Cut-Out Biscuits Recipe

These skyscraper Cut-Out Biscuits rely on shards of ice-cold unsalted butter and rich, well-shaken buttermilk to create their impressive height. The specific folding technique builds hundreds of distinct, flaky layers that rise into golden towers in the oven, releasing a puff of savory steam when pulled apart hot. Whether slathered with homemade compound butter or served alongside fried chicken, they are the crown jewel of a comforting weekend breakfast for the whole family.

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Cut-Out Biscuits Ingredients

The Biscuit Dough:

• 2 1/2 cups All-Purpose Flour: Plus extra for dusting the counter.
• 1 stick Unsalted Butter: Diced and frozen for 30 minutes. The colder the butter, the flakier the biscuit.
• 1 cup Cold Whole Milk or Buttermilk: Buttermilk adds tang and tenderness; whole milk yields a richer, sweeter biscuit.
• 2 tablespoons Baking Powder: A generous amount provides the chemical lift needed for high-rise biscuits.
• 1 tablespoon Sugar: Balances the salt and helps with browning.
• 1 1/2 teaspoons Kosher Salt: Essential seasoning.

Compound Butters (Optional but Recommended):

• Dill-Caper Butter: Butter, chopped dill, capers, lemon zest, and juice.
• Sweet Curry Butter: Butter, mango chutney, and roasted curry powder.
• Maple-Chipotle Butter: Butter, maple syrup, and adobo sauce.

How To Make Cut-Out Biscuits

1. Prep and Pulse: Preheat the oven to a hot 425˚F. In a food processor, combine the flour, baking powder, sugar, and salt. Pulse briefly to mix. Add the frozen, diced butter and pulse just a few times. You want the butter to remain in pea-sized chunks; do not puree it, or you will lose the layers.
2. Form the Dough: Transfer the crumbly mixture to a large bowl. Pour in the cold milk or buttermilk and stir gently until the dough just barely comes together. It should look shaggy and unrefined.
3. Laminate the Dough (The Fold): Turn the dough onto a lightly floured surface. Pat it into a rectangle about 3/4-inch thick. Fold the rectangle in half like a book, then pat it down to 3/4-inch thickness again. Repeat this folding and patting process 4 more times. This “lamination” creates sheets of butter within the dough that steam during baking, pushing the layers upward.
4. Cut the Rounds: Dip a 2 1/2-inch round biscuit cutter into flour. Press straight down into the dough to cut the biscuits. Crucial: Do not twist the cutter, as this seals the edges and prevents rising. Cut as close together as possible to minimize scraps.
5. Bake: Place the biscuits on an ungreased baking sheet (touching slightly if you want soft sides, spaced apart for crisp sides). Brush the tops lightly with milk. Bake for 12 to 15 minutes until they are tall and golden brown.
6. Make the Flavored Butters: While the biscuits bake, prepare your desired compound butter by mashing the softened butter with the mix-ins (dill/capers, chutney/curry, or maple/chipotle) until smooth.

Recipe Tips

• Temperature Control: If your kitchen is warm, put the flour in the freezer for 20 minutes before starting. Warm butter absorbs into the flour, making a dense, cake-like biscuit instead of a flaky one.
• Don’t Overwork Scraps: You can gather the scraps and re-roll them once to make 2 more biscuits, but these “second cut” biscuits will always be slightly tougher and oddly shaped compared to the first batch.
• The Food Processor Caution: If you don’t have a food processor, use a pastry cutter or two forks. The goal is to coat the butter in flour without melting it with the heat of your hands.
• Baking Powder Freshness: Since this recipe relies heavily on baking powder (2 tablespoons!), ensure your tin is fresh. Expired leavening will result in flat, hard pucks.

What To Serve With Cut-Out Biscuits

• Sausage Gravy: The classic Southern pairing for Biscuits and Gravy.
• Fried Chicken: Split the biscuit and sandwich a crispy tender inside with honey.
• Strawberry Shortcake: These biscuits are neutral enough to be used for dessert; just sprinkle the tops with sugar before baking.
• Compound Butters: The Maple-Chipotle butter is excellent with bacon, while the Dill-Caper butter pairs beautifully with smoked salmon.

How To Store Cut-Out Biscuits

• Room Temperature: Store cooled biscuits in an airtight container for up to 2 days.
• Reheat: Biscuits are best eaten warm. Reheat in a 350°F oven for 5 minutes. Microwaving makes them chewy.
• Freeze (Unbaked): Cut the biscuits and freeze them on a baking sheet until solid, then transfer to a bag. Bake from frozen at 400°F, adding a few extra minutes to the bake time.
• Freeze (Baked): Wrap tightly in foil and freeze for up to 2 months.

Cut-Out Biscuits Nutrition Facts

• Calories: 210 kcal
• Fat: 10g
• Carbohydrates: 26g
• Protein: 4g
• Sodium: 380mg

Nutrition information is estimated per biscuit (without compound butter).

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