Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 0g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
