Recipe

Rustic Biscuits (Decadent and Indulgent)

Tall, craggy, butter-rich biscuits with crisp edges and a tender, steamy center. No fancy shaping, just real-deal comfort that begs for honey, jam, or sausage gravy.

By Matt Campbell

•

4.9

A basket of golden rustic biscuits with flaky layers and a pat of melting butter on top, photographed on a wooden table in natural window light

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Some biscuits are polite. These are not. These are rustic, decadent, and slightly chaotic in the best way, with craggy tops that turn deep golden, crisp edges that shatter when you tear them open, and an inside that stays soft and steamy.

We are going for the kind of biscuit that tastes like you put in way more effort than you did. The trick is a cold butter situation, a gentle hand, and a hot oven. You do not need a biscuit cutter or perfect circles. In fact, the rougher the shape, the better the texture. More corners equals more crispy bits, and that is just math.

Why It Works

Ultra buttery flavor without greasiness: Cold butter stays in pieces, then melts in the oven and creates flaky pockets.
Tall rise and tender crumb: Baking powder plus a little baking soda gives lift, while buttermilk keeps everything plush.
Crisp edges, cozy center: A hot oven sets the outside fast, so the inside stays soft and layered.
Rustic shaping means less handling, which means less gluten development, which means more tenderness.

Pairs Well With

Storage Tips

Keep Them Fresh

Room temp: Store completely cooled biscuits in an airtight container up to 2 days. Add a paper towel under and over them to absorb excess moisture.
Fridge: Not my favorite because it can dry them out, but it works for up to 5 days. Rewarm before serving.
Freezer: Freeze baked biscuits in a freezer bag up to 3 months. Thaw at room temp or reheat from frozen.

Reheating

Oven: 350°F for 8 to 12 minutes (from room temp) or 12 to 16 minutes (from frozen). If they are browning too fast, tent loosely with foil. If they look dry, brush lightly with melted butter.
Air fryer: 320°F for 3 to 5 minutes. Keep an eye on them, they brown fast.
Microwave: 10 to 20 seconds works in a pinch, but the oven brings back the edges.

Common Questions

How should I measure the flour?

Best option: use a scale. For this recipe, you want about 300 g all-purpose flour. No scale? Use the spoon and level method: fluff the flour, spoon it into the measuring cup, then level it off. If you scoop straight from the bag, you can pack in extra flour and end up with dry, dense biscuits.

Can I make these without buttermilk?

Yes. Add 1 tablespoon lemon juice or white vinegar to a measuring cup, then add milk until it reaches 1 cup total. Let it sit for 5 minutes. The flavor will be slightly different, but still delicious.

Why does the butter have to be cold?

Cold butter stays in little pieces. In the oven, those pieces melt and give off steam, and the melted fat creates separation, which is how you get flaky layers instead of a cakey crumb.

Can I use salted butter?

Absolutely. Salt levels vary by brand, so start by reducing the added salt to 1/2 to 3/4 teaspoon. If you love a saltier biscuit, bump it up next time.

How do I get taller biscuits?

Use cold ingredients, handle the dough gently, and when you fold it, stack layers instead of kneading. Cutting squares (not circles) also helps because you are not re-rolling scraps.

Can I make the dough ahead?

Yes. Shape the biscuits, freeze them on a sheet pan until solid, then store in a bag. Bake from frozen, adding about 3 to 5 minutes, and go by color: you want tall biscuits with deeply golden tops and set sides.

Why are my biscuits dense?

Usually one of three things: too much flour (measure carefully), butter that warmed up and blended in, or overmixing. Stop stirring as soon as the dough turns shaggy, then fold gently.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Box grater (or pastry cutter)
Measuring cups and spoons (and a kitchen scale if you have one)
Bench scraper or sturdy spatula (helpful for folding)
Baking sheet
Parchment paper
Pastry brush (optional, for butter wash)

I love culinary school level precision, but biscuits are where I let myself cook like a real person at 6:12 p.m. with a hungry crowd and exactly zero patience for perfection. The first time I made “rustic” biscuits on purpose, it was honestly because I did not feel like washing a biscuit cutter. I cut the dough into squares, shoved them close together on the pan, and pulled out these tall, craggy little monsters with browned edges and soft middles.

Now it is my default. They look homemade because they are, and they taste like you took a detour through butter heaven. If one biscuit comes out a little lopsided, congratulations. That one is yours.

Rustic Biscuits (Decadent and Indulgent)

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 biscuits

Ingredients

2 1/2 cups (300 g) all-purpose flour (plus more for dusting)
1 tablespoon baking powder (aluminum-free if possible)
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon granulated sugar (optional, but helps browning)
1/2 cup very cold unsalted butter, grated or cut into small cubes
1 cup cold buttermilk (plus 1 to 2 tablespoons more if needed)
2 tablespoons cold heavy cream or buttermilk (for brushing tops)
1 tablespoon melted butter (for finishing, optional but highly encouraged)

Optional flavor boosts: 1/2 teaspoon garlic powder, 1/2 cup shredded sharp cheddar, 1 tablespoon chopped chives, or a pinch of flaky salt on top.

Instructions

Heat the oven. Preheat to 450°F. If you want extra crisp bottoms, slide a bare baking sheet into the oven while it heats. Do not add parchment yet; 450°F is the upper limit for many brands.
Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add cold butter. Toss the cold grated butter into the flour mixture. Use your fingers to quickly separate any clumps and coat the butter in flour. You want visible butter bits throughout.
Pour in buttermilk. Make a well in the center and add the cold buttermilk. Stir with a fork until a shaggy dough forms. If it looks dry with floury pockets, add 1 to 2 tablespoons more buttermilk. The dough should look messy but hold together when squeezed.
Fold for layers, not for stress. Turn dough onto a lightly floured counter. Pat into a rough rectangle about 3/4-inch thick. Fold it in half (like closing a book), rotate, then pat back down. Repeat 3 times. Keep it gentle. No kneading.
Cut rustic biscuits. Pat dough to about 1-inch thick. Cut into 8 squares with a bench scraper or knife. For taller sides, place biscuits close together so they “help” each other rise.
Hot pan, safely. Carefully remove the hot baking sheet from the oven and set it on a heat-safe surface. Add parchment paper now (it may curl for a second, that is normal), then arrange the biscuits on top.
Brush and bake. Brush tops lightly with cold cream or buttermilk. Cold is totally fine here, it keeps the dough cold and the butter chunky. Bake 14 to 16 minutes, until tall and deeply golden on top.
Finish like you mean it. Brush with melted butter right out of the oven. Cool 5 minutes, then serve warm.

Quick visual cue: If you can smell butter and the tops look like toasted golden peaks, you are there.

Nutrition information is estimated.

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