Here’s a recipe for “Melt-in-Your-Mouth Biscuits”—a soft, fluffy, and tender Southern-style biscuit that’s perfect for breakfast, brunch, or a side for soups and stews. These biscuits get their incredible texture from a combination of butter, buttermilk, and a few key baking techniques.
🧈 Melt-in-Your-Mouth Biscuits Recipe
🍞 Yield: 10–12 biscuits
⏱ Prep Time: 15 minutes | Bake Time: 12–15 minutes
📝 Ingredients:
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2 cups (250g) all-purpose flour (plus extra for dusting)
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1 tablespoon baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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1 tablespoon sugar (optional, enhances flavor and browning)
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½ cup (1 stick or 113g) unsalted butter, cold and cubed
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¾ cup (180ml) cold buttermilk (plus 1–2 tablespoons extra if needed)
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2 tablespoons melted butter (for brushing on top after baking)
🔪 Equipment:
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Mixing bowl
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Pastry cutter or grater
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Biscuit cutter or round glass
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Baking sheet
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Parchment paper (optional but helpful)
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Pastry brush
👩🍳 Instructions:
1. Preheat the Oven
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
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Sugar (if using)
3. Cut in the Butter
Use a pastry cutter, fork, or a box grater to incorporate the cold butter into the dry ingredients. You want pea-sized clumps or thin shreds of butter throughout—this is what creates flaky layers.
Tip: For even lighter biscuits, freeze your butter for 10 minutes and grate it in.
4. Add the Buttermilk
Pour in the cold buttermilk. Stir gently with a fork or wooden spoon until the dough just comes together. Do not overmix—it’s okay if it’s slightly shaggy.
If the dough seems too dry, add 1–2 teaspoons of buttermilk at a time.
5. Fold the Dough (Secret to Layers)
Turn the dough out onto a floured surface. Gently pat into a rectangle about ¾-inch thick.
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Fold the dough in thirds (like folding a letter).
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Rotate, pat into a rectangle again, and repeat the fold 2 more times.
This folding creates beautiful flaky layers.
6. Cut the Biscuits
Gently pat the dough out to about ¾ to 1-inch thick.
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Use a biscuit cutter or glass dipped in flour to cut out biscuits. Do not twist the cutter—press straight down for best rise.
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Gather scraps, gently re-pat, and cut more biscuits.
7. Bake
Place biscuits close together (touching) on the prepared baking sheet for soft sides, or spaced apart for crisp edges.
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Bake at 450°F (230°C) for 12–15 minutes, until golden on top.
8. Brush and Serve
As soon as they come out of the oven, brush the tops with melted butter.
Serve warm with jam, honey, or gravy!
🔄 Variations & Add-ins:
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Cheddar & Chive: Add ¾ cup shredded cheddar and 1 tablespoon chopped chives to the dry mix.
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Sweet Version: Add 1–2 tablespoons sugar and top with cinnamon-sugar before baking.
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Garlic Herb: Mix 1 teaspoon garlic powder and dried herbs into the flour for savory flavor.
💡 Tips for Success:
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Keep everything cold: Cold butter + cold buttermilk = best flakiness.
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Don’t overwork the dough: Less handling = tender biscuits.
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Let the dough rest 5–10 minutes in the fridge before cutting if it’s too soft.