Billion Dollar Buttery Biscuits
Ingredients
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2½ cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1 tablespoon granulated sugar (optional)
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½ cup (1 stick) cold unsalted butter, cut into small cubes
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1 cup cold buttermilk (or whole milk with 1 tablespoon vinegar or lemon juice stirred in and rested 5 minutes)
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½ cup (1 stick) melted butter (for the pan and topping)
Instructions
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Preheat the oven:
Preheat to 450°F (230°C). Pour ¼ cup of the melted butter into the bottom of a 9×9-inch baking dish or ovenproof skillet. Tilt to coat evenly. -
Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using). -
Cut in cold butter:
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs with small pea-sized bits of butter. -
Add buttermilk:
Pour in the cold buttermilk. Stir gently until just combined — do not overmix. The dough should be slightly sticky. -
Shape the dough:
Turn the dough out onto a floured surface. Gently pat it into a rectangle about ¾ inch thick.
Fold the dough in half, then pat it out again — repeat this fold 2–3 times for flaky layers.
Cut into 9 equal squares (or use a biscuit cutter for rounds). -
Arrange and bake:
Place the biscuits in the prepared baking dish directly over the melted butter. Pour the remaining ¼ cup of melted butter evenly over the top. -
Bake:
Bake for 20–25 minutes, or until golden brown on top and edges are crisp. -
Serve:
Let cool slightly before serving. These biscuits are best enjoyed warm, straight from the pan.
Tips
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For an even richer flavor, brush the tops with extra melted butter right after baking.
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Add cheddar cheese and chives to make cheesy buttery biscuits.
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Leftovers can be reheated in a skillet or toaster oven to restore crispness.
Would you like me to include a shortcut version using canned biscuit dough and melted butter (tastes similar but takes only 10 minutes)?
