All Butter Biscuits

Servings: 18-24 biscuits

Time: 1 hours


  • 20 oz all purpose flour
  • 2 tbsp baking powder
  • 2 tbsp white sugar
  • 2 tsp table salt
  • 1 ½ cups whole milk, cold
  • 10 tbsp unsalted butter, cold and cubed
  • 2 tbsp unsalted butter, melted


Preheat the oven to 450°F.

In a large bowl, combine the flour, baking powder, salt, and sugar. Whisk or toss lightly to combine.

Cut the cold butter into cubes.

Toss the cubed butter in with the dry ingredients. With a pastry cutter or fork, cut the cubed butter into the dry ingredients until the butter is pea sized. Don’t do this for too long, you don’t want the butter to warm up.

Add the cold milk. Keep the milk in the fridge until you need it.

Use a large spoon to mix everything together. Don’t do this for too long, you don’t want the butter to warm up. The dough will be slightly sticky.

Flour a flat work surface. Turn out the dough onto the floured surface.

Knead the dough about 8-10 times, or until it completely comes together. Don’t do this for too long, you don’t want the butter to warm up. To hand knead, put the dough in a lightly floured surface. Pull up half the dough and fold it in half. Then pull from the top and fold the dough in half again. Then repeat half and half and half again for about 8-10 turns.

Using a rolling pin, flatten the dough until it is about 1 inch thick.

Using a cookie or biscuit cutter, cut out the biscuits. You will have leftover dough, so just ball it up, roll it out, and cut more biscuits until most of your dough has been used. I typically end up with a little bit left, and I just make a rustic looking dough mound and bake it with the good biscuits to be my little snack.

Place the biscuits on a greased cookie try. Give them about 2 inches space in between.

Bake them for 12-15 minutes or until they are golden brown on top.

As soon as they are finished, brush the tops of each biscuits with melted butter.

Eat warm or allow to cool first.

The first set that are rolled out are usually the best looking. The ones that are rolled again and again as scraps, come out looking a little more “rustic” than the others, but still very yummy!


  • The number of biscuits you end up with really depends on the size of your cutter and how thick or thin you roll them out. I typically get between 18 and 24.
  • Store the biscuits in airtight containers for no more than a week. You can freeze them for up to one month.
  • Make sure your butter and milk are very cold. I tend to use frozen butter to ensure it stays very, very cold.

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