Can I freeze the biscuit dough?

Absolutely! Shape the dough into rounds, freeze them on a baking sheet, then transfer to a bag. When you're ready, bake straight from frozen - just add 2-3 extra minutes. Perfect for fresh biscuits anytime!

Why did my biscuits turn out tough?

Overworking the dough is usually the culprit. Remember - handle it like you're holding a baby bird! Also check your baking powder isn't expired, and make sure that butter stays ice-cold until baking.

Can I make these without buttermilk?

You bet! The milk + acid trick works great (1 tbsp vinegar or lemon juice per cup of milk). Plain yogurt thinned with milk works too. The tanginess makes all the difference!

Why didn't my biscuits rise properly?

Old baking powder is often the sneaky villain here. Also, make sure your oven is fully preheated - that initial heat blast creates the steam that makes them puff up beautifully.

Can I make the dough ahead?

For best results, I recommend baking right away. But you can mix dry ingredients and cut in butter the night before, then just add buttermilk when ready to bake. Keep everything chilled!

3 Secrets to Billion Dollar Buttery Biscuits That Melt in Your Mouth

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These Billion Dollar Buttery Biscuits are rich, flaky, and melt-in-your-mouth delicious. Perfect for breakfast, brunch, or as a side dish.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 biscuits 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
1 tbsp sugar (optional)

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Instructions

Preheat your oven to 450°F (230°C).
In a bowl, mix flour, baking powder, and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Stir in buttermilk until just combined.
Turn dough onto a floured surface and knead lightly.
Roll out to 1-inch thickness and cut into rounds.
Place on a baking sheet and bake for 12-15 minutes until golden.

Notes

Use cold butter for the flakiest biscuits.
Don’t overwork the dough.
Brush with melted butter after baking for extra flavor.

Nutrition

Serving Size: 1 biscuit
Calories: 220
Sugar: 2g
Sodium: 350mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/billion-dollar-buttery-biscuits-recipe/