If you’ve ever dreamed of the perfect biscuit that’s tender, flaky, and packed with rich flavor, this Butter Buttermilk Biscuits Recipe is the answer to your cravings. These biscuits are a beautiful harmony of cold butter and tangy buttermilk that comes together to create layers of golden goodness. Whether you’re starting your morning with a warm biscuit or serving them alongside dinner, these are guaranteed to steal the show and quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
These simple, everyday ingredients are the foundation of this Butter Buttermilk Biscuits Recipe, each playing a vital role in crafting biscuits with the ideal texture, flavor, and warmth.
- 2 cups all-purpose flour: The backbone of our dough, flour provides the structure that holds everything together.
- 1 tablespoon baking powder: This is the magic leavening that makes the biscuits rise with a beautiful fluffy texture.
- 1 teaspoon salt: A small amount of salt brings out the buttery richness and balances flavor perfectly.
- 1/2 cup unsalted butter, cold and cut into small pieces: Cold butter creates those delightful flaky layers that make biscuits irresistible.
- 3/4 cup buttermilk: Tangy and moist, buttermilk reacts with baking powder and adds a tender crumb with just the right hint of zest.
How to Make Butter Buttermilk Biscuits Recipe
Step 1: Prepare Your Workspace
Start by preheating your oven to 450°F (230°C) and lining a baking sheet with parchment paper. Having everything prepped will ensure you move smoothly through each step without slowing down.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This combines your leavening perfectly with the flour and ensures even distribution throughout the dough.
Step 3: Incorporate the Butter
Add your cold, cubed butter to the dry mix. Use a pastry cutter or your fingers to cut the butter into the flour until you see little pea-sized bits of butter among coarse crumbs. These pieces will steam during baking, creating flaky layers you want in your biscuits.
Step 4: Add the Buttermilk
Make a well in the center of your flour-butter mix and pour in the buttermilk. Using a fork or wooden spoon, gently stir until the dough is just combined — it should be shaggy and barely sticky. Overmixing will toughen your biscuits, so take it easy!
Step 5: Layer and Fold the Dough
Turn the dough onto a lightly floured surface and pat it gently into a 1/2-inch thick rectangle. Fold the dough in half, pat it down again, and repeat this folding and patting 2-3 more times. These folds build the layers that give your biscuits that delightful flakiness everyone loves.
Step 6: Cut Out Biscuits
Use a floured biscuit cutter or a sharp knife to cut the dough into rounds or squares. Arrange the biscuits on your prepared baking sheet, spacing them about one inch apart to allow room for rising and browning evenly.
Step 7: Bake Until Golden
Pop your tray into the oven and bake for 10-12 minutes or until the biscuits turn a gorgeous golden brown on top. The smell at this point is seriously irresistible, so get your favorite jam or butter ready for serving.
Step 8: Cool and Enjoy
Remove your biscuits from the oven and let them cool briefly on a wire rack to set before serving warm. This extra step helps the biscuits maintain their fluffiness and makes them perfect to bite into.
How to Serve Butter Buttermilk Biscuits Recipe
Garnishes
Butter Buttermilk Biscuits are wonderful simply spread with a pat of butter that melts into all the flaky crevices. For a touch of sweetness, add homemade jam, honey, or even a dollop of clotted cream. Fresh herbs like chives or thyme can also bring a fresh twist if you’re feeling adventurous.
Side Dishes
These biscuits shine alongside classic Southern dishes such as fried chicken, creamy gravy, or a hearty bowl of chili. They also pair beautifully with scrambled eggs or smoked salmon for a breakfast that feels special but is easy to whip together.
Creative Ways to Present
Try using your biscuits as the base for mini sandwiches, stacking them with ham, cheese, or even a fried egg. You can also slice them in half and use them as sliders for breakfast sausage and maple syrup for a fun twist on brunch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any biscuits left (which is rare!), store them in an airtight container at room temperature for up to two days to keep them soft and fresh. Avoid the fridge, as it can dry them out.
Freezing
To enjoy these Butter Buttermilk Biscuits Recipe treats later, freeze the unbaked cut biscuits on a baking sheet. Once frozen solid, transfer them to a freezer bag for up to 2 months. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
Reheat leftovers in a hot oven (about 350°F/175°C) for 5-7 minutes to return their warmth and crisp edges. Avoid microwaving, which can make them chewy or soggy rather than delightfully flaky.
FAQs
Can I use frozen butter for this Butter Buttermilk Biscuits Recipe?
Yes! Frozen butter works just as well as cold butter. Just cut it into small pieces quickly before mixing to maintain those flaky layers in your biscuits.
What if I don’t have buttermilk?
If you’re out of buttermilk, you can create a perfect substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using in the recipe.
How can I make my biscuits more flaky?
The key to flakiness is keeping your butter cold and doing the folding and patting steps just as described. Avoid overworking the dough, and you’ll get beautiful layers every time.
Can I make these biscuits gluten-free?
While this recipe depends on all-purpose flour for structure, you can experiment with gluten-free blends designed for baking, but the texture will change. Using a blend formulated for biscuits generally yields better results.
How many biscuits does this recipe make?
This Butter Buttermilk Biscuits Recipe typically makes about 8 medium-sized biscuits, perfect for sharing with family or friends.
Final Thoughts
This Butter Buttermilk Biscuits Recipe is more than just a side dish; it’s a warm hug in biscuit form, ready to elevate any meal you share. With simple ingredients and straightforward steps, you’re set to create something truly special that feels homemade yet outstanding. Trust me, once you make these, they’ll quickly become your go-to comfort food and a favorite to pass on.
Print
Butter Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These classic Butter Buttermilk Biscuits are flaky, tender, and buttery, perfect for breakfast or as a side to any meal. Made with simple ingredients and a straightforward technique, they come together quickly and bake to golden perfection with layers of light, fluffy crumb inside.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions
- Preheat the oven. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and flavoring.
- Cut in the butter. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter visible. This helps create flaky layers.
- Add buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir the buttermilk into the flour mixture using a fork or wooden spoon until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Shape the dough. Turn the shaggy dough onto a lightly floured surface. Gently pat it into a rectangle about 1/2-inch thick. Fold the dough in half and pat it down again to 1/2-inch thickness. Repeat folding and patting 2-3 more times to build layers.
- Cut out biscuits. Use a floured biscuit cutter or sharp knife to cut out biscuits from the dough. Place them on the prepared baking sheet about 1 inch apart to allow for spreading.
- Bake the biscuits. Bake in the preheated oven for 10-12 minutes or until the tops are golden brown and the biscuits have risen.
- Cool and serve. Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving warm for best texture and flavor.
Notes
- Use cold butter to ensure flaky layers in the biscuits.
- Do not overmix the dough; a shaggy, sticky consistency is ideal.
- The folding technique creates laminated layers for a tender crumb.
- If you don’t have buttermilk, you can substitute with milk plus 1 teaspoon of lemon juice or vinegar per 3/4 cup milk.
- Bake biscuits immediately after cutting for best rise; if baking sheet sits too long, biscuits might spread more.
