Description

These Billion Dollar Buttery Biscuits are tender, flaky, and utterly irresistible. Made with buttermilk, sour cream, and cold butter, they are a perfect side dish for any meal.

Ingredients

Dry Ingredients:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt

Wet Ingredients:

1/2 cup cold unsalted butter (cut into cubes)
1 cup buttermilk (cold)
1/2 cup sour cream

4 tablespoons melted butter (for brushing)
flaky sea salt for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Add butter and mix: Add the cold butter cubes and work it into the flour until it resembles coarse crumbs.
Add wet ingredients: Stir in the buttermilk and sour cream until just combined.
Shape the dough: Turn the dough out onto a floured surface, pat it into a rectangle, and create layers by folding and patting it down.
Cut out biscuits: Use a biscuit cutter to cut out biscuits and place them on the baking sheet.
Bake: Brush the tops with melted butter, bake for 14–16 minutes until golden brown.
Finish: Remove from oven, brush with more butter, and sprinkle with sea salt if desired. Serve warm.

Notes

For extra flakiness, chill the dough for 15 minutes before baking.
These biscuits freeze well after baking—reheat in a 350°F oven for 5–8 minutes.