – When cutting biscuits, press straight down to avoid sealing the edges, which can prevent proper rising.
• For extra-tall biscuits, stack and fold the dough – Fold the dough over itself 3-4 times before rolling it out for ultimate layers.
• Use a hot oven – A high baking temperature (425°F) quickly creates steam in the dough, leading to better rise and crispy golden tops.

Common Mistakes to Avoid**

Even a great biscuit recipe can go wrong if you don’t follow the right techniques. Here are the most common mistakes and how to fix them.

1. Overworking the Dough: Kneading too much makes biscuits tough instead of tender. Mix gently until just combined.

2. Using Warm Butte: If the butter melts before baking, you’ll lose the flaky layers. Always keep the butter cold and handle it as little as possible.

3. Rolling the Dough Too Thin: Biscuits should be at least 1 inch thick before cutting. Anything thinner won’t rise properly.

4. Not Preheating the Oven: Baking biscuits in a lukewarm oven results in dense, flat biscuits. Preheat to 425°F before they go in.

5. Skipping the Butter Brushing Step: Brushing with melted butter after baking adds moisture and extra richness—don’t skip it!

How to Store It

These biscuits are best fresh, but you can store and reheat them easily.

At Room Temperature

• Store biscuits in an airtight container for up to 2 days.
• To reheat, wrap in foil and warm in a 350°F oven for 5 minutes.

In the Refrigerator

• Keep in an airtight container for up to 4 days.
• Reheat in the oven for best texture.

Freezing Biscuits

• Before baking: Place cut biscuits on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the bake time.
• After baking: Cool completely, wrap in plastic wrap, and freeze. Reheat at 350°F for 10 minutes.

FAQ – Frequently Asked Questions

1. Why didn’t my biscuits rise?

• Make sure your baking powder is fresh and that you’re not overworking the dough. Also, check that your oven is properly preheated.

2. Can I use milk instead of buttermilk?

• Yes, but buttermilk adds acidity that helps with tenderness and rise. If substituting, add 1 tablespoon of lemon juice or vinegar per cup of milk.

3. How do I make these biscuits even flakier?

• Use frozen butter, fold the dough multiple times, and keep everything cold.

4. Can I make these biscuits gluten-free?

• Yes! Substitute a high-quality gluten-free all-purpose flour blend (one that contains xanthan gum) for the best results.

5. What’s the best way to reheat leftover biscuits?

• Oven: 350°F for 5-10 minutes.
• Microwave: 15 seconds (cover with a damp paper towel to keep moisture).

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