These Billion Dollar Buttery Biscuits are the ultimate comfort food—rich, fluffy, and incredibly easy to make. With a few simple ingredients and minimal effort, I get warm, tender biscuits with golden, buttery tops that melt in my mouth. They’re perfect for breakfast, brunch, or as a side with dinner, and they always get rave reviews.
Why You’ll Love This Recipe
I love how effortlessly these biscuits come together. There's no need to roll out dough or use a biscuit cutter—just mix, scoop, and bake. The secret to their rich flavor lies in the combination of buttermilk, sour cream, and lots of butter, which creates a perfectly soft and moist interior with crisp edges. These biscuits taste like they came straight from a Southern bakery.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Sour cream
- Buttermilk
- Melted butter
Directions
- I start by preheating the oven to 375°F (190°C).
- In a mixing bowl, I whisk together the flour, baking powder, sugar, and salt.
- Then I stir in the sour cream and buttermilk until just combined—being careful not to overmix.
- I pour the melted butter into a baking dish, then drop scoops of biscuit dough directly into the butter.
- I bake the biscuits for 20 to 25 minutes, or until the tops are golden brown and the edges are slightly crisp.
- Once baked, I let them cool slightly before serving warm.
Servings and timing
This recipe makes about 10 to 12 biscuits, depending on how big I scoop them. It takes roughly 10 minutes to prepare and 25 minutes to bake, so the whole thing is ready in about 35 minutes.
Variations
When I want to switch things up, I add shredded cheddar and chopped chives for a savory twist. Sometimes I mix in a dash of garlic powder for extra flavor. For a sweet version, I stir in a bit of honey and top them with cinnamon sugar before baking.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I wrap a biscuit in foil and warm it in a 300°F oven for about 10 minutes. A few seconds in the microwave works too, but I prefer the oven for better texture.
FAQs
How do I know when the biscuits are done?
I look for a golden brown color on top and a firm texture on the edges. A toothpick inserted in the center should come out clean.
Can I use Greek yogurt instead of sour cream?
Yes, I’ve used plain Greek yogurt as a substitute and it works well. The texture and tang are very similar.
Can I make these biscuits ahead of time?
I prefer them fresh, but I can mix the dough a few hours ahead and store it in the fridge until ready to bake.
What if I don’t have buttermilk?
I make a quick substitute by mixing one tablespoon of lemon juice or vinegar with a cup of milk. I let it sit for 5 minutes before using.
Can I freeze these biscuits?
Yes, I freeze baked biscuits once they’ve cooled completely. To reheat, I bake them straight from frozen at 350°F for about 15 minutes.
Conclusion
These Billion Dollar Buttery Biscuits live up to their name. They’re simple, buttery, and absolutely irresistible. Whether I serve them for a family breakfast or as a side for dinner, they always steal the show.
Billion Dollar Buttery Biscuits
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 to 12 biscuits
- Category: Bread
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
These Billion Dollar Buttery Biscuits are rich, fluffy, and easy to make. With a moist, tender interior and golden, buttery tops, they are perfect for breakfast, brunch, or as a comforting dinner side.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup sour cream
- ½ cup buttermilk
- ½ cup (1 stick) melted butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Stir in the sour cream and buttermilk until just combined—do not overmix.
- Pour the melted butter into a baking dish.
- Drop scoops of biscuit dough directly into the melted butter.
- Bake for 20 to 25 minutes, or until tops are golden brown and edges are crisp.
- Let the biscuits cool slightly before serving warm.
Notes
- Do not overmix the dough to keep biscuits tender.
- Use Greek yogurt as a substitute for sour cream if desired.
- Enhance flavor with add-ins like cheese, herbs, or bacon.
- Store in an airtight container at room temperature or in the fridge.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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