Floofy Butter Puck Biscuits

Full disclosure: When it comes to the many talents I boast about, baking is definitely not in my top 10. The ratio of culinary win vs. failure is significantly weighted towards the latter whenever a cup of flour and a whisk is involved. But alas, despite the odds, I managed to craft some respectable biscuits in the wee hours of this morning!


  • 3c Flour
  • 1.5T Baking Powder
  • 3T Sugar
  • 1/2T Salt
  • 3/4c Butter
  • 1.5c Whole Milk
  • 1 large egg
  • 1T Apple Cider Vinegar

Random Tools:

  • Mixing Bowl
  • Greased Pan
  • Large fork or Pastry Blender/Cutter
  • Cheese Grater
  • Measuring Implements
  • Cooling rack


  • Take all the dry stuff and mix it up proper.
  • Place mixing bowl full of dry ingredients, stick of butter, fork/pastry cutter, cheese grater, and your greased pan in the freezer for at least 20 minutes.
  • Grate frozen butter into dry mix gradually. I grated just enough to cover the dry mix, mashed it in with a fork, then repeated this process until all of the butter was happily hanging out in the powder bits. Butter should be pretty grainy, pea sized is best.
  • Throw butter/dry mixture back in the freezer (you don’t want the butter to soften).
  • Go ahead and start the oven preheating to 400F
  • Dust your kneading surface with flour.
  • Beat the ever loving oblivion out of the egg.
  • Add egg to milk, mix in Apple Cider Vinegar.
  • Fold the liquid into the dry/butter bowl until everything is just sticky enough to be annoying to the touch.
  • Knead on floured surface 8-10 times. Less is more.
  • Flatten/cut out biscuits and arrange on your frozen greased pan.
  • Bake at 400F for 20 minutes.
  • Butter the tops to make them look extra Butter Pucky.
  • Allow to cool on rack until they are no longer Fire Butter Pucks.

So, that’s it! The secret to floofy butter puck biscuits is simply in the way you ensure that the butter stays cold in the whole prep process. Have any other baking tips? Hit me up in the comments below!

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