Stack of Buttermilk Biscuits on white background.
For A Perfectly Tender Biscuit, Butter Temperature Is Key
By Kuamel Stewart
If you're making homemade biscuits and want them to be super soft, tender, and a little less flaky, the secret is to always use room-temperature butter in your recipe.
If you mix cold butter into your flour when making the dough, those solid, chilled chunks create sheeted layers of dough in your finished biscuits.
Many biscuit recipes call for cold butter, as they're aiming for those sheeted layers, but with warmer butter, you'll get a softer, more even texture that resembles a cake.
Softened room-temperature butter distributes more evenly in your dough. Simply leave cold butter on your counter for 30 to 60 minutes to reach room temperature.
If you don't have an hour to spare, you can bring it up to room temperature in 30 minutes by slicing it into cubes to soften more quickly or microwaving it for 15 seconds.
Frozen butter needs to sit out for at least three to four hours to thaw completely or perhaps even overnight. So, plan accordingly when making your biscuits.