These buttery biscuits are obviously delicious, SO easy, and they are a no yeast bread recipe you’ll be making again and again!!
All home cooks and food bloggers have those recipes that we can do with our eyes closed and those that we tend to steer far away from. My dear friend Zainab sent me a gift for my bridal shower. She picked out this fluted tart pan and these biscuit cutters for me – so obnoxiously sweet, right? I thanked her profusely for the sweet gift and hoped her magic touch with desserts came with the tart pan.
The truth is, I’ve never made a tart and they kind of intimidate me. These fluted biscuit cutters, however, were screaming in debate at me whether to use them for cookies or homemade butter biscuits first (obviously the biscuits won out)…
The funny thing about my conversation with Zainab was that she told me that she was afraid of making biscuits and that a tart was so much easier. I really want to believe her, but sadly I’m just not there yet.
This homemade butter biscuit recipe is impossibly easy and they are so delicious. In fact, I whipped up a second batch a couple days after the first because they were that tasty and gone that fast! And since then, my husband still randomly requests them (more than any other recipe I make, I think)!
I’ll warn you that the milliseconds of getting th dough into shape and coated with the cornmeal is a bit sticky, but if you’re make butter biscuits and your hands don’t get sticky, SOMETHING IS WRONG!!
Get them all squared away (or should it be rounded away?!), wash your hands, and rejoice in the deliciousness about to take place. And if you’re really feeling hungry, top them with butter and this strawberry jam! Mmm, Mmm, Good!!
Want to try sourdough, you’ll love this sourdough biscuit recipe!
Homemade biscuits are always so comforting, aren't they? I mean, as long as they aren't dried out. These butter biscuits are so moist and delicious, you won't be able to have just one! Your hands get a little sticky, but it's more than worth it!
- 1 ¼ cups milk nonfat ok
- 1 tablespoon apple cider or white wine vinegar
- 2 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup cold butter cut into small cubes
- 1 cup fine cornmeal
- 2-3 tablespoons butter softened
Preheat oven to 500 degrees.
Line pan with parchment paper. Spread half of cornmeal on a clean counter. Combine milk and vinegar. Set aside.
Mix flour, baking powder, baking soda, salt, and sugar together in large bowl. Add cut butter to flour mixture. Rub butter and flour mixture between fingers until butter is mixed in (only small pieces remaining).
Make a well in the middle of the flour mixture. Add milk mixture. Combine buttermilk and flour mixture to make a wet dough.
Turn dough onto cornmeal-sprinkled surface and knead a few times to incorporate cornmeal. Pat down until 1-inch tall. Sprinkle top with cornmeal.
Using a biscuit cutter (or open end of drinking glass), cut out biscuits.
Place on parchment paper. Reroll and pat dough until all is cut.
Between each "batch" sprinkle counter and top of dough with cornmeal to prevent sticking. Top each biscuit with a dab of softened butter.
Bake 15 minutes.