Failproof is the key word to these fluffy butter biscuits recipe. I am not a biscuit maker but I am a bread maker, so it was just a matter of time before I put biscuits on my list of things to try and burn 🙂
Another key word in this recipe is COLD BUTTER! It is not just refrigerator cold, it is FREEZER cold, basically frozen. How did I learn this little trick? Well, once again this awesome recipe came from my favorite site Just a Pinch by a well-seasoned cook named Robin T. and when reading all the comments under this recipe a couple of the members suggested freezing the butter and using a cheese grater when you add it to the flour.
This was a great help because also when making these biscuits you do not want to “man handle” the dough too much. You do want to knead it well but do it with a light hand, if that makes sense.
The first batch I made I didn’t really knead the dough enough. They were still good but I could taste the flour. The second batch I made I could tell I kneaded it better.
They are fluffy though as long as you roll out the dough to about 1 inch thickness or maybe 1 1/2 inch. I think next time I am going to try 1 1/2 inch.
We had some left over and the next morning made biscuits and gravy, now that was GOOD! So get to cookin’ and let me know how it turns out.
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Failproof Fluffy Butter Biscuits
Ingredients
- 1 stick cold frozen butter
- 1 tsp sugar or sugar substitute optional
- 2-1/2 c all-purpose flour
- 1 c light cream or half and half
- 4 tsp baking powder
Instructions
- Preheat oven to 375 degrees. Grate frozen butter 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.
- 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