Failproof Fluffy Butter Biscuits


After attempts to make fluffy but buttery tasting biscuits, I think I finally came up with a terrific recipe. I hope you enjoy it!

One of my husband’s favorite breakfasts is biscuits and gravy. I don’t make it very often because I haven’t had the best luck and getting a tall, flaky biscuit worth making again and again. I have since learned the secret to flaky biscuits doesn’t necessarily lie in the recipe alone, but that the technique also helps get you those amazing, buttery layers! It really is foolproof!
I’m talking crisp exterior, peel apart layers, and a tender center! Did I mention these are oh so buttery?! Swoon! Slather on some apple butter, jelly or jam, butter and honey, whatever your pleasure, and enjoy these biscuits ASAP!

Sweet OR savory, these are a light delight! Try them with marmalade or some creamy sausage gravy!


  • 1 stick cold butter
  • 1 tsp sugar or sugar substitute (optional)
  • 2-1/2 c plain white flour
  • 1 c light cream or half and half
  • 4 tsp baking powder

How to Make Failproof Fluffy Butter Biscuits

  1. Preheat oven to 375 degrees. Slice cold butter into pieces, combine with sugar, baking powder, and flour. Mix (using your hands) until mixture is crumbly and well mixed. Add 1 cup light cream or half and half, knead well.
  2. On a lightly floured surface, roll out dough to about 1 inch thickness. Using a biscuit cutter, cut out biscuits. Place biscuits on an ungreased cookie sheet. Brush a little bit of leftover cream on top of each biscuit. Bake for approximately 8 minutes, or until very light golden on top. Watch carefully, do not overbake.

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