Butter Buttermilk Biscuits Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/butter-buttermilk-biscuits-recipe/
