If you’re craving a truly comforting, flaky, and buttery treat, this Butter Buttermilk Biscuits Recipe will become your new go-to. These biscuits have that perfect balance of a tender crumb with a golden, slightly crisp exterior, thanks to the magic combination of cold butter and tangy buttermilk. Whether you enjoy them fresh from the oven slathered with jam, or alongside a hearty breakfast, this recipe promises to deliver biscuits that are irresistibly flaky and full of flavor every single time.
Ingredients You’ll Need
The beauty of this butter buttermilk biscuits recipe lies in its simplicity. Each ingredient plays a pivotal role—from the flour creating structure, the cold butter lending flakiness, to the tangy buttermilk adding a slight acidity that elevates flavor and tenderness. Having quality basics on hand means your biscuits will be nothing short of spectacular.
- All-purpose flour: The essential base providing the perfect texture and chewiness for these biscuits.
- Baking powder: The leavening agent that helps your biscuits rise tall and fluffy.
- Salt: A pinch balances flavors and enhances the buttery richness throughout.
- Unsalted butter, cold and cubed: The heart of flakiness—cold butter creates delightful layers that melt into buttery pockets.
- Buttermilk: Adds moisture with a tangy punch that tenderizes the dough and enriches the flavor.
How to Make Butter Buttermilk Biscuits Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to a hot 450°F (230°C). This high temperature helps create that beautiful, golden crust. Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt, which helps your biscuits rise consistently and have balanced flavor.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs dotted with pea-sized butter pieces. These chunks of butter are the secret to those flaky layers when baked.
Step 4: Add the Buttermilk
Make a well in the center of your flour-butter mixture and pour in the buttermilk. Gently stir with a fork or wooden spoon until the dough just comes together. It should look shaggy and slightly sticky—avoid overmixing to prevent tough biscuits.
Step 5: Fold and Layer Your Dough
Turn the dough onto a lightly floured surface and gently pat it into a rectangle about half an inch thick. Fold the dough in half, then pat it down again. Repeat this folding and patting two to three more times to build those beautiful layers that give you flaky biscuits.
Step 6: Cut and Bake
Use a floured biscuit cutter or sharp knife to cut out your biscuits. Space them roughly an inch apart on your lined baking sheet so they can rise without sticking together. Bake for 10 to 12 minutes or until the tops are beautifully golden brown.
Step 7: Cool and Serve Warm
Once out of the oven, transfer the biscuits to a wire rack and let them cool for a few minutes. This step helps them set just enough to hold their shape but keeps them wonderfully warm and fluffy, perfect for serving immediately.
How to Serve Butter Buttermilk Biscuits Recipe
Garnishes
Butter Buttermilk Biscuits are already delicious on their own, but topping them with a pat of softened butter or a drizzle of honey elevates each bite. Fresh herbs like chives or a sprinkle of grated cheese can add a savory twist that’s hard to resist.
Side Dishes
These biscuits pair marvelously with classic southern dishes like creamy gravy, crispy bacon, or scrambled eggs for breakfast. They also complement soups and stews perfectly, soaking up rich sauces and adding a comforting bite to your meal.
Creative Ways to Present
Try splitting a warm biscuit and layering it with fried chicken or smoked ham for a scrumptious sandwich. You can also create mini biscuit sliders with cheddar cheese and pickles for a fun appetizer that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover biscuits, wrap them tightly in aluminum foil or place them in an airtight container at room temperature. They’ll remain tender for 1 to 2 days, perfect for a quick snack or to accompany your next meal.
Freezing
Butter Buttermilk Biscuits freeze beautifully! Wrap individual biscuits in plastic wrap and place them in a freezer bag. They’ll last for up to 3 months. When ready to enjoy, thaw them overnight in the fridge for best texture.
Reheating
Reheat biscuits in a 350°F (175°C) oven for 5 to 10 minutes to regain that freshly baked warmth and flakiness. Avoid microwaving as it can make them chewy instead of tender and flaky.
FAQs
What makes these biscuits flaky?
The secret to flaky biscuits is using cold butter cut into the dry ingredients and folding the dough multiple times. This technique creates layers that puff up during baking, giving a tender, flaky texture.
Can I substitute buttermilk?
You can create a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. However, using real buttermilk yields the best flavor and tenderness.
Should I chill the dough before baking?
For this recipe, chilling the dough isn’t necessary because the dough is handled gently and baked immediately, which preserves the cold butter chunks needed for flaky layers.
Can I make these biscuits gluten-free?
Yes, you can use a gluten-free all-purpose flour blend that includes xanthan gum. The texture might differ slightly, but the biscuits will still be delicious.
Why are my biscuits dense?
Dense biscuits often result from overmixing the dough or using melted butter instead of cold butter. Be gentle when combining ingredients and keep your butter cold for the best rise and flakiness.
Final Thoughts
This Butter Buttermilk Biscuits Recipe is a wonderful way to bring a warm, homemade touch to any meal. Once you master these buttery, tender biscuits, they’ll quickly become a beloved staple in your kitchen. I can’t wait for you to try them and share the joy of fresh, flaky biscuits with your friends and family!
Print
Butter Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Description
Fluffy and buttery buttermilk biscuits made with cold butter and tangy buttermilk. These classic Southern-style biscuits are tender, flaky, and perfect for breakfast or as a side to your favorite meal.
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 Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible.
- Add Buttermilk: Create a well in the center of the flour mixture and pour in the buttermilk. Gently stir with a fork or wooden spoon just until the dough comes together, being careful not to overmix to keep the dough tender and flaky.
- Form Dough: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick.
- Fold for Layers: Fold the dough in half and pat it down again to 1/2-inch thickness. Repeat the folding and patting 2-3 more times to build flaky layers in the biscuits.
- Cut Biscuits: Use a floured biscuit cutter or sharp knife to cut out rounds or squares. Place the biscuits about 1 inch apart on the prepared baking sheet.
- Bake: Bake the biscuits in the preheated oven for 10-12 minutes or until golden brown on top and cooked through.
- Cool and Serve: Remove the biscuits from the oven and let them cool on a wire rack for a few minutes. Serve warm for best flavor and texture.
Notes
- Ensure the butter is very cold to achieve flaky layers.
- Do not overmix the dough to avoid tough biscuits.
- Folding the dough helps create light, flaky layers typical of classic biscuits.
- Serve biscuits warm with butter, honey, or your favorite jam.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice if needed.
