Butter Biscuits

published Oct 14, 2021
Butter Biscuits Recipe

A simple homemade biscuit dough is baked atop a stick of melted butter, creating light, tender, and extra-buttery biscuits.

Makes9 large biscuits

Prep10 minutes

Cook25 minutes to 27 minutes

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biscuits on table sliced
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

When I first heard about butter biscuits, they sounded too good to be true. That’s because these from-scratch biscuits come together in just one bowl, don’t require any fancy techniques, and come out perfectly pillowy every single time. In short, they’re the quickest, easiest way to make biscuits at home. Here’s everything you need to know.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

What Are Butter Biscuits Made Of?

To make butter biscuits, you’ll first melt a full stick of butter and pour it into a baking dish. Then, you’ll mix flour, leavener, salt, a touch of sugar, and buttermilk to create a wet, shaggy dough that’s similar to a super-thick waffle batter. Transfer the dough to the baking dish, score into squares, then bake until golden and puffy. The biscuits absorb the butter as they bake, creating tender, light, buttery biscuits that are perfect for serving with jam.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

What’s the Best Butter to Use for Butter Biscuits?

Any variety of unsalted butter will work well here. Standard unsalted sweet cream butter is great, but for added flavor, feel free to use a cultured variety as well. If you use salted butter, be sure to halve the amount of salt in the biscuits.

Read more: What’s the Difference Between European and American Butter?

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

3 Tips for Making the Best Butter Biscuits

Before you head into the kitchen to bake up a batch of these biscuits, keep these tips in mind.

  1. Spoon and level the flour. To keep the biscuits nice and light, spoon your flour into the measuring cup, then level it off with the dull side of a knife. This measuring method will prevent you from adding too much.
  2. Don’t over mix the dough. Once you add the wet ingredients to the dry, mix the dough until it just barely comes together. A few pockets of unincorporated flour are okay, so don’t worry about making your dough completely smooth.
  3. Feel free to add spices. Think of this recipe as a blank canvas. Black pepper, garlic powder, sesame seeds, and even everything bagel seasoning would make great additions to these biscuits and amp up their flavor.

Butter Biscuits Recipe

A simple homemade biscuit dough is baked atop a stick of melted butter, creating light, tender, and extra-buttery biscuits.

Prep time 10 minutes

Cook time 25 minutes to 27 minutes

Makes 9 large biscuits

Nutritional Info


  • 1 stick

    (8 tablespoons) unsalted butter

  • 2 1/2 cups

    all-purpose flour

  • 1 tablespoon

    baking powder

  • 4 teaspoons

    granulated sugar

  • 1 1/2 teaspoons

    kosher salt

  • 1 teaspoon

    baking soda

  • 1 1/2 cups

    cold buttermilk


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Place 1 stick unsalted butter in a medium microwave-safe bowl and microwave on HIGH power in 10-second bursts until fully melted, 45 to 60 seconds total. (Alternatively, melt on the stovetop over low heat.) Pour the melted butter into a 8x8-inch baking dish and swirl it around so it coats the sides.

  2. Place 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 4 teaspoons granulated sugar, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking soda in a large bowl and whisk to combine. Add 1 1/2 cups cold buttermilk and stir with a rubber spatula until a shaggy, sticky dough forms and there are no pockets of dry flour left.

  3. Transfer the dough into the prepared baking pan. Using damp hands, press the dough evenly into the pan until it touches all the sides. (The dough will be swimming in melted butter.) Cut the dough all the way down to the bottom of the pan in a 3x3 grid to make 9 squares. (The squares will still be touching each other.)

  4. Bake until the top is golden-brown and the biscuits have puffed up significantly, 25 to 27 minutes. Immediately cut along the scores again to separate the biscuits. Let cool for at least 15 minutes in the pan before serving.

Recipe Notes

Storage: The biscuits can be stored in an airtight container at room temperature for up to 3 days.