These biscuits earn their “billion dollar” name because they’re luxuriously rich, golden, and irresistibly flaky. Made with layers of butter and cream, they bake up tall and tender with a crisp exterior and a soft, pillowy inside. Perfect for breakfast, brunch, or alongside a hearty dinner, they’re the kind of biscuits that make any meal feel special.
Prep Time: 15 minutes Cook Time: 15–18 minutes Total Time: ~30 minutes Servings: 10–12 biscuits
Ingredients
- 2 cups all‑purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp sugar (optional, for slight sweetness)
- ½ cup cold unsalted butter (cubed)
- ¾ cup cold buttermilk (plus extra for brushing tops)
- ¼ cup heavy cream (for extra richness)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter with a pastry cutter (or fingertips) until mixture resembles coarse crumbs.
- Stir in buttermilk and cream just until dough comes together—don’t overmix.
- Turn dough onto floured surface, gently pat into a rectangle. Fold in thirds (like a letter) to create flaky layers. Repeat once.
- Roll or pat to 1‑inch thickness. Cut biscuits with a round cutter.
- Place on baking sheet, brush tops with buttermilk.
- Bake 15–18 minutes until golden brown. Serve warm.
Tips
- Keep butter and dairy very cold for maximum flakiness.
- Folding the dough creates layers, similar to puff pastry.
- For extra decadence, brush hot biscuits with melted butter right out of the oven.