There’s something extra special about flaky, buttery layer biscuits fresh from the oven—especially on Christmas morning. Whether they’re served alongside a holiday breakfast spread or standing in for dinner rolls at a family meal, these biscuits fit in anywhere. Soft on the inside with irresistible flaky layers, they’re the kind of recipe you’ll find yourself making long after the holiday season ends.
The secret to truly unforgettable biscuits is the butter, and that’s where Plugrá makes all the difference. Its higher butterfat content creates steam as the biscuits bake, giving you those beautiful, pull-apart layers and a rich flavor you can taste in every bite. When you start with high-quality ingredients, simple recipes shine. These flaky layer biscuits are proof that the right butter turns a good biscuit into an exceptional one.
The secret to creating those signature flaky layers starts with high-quality, ice-cold Plugrá butter. Cold butter melts as the biscuits bake, releasing steam that forms each light, tender layer. The folding method, similar to laminating dough, creates multiple delicate layers that pull apart beautifully once baked. Another tip: when cutting your biscuits, press straight down with your cutter and avoid twisting. Twisting seals the edges of the dough, which prevents the biscuits from rising to their full, flaky potential.
I topped these biscuits with fresh herbs to create simple, festive holiday designs. They’re so easy to make and perfect for any holiday table. I hope you’ll try the recipe below!
Happy Baking,
Sally
Holiday Biscuits
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 tablespoons baking powder
- 1.25 teaspoons kosher salt
- ¼ teaspoon baking soda
- 1.25 cups cold unsalted butter, cubed
- 1.25 cups very cold whole buttermilk
- 2 tablespoons melted unsalted butter, divided
- Fresh Thyme and Rosemary
- Red non-pareil candies
Instructions
- Prep the Plugra butter: Cut the cold Plugra butter into ½-inch cubes and place it in the freezer to chill.
- Mix dry ingredients: In a large bowl, whisk together the dry ingredients until fully combined. Create a well in the center.
- Add buttermilk: Pour the buttermilk into the well and stir until a shaggy dough forms.
- Roll and fold: turn the dough out onto a lightly floured surface and pat it into a rectangle.
- • Roll to a 1-inch thickness, then fold the dough in half.
- • Roll again to 1-inch thickness and repeat the fold one more time.
- Cut biscuits: Using a lightly floured 3-inch round cutter, cut out 12 biscuits, re-rolling scraps as needed. Tip: avoid twisting the cutter—this helps the biscuits rise.
- Freeze: Place the biscuits on a parchment-lined baking sheet and freeze for 20 minutes.
- Bake: while the biscuits freeze, preheat the oven to 425°F.
- Remove the biscuits from the freezer, brush the tops with melted butter, and add herbs for a festive touch.
- Bake for 15–20 minutes, or until golden brown.
- Finish & serve: Optional—press a small red nonpareil candy onto a few warm biscuits for a decorative “holiday wreath” effect. Serve immediately with Plugrá butter.