Butter Buttermilk Biscuits Recipe

Introduction

Butter Buttermilk Biscuits are a classic Southern favorite—fluffy, tender, and full of rich buttery flavor. They come together quickly and make the perfect side for breakfast, lunch, or dinner. Enjoy them warm with your favorite jam or gravy.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup unsalted butter, cold and cut into small pieces
• ¾ cup buttermilk

Instructions

1. Step 1: Preheat your oven to 450°F (230°C). In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Step 2: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse sand.
3. Step 3: Make a well in the center of the mixture and pour in the buttermilk. Stir gently just until the dough comes together.
4. Step 4: Turn the dough onto a lightly floured surface and knead it gently a few times. Pat the dough into a 1-inch thick rectangle.
5. Step 5: Use a 2-inch biscuit cutter to cut out biscuits. Place them on a baking sheet. Gather scraps, pat out again, and cut more biscuits.
6. Step 6: Bake for 12-15 minutes or until golden brown. Serve warm and enjoy.

Tips & Variations

• Use cold butter and buttermilk straight from the fridge for the flakiest biscuits.
• For extra flaky layers, fold the dough over itself once before cutting the biscuits.
• Substitute half the all-purpose flour with whole wheat flour for a heartier biscuit.
• Add shredded cheddar or herbs like chives for savory variations.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in the oven at 350°F (175°C) for 10 minutes or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk won’t provide the same tangy flavor or tender texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and letting it sit for 5 minutes before using.

How do I keep biscuits soft the next day?

Store biscuits in an airtight container or wrapped in foil to retain moisture. Reheat wrapped in foil in a 350°F oven for about 10 minutes, or microwave them covered with a damp paper towel for 20-30 seconds.

Butter Buttermilk Biscuits Recipe

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These classic Butter Buttermilk Biscuits are tender, flaky, and buttery, perfect to serve warm alongside any meal. Made with simple ingredients like all-purpose flour, baking powder, and cold butter, they come together quickly and bake up golden and delicious, ideal for breakfast, brunch, or a comforting side.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, cold and cut into small pieces
• ¾ cup buttermilk

Instructions

1. Preheat the Oven: Preheat your oven to 450°F (230°C) to ensure it is hot enough to quickly bake the biscuits, producing a golden crust and fluffy interior.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined, which helps distribute the leavening for even rise.
3. Cut in the Butter: Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse sand with pea-sized butter bits, which will create flakiness.
4. Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently and just until the dough begins to come together; do not overmix to keep the biscuits tender.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together without toughening, aiming for a soft, slightly sticky dough.
6. Shape the Biscuits: Pat the dough out evenly into a 1-inch thick rectangle. Using a 2-inch biscuit cutter, cut out biscuits and place them on a baking sheet, close but not touching. Gather the remaining dough scraps, gently pat them together again, and cut more biscuits until all dough is used.
7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the biscuits are golden brown and cooked through.
8. Serve Warm: Remove the biscuits from the oven and serve them warm for the best flavor and texture. Enjoy them plain or with butter, jam, or honey.

Notes

• Use cold butter for flakier biscuits, cutting it in quickly to avoid melting.
• Do not overwork the dough to keep the biscuits tender and light.
• You can substitute buttermilk with milk mixed with a teaspoon of vinegar or lemon juice if necessary.
• For softer biscuit tops, brush them with melted butter right after baking.
• Biscuits are best enjoyed fresh but can be frozen before baking and baked straight from the freezer with a few extra minutes added to the baking time.

Keywords: butter biscuits, buttermilk biscuits, classic biscuits, flaky biscuits, quick biscuit recipe, homemade biscuits