If there’s one thing that warms the soul and fills the kitchen with irresistible aromas, it’s a batch of fluffy, golden biscuits fresh from the oven. This Butter Buttermilk Biscuits Recipe is a classic Southern favorite that combines the richness of butter with the tangy tenderness of buttermilk, creating a perfect balance of flavor and texture. Whether you’re serving them for breakfast, alongside a hearty meal, or as a cozy snack, these biscuits are guaranteed to become your go-to comfort food.
Ingredients You’ll Need
Sometimes simplicity is the secret to something truly special. Each ingredient in this Butter Buttermilk Biscuits Recipe plays a crucial role in making the biscuits light, flaky, and full of flavor.
- 2 cups all-purpose flour: The foundation of the biscuits, giving structure while allowing tenderness when handled properly.
- 1 tablespoon baking powder: Your rising agent to ensure that every biscuit is tall and fluffy.
- 1 teaspoon salt: Enhances all the other flavors and balances richness beautifully.
- 1/2 cup unsalted butter, cold and cut into small pieces: This is where the magic happens—cold butter creates those flaky layers you dream about.
- 3/4 cup buttermilk: Adds moisture and a lovely tang that brightens up the dough and keeps it tender.
How to Make Butter Buttermilk Biscuits Recipe
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 450°F (230°C), and line a baking sheet with parchment paper. This high heat is essential for biscuits to rise quickly and develop that lovely golden crust.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening and seasoning are evenly distributed for that perfect rise and flavor.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until you see coarse crumbs dotted with pea-sized chunks. These buttery pockets will melt during baking and create layers and flakiness.
Step 4: Add the Buttermilk
Make a well in the center and pour in the buttermilk. Using a fork or wooden spoon, gently mix just until the dough starts to come together—don’t overwork it, or the biscuits will be tough.
Step 5: Shape and Layer the Dough
Turn the dough onto a floured surface and pat it into a 1/2-inch thick rectangle. Fold this rectangle in half, pat it down again, and repeat 2 to 3 times. These folds build those signature flaky layers that make these biscuits irresistible.
Step 6: Cut and Arrange the Biscuits
Use a floured biscuit cutter or a sharp knife to cut out your biscuits. Place them a little apart on the prepared baking sheet so they can puff up beautifully.
Step 7: Bake Until Golden
Pop the tray into your preheated oven for 10 to 12 minutes, or until the biscuits rise and turn a warm golden brown. The smell alone will convince you to sneak one right away.
Step 8: Cool Slightly and Serve
Allow the biscuits to cool briefly on a wire rack—just enough so they’re warm but not too hot to enjoy. Freshly baked biscuits are best eaten warm to savor their perfect texture.
How to Serve Butter Buttermilk Biscuits Recipe
Garnishes
A simple pat of butter melting on top of these biscuits is divine. For a bit of extra flair, try honey, jam, or even a sprinkle of flaky sea salt. Each adds a delightful contrast that elevates the buttery richness.
Side Dishes
Butter Buttermilk Biscuits shine alongside breakfast staples like scrambled eggs and bacon, or for dinner, pair them with fried chicken and creamy gravy. Their sturdy yet tender bite makes them perfect for sopping up any sauce or stew.
Creative Ways to Present
Try splitting the biscuits and stuffing them with crispy fried chicken or your favorite sandwich fillings. You can even transform them into miniature sliders or dollop with clotted cream and fresh berries for an elegant brunch twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover biscuits in an airtight container at room temperature for up to two days. This keeps them soft and tasty without drying out.
Freezing
You can freeze unbaked biscuits by cutting them out and placing them on a baking sheet to freeze individually. Transfer them to a freezer bag, and bake straight from frozen, adding a few minutes to the baking time.
Reheating
To bring biscuits back to life, warm them in a 350°F oven for 5 to 7 minutes or pop them in the microwave wrapped in a damp paper towel for about 20 seconds. They’ll taste almost as fresh as the day they were baked.
FAQs
Can I substitute regular milk for buttermilk in this Butter Buttermilk Biscuits Recipe?
While regular milk can work in a pinch, buttermilk’s acidity reacts with the baking powder to create those tender, fluffy biscuits, so for best results, stick with buttermilk.
Why is cold butter critical for this recipe?
Cold butter creates steam as it melts in the oven, which forms flaky layers. Using room temperature butter can result in denser biscuits without that signature flakiness.
Can I make these biscuits vegan or dairy-free?
Yes! You can swap the butter for a plant-based alternative and use a dairy-free buttermilk substitute made by mixing plant milk and lemon juice or vinegar.
How do I get perfect biscuit layers every time?
Be gentle when mixing and folding the dough, avoid overworking it, and make sure to fold and pat the dough multiple times. This technique traps layers of butter and flour that puff up beautifully when baked.
Can I add herbs or cheese to this Butter Buttermilk Biscuits Recipe?
Absolutely! Fresh herbs like chives or rosemary and finely grated cheese add wonderful flavor dimensions. Just gently fold them in with the dry ingredients before adding the buttermilk.
Final Thoughts
This Butter Buttermilk Biscuits Recipe is more than just a side dish—it’s a warm hug on your plate that brings people together. Every step is a joy, and the payoff is those buttery, flaky biscuits that everyone will ask you to make again and again. Start baking today and watch your kitchen fill with happiness.
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Butter Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Fluffy and buttery buttermilk biscuits with a golden crust, perfect for breakfast or as a side for any meal. These biscuits are layered for a tender, flaky texture and made from simple pantry staples.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the buttermilk.
- Form Dough: 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 dough slightly shaggy and sticky.
- Shape Dough: Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch thick rectangle.
- Layer Dough: Fold the dough in half and pat down again to 1/2-inch thickness. Repeat folding and patting 2-3 more times to create flaky layers.
- Cut Biscuits: Use a floured biscuit cutter or sharp knife to cut out biscuits. Place them about 1 inch apart on the prepared baking sheet.
- Bake: Bake the biscuits in the preheated oven for 10-12 minutes until golden brown on top.
- Cool and Serve: Remove from the oven and cool on a wire rack for a few minutes before serving warm.
Notes
- Do not overmix the dough as it can make the biscuits tough.
- Keep the butter cold to ensure flaky layers.
- For extra flavor, brush the tops with melted butter after baking.
- Biscuits are best served fresh but can be reheated in the oven.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar as a homemade buttermilk alternative.
