These Billion Dollar Buttery Biscuits combine self-rising flour, cold butter, and heavy cream for tender, flaky biscuits without added sugar. The recipe creates rich, layered biscuits by cutting cold butter into flour, adding cream to form dough, then folding multiple times before cutting and baking. The technique uses lamination-style folding to create layers without traditional biscuit-making complexity.
The result delivers buttery, flaky biscuits with minimal ingredients in about 25 minutes.
Why You’ll Love This Recipe
Only 3 Ingredients – Simplest biscuit recipe with minimal components.
No Added Sugar – Savory biscuits suitable for various dietary needs.
Flaky Layers – Folding technique creates “billion dollar” texture.
Quick 25-Minute Timeline – Fast preparation for fresh-baked biscuits.
Versatile Base – Works for breakfast, dinner sides, or sandwiches.
Diabetic-Friendly Options – Can modify with almond flour and Greek yogurt.
Ingredients You’ll Need
For the Biscuits:
- 2 cups self-rising flour (or whole wheat/low-carb almond flour for diabetic-friendly version) – provides structure
- 1 cup cold heavy cream (or unsweetened Greek yogurt for fewer carbs) – adds moisture and richness
- 1/2 cup cold unsalted butter, cut into cubes – creates flaky layers
Step-by-Step Instructions
Preheat Oven
Set oven to 450°F (230°C). Line baking sheet with parchment paper.
Prepare Dough
In large bowl, combine self-rising flour and cold butter. Cut butter into flour using pastry cutter or fork until mixture looks crumbly (like small peas). Add heavy cream (or yogurt) slowly, mixing just until dough comes together. Do not overmix.
Shape Biscuits
Turn dough onto lightly floured surface. Gently fold dough over itself 5-6 times to create layers (this gives flaky texture). Roll out to about 3/4 inch thick and cut into rounds or squares using biscuit cutter or knife.
Bake
Place biscuits on prepared sheet, close together for softer sides or spaced apart for crispier edges. Bake 12-15 minutes until golden brown on top.
Finish
Brush tops with little melted butter right after baking for rich, buttery finish.
Recipe Notes & Tips
Cold Ingredients Essential – Cold butter and cream create steam pockets for flakiness.
Don’t Overmix – Minimal mixing keeps biscuits tender rather than tough.
Folding Technique – Multiple folds create layered, flaky texture.
Self-Rising Flour – Contains leavening; don’t substitute regular flour without adding baking powder and salt.
Diabetic Modifications – Use almond flour and Greek yogurt for lower carb version.
Nutritional Information
- Prep Time: ~10 minutes
- Cook Time: ~15 minutes
- Total Time: ~25 minutes
- Yield: 8-10 biscuits (estimated)
- Calories per biscuit: Not provided (estimated 200-250 kcal with traditional ingredients)
Perfect Pairings
Breakfast Options – Serve with eggs, sausage gravy, or jam.
Dinner Sides – Pair with soups, stews, or fried chicken.
Sandwich Base – Use for breakfast sandwiches or sliders.
Sweet Topping – Add honey or preserves for breakfast treat.
Ideal Occasions
Weekday Breakfasts – Quick enough for morning routine.
Sunday Dinners – Classic side for family meals.
Holiday Meals – Traditional biscuit for Thanksgiving or Christmas.
Comfort Food Cravings – Fresh-baked bread satisfaction in minutes.
Storage & Serving Tips
Best Fresh – Optimal texture when served warm from oven.
Leftover Storage – Store in airtight container at room temperature 2 days.
Reheating Method – Warm in 350°F oven 5 minutes to restore texture.
Freezing Option – Freeze unbaked cut biscuits; bake from frozen adding 3-5 minutes.
Creative Variations to Try
Cheddar Biscuits – Add 1/2 cup shredded cheddar cheese to dough.
Herb Biscuits – Mix in fresh herbs like rosemary or chives.
Garlic Butter Finish – Brush with garlic butter instead of plain butter.
Whole Wheat Version – Use whole wheat self-rising flour for more fiber.
Troubleshooting Common Issues
Flat Biscuits – Ensure self-rising flour is fresh and butter stays cold.
Tough Texture – Don’t overmix dough; handle gently.
Not Flaky – Keep butter cold and use proper folding technique.
Spreading During Baking – Chill shaped biscuits 10 minutes before baking if dough seems warm.
Why This Recipe Works
These biscuits succeed because cold butter creates steam pockets during baking, resulting in flaky layers. The self-rising flour provides proper leavening without additional ingredients while the heavy cream adds richness and moisture. The folding technique mimics lamination, creating visible layers similar to puff pastry. The high oven temperature (450°F) quickly sets structure and creates golden exterior.
At estimated 200-250 calories per biscuit with traditional ingredients, these represent moderate bread portion.
Final Thoughts
This recipe creates classic Southern-style biscuits using minimal ingredients and straightforward technique. The 25-minute timeline makes fresh-baked biscuits accessible for regular meals while the no-sugar formula keeps them versatile for savory applications. At an estimated 200-250 calories per biscuit using traditional ingredients (butter and heavy cream), these represent moderate indulgence. For the diabetic-friendly version using almond flour and Greek yogurt, calories reduce to approximately 150-180 per biscuit with significantly lower carbohydrates, making them suitable for low-carb and diabetic diets.
