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
Scale
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.
