These Billion Dollar Buttery Biscuits are the ultimate proof that simplicity can taste luxurious. With only three wholesome ingredients and absolutely no sugar, they’re soft, rich, and perfectly flaky — ideal for anyone looking for a diabetic-friendly, melt-in-your-mouth biscuit that pairs beautifully with breakfast or dinner.
Why You’ll Love This Recipe
You’ll fall in love with these biscuits for their golden, buttery layers and minimal ingredient list. They’re quick to make, ready in under 20 minutes, and free from added sugar — perfect for those watching their carb intake or seeking a wholesome comfort food. Whether enjoyed warm with a dab of butter or served alongside soups and stews, these biscuits deliver indulgence without the guilt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups self-rising flour (use whole wheat or almond flour for a low-carb, diabetic-friendly version)
½ cup cold unsalted butter, cut into cubes
1 cup cold heavy cream (or unsweetened Greek yogurt for fewer carbs)
Directions
Preheat the oven: Set the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Prepare the dough: In a large mixing bowl, combine the self-rising flour and cold butter. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the cream: Gradually pour in the heavy cream (or yogurt), mixing gently until the dough just comes together. Avoid overmixing to maintain a tender texture.
Shape the biscuits: Transfer the dough to a lightly floured surface. Fold it over itself 5–6 times to create layers, then roll it out to about ¾ inch thick. Cut into rounds or squares using a biscuit cutter or sharp knife.
Bake: Arrange the biscuits on the prepared baking sheet. Place them close together for softer sides or spaced apart for crispier edges. Bake for 12–15 minutes, or until golden brown.
Finish: Remove from the oven and brush the tops with melted butter for a glossy, rich finish. Serve warm.
Servings and timing
This recipe makes about 10 biscuits. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Cheese biscuits: Add ½ cup shredded cheddar or mozzarella to the flour mixture before adding cream.
Herb biscuits: Mix in 1 tablespoon of chopped chives, rosemary, or parsley for a fragrant twist.
Garlic version: Add ½ teaspoon garlic powder to the dough for a savory flavor.
Greek yogurt swap: For a tangier, lighter texture, substitute heavy cream with Greek yogurt.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes or microwave for 15–20 seconds until heated through. These biscuits can also be frozen for up to 2 months — just thaw and reheat before serving.
FAQs
How can I make these biscuits more diabetic-friendly?
Use almond flour instead of self-rising flour and unsweetened Greek yogurt in place of heavy cream to reduce carbs.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly and refrigerate until ready to bake.
Can I freeze the dough before baking?
Absolutely. Cut the biscuits, place them on a tray to freeze, then store them in a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
Why do my biscuits turn out dense?
Overmixing the dough or using warm butter can make biscuits tough. Always use cold butter and handle the dough gently.
Can I use plant-based butter?
Yes, you can use unsalted vegan butter for a dairy-free version. The texture will remain flaky and delicious.
What can I serve with these biscuits?
They’re great with sugar-free jam, soups, stews, or even scrambled eggs.
How do I make them fluffier?
Use cold ingredients and fold the dough gently — this helps create layers that puff up beautifully in the oven.
Can I bake them in an air fryer?
Yes, cook them at 375°F (190°C) for about 10–12 minutes until golden brown.
Are these biscuits sweet?
No, they contain no sugar — perfect for diabetic or low-sugar diets.
Can I make them gluten-free?
Yes, substitute with a gluten-free self-rising flour blend for a similar texture and rise.
Conclusion
These Billion Dollar Buttery Biscuits prove that a little simplicity goes a long way. With just three ingredients and no sugar, they offer a golden, flaky bite that’s both comforting and diabetic-friendly. Whether served warm from the oven or saved for later, they’re an easy, luxurious addition to any meal.
These Billion Dollar Buttery Biscuits are soft, flaky, and rich — made with just three simple, sugar-free ingredients. Ideal for diabetic-friendly diets and perfect for breakfast, dinner, or snacking.
Ingredients
2 cups self-rising flour (or almond flour for low-carb version)
½ cup cold unsalted butter, cubed
1 cup cold heavy cream (or unsweetened Greek yogurt)
Instructions
Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, combine self-rising flour and cubed cold butter. Use a pastry cutter or fork to cut butter into flour until mixture resembles coarse crumbs.
Slowly add heavy cream (or Greek yogurt), mixing gently just until the dough comes together. Do not overmix.
Turn dough onto a lightly floured surface and fold it over itself 5–6 times to create layers. Roll out to ¾ inch thick.
Cut into rounds or squares using a biscuit cutter or knife. Place biscuits on baking sheet, close together for soft sides or spaced apart for crisper edges.
Bake for 12–15 minutes until golden brown.
Optional: Brush tops with melted butter after baking for a glossy finish. Serve warm.
Notes
Keep butter and cream cold for the flakiest texture.
Use almond flour and Greek yogurt for a lower-carb, diabetic-friendly version.
Fold, don’t knead, to create flaky biscuit layers.
Freeze unbaked biscuits for later and bake directly from frozen.
