If you’ve ever craved a biscuit that’s the perfect combination of flaky, tender, and buttery, then this Butter Buttermilk Biscuits Recipe is an absolute must-try. These biscuits come together quickly with just a handful of simple ingredients, delivering that nostalgic warmth and flaky texture that will have you reaching for seconds. Whether you’re serving them alongside breakfast or as a comforting snack, these biscuits are pure, buttery bliss with a tangy buttermilk twist that elevates every bite.
Ingredients You’ll Need
This Butter Buttermilk Biscuits Recipe calls for a short list of pantry staples, each playing a key role in creating those irresistible layers and rich flavor. Using cold butter helps create flaky pockets, while buttermilk adds that gentle tang and tender crumb we all love.
- 2 cups all-purpose flour: The foundational base that gives your biscuits structure and a soft texture.
- 1 tablespoon baking powder: The leavening agent that helps your biscuits rise and become delightfully fluffy.
- 1 teaspoon salt: Enhances all the flavors and balances the richness perfectly.
- 1/2 cup unsalted butter, cold and cut into small pieces: Key to that signature flaky, buttery texture; keeping the butter cold is essential for layering.
- 3/4 cup buttermilk: Adds moisture and a subtle tanginess that makes these biscuits truly stand out.
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) to ensure a quick rise and beautifully golden exterior. Line a baking sheet with parchment paper, which helps your biscuits bake evenly without sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that your leavening and seasoning are evenly distributed throughout the dough, setting the stage for perfect biscuits.
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible. This creates the flaky layers that everyone raves about.
Step 4: Add the Buttermilk
Make a well in your dry ingredients and pour in the buttermilk. Gently stir with a fork or wooden spoon just until the dough comes together—it should be shaggy and a little sticky. Avoid overmixing to keep your biscuits tender and light.
Step 5: Fold and Layer Your Dough
Turn the dough out onto a floured surface and pat it into a rectangle about 1/2 inch thick. Fold it in half, then pat it down again to the same thickness. Repeat this folding and patting process two to three more times—this layering is what gives your biscuits that beautiful flaky texture.
Step 6: Cut Out Your Biscuits
Using a floured biscuit cutter or a sharp knife, cut the dough into rounds or squares. Place the biscuits on your prepared baking sheet, spacing them about 1 inch apart to give them room to rise.
Step 7: Bake to Golden Perfection
Pop your biscuits into the preheated oven and bake for 10 to 12 minutes, until they turn a gorgeous golden brown on top. The high heat helps create a crisp crust while keeping the inside soft and buttery.
Step 8: Cool and Serve Warm
Once baked, transfer your biscuits to a wire rack and let them cool for a few minutes before serving. Enjoy them warm to truly appreciate their delicate crumb and buttery flavor.
How to Serve Butter Buttermilk Biscuits Recipe
Garnishes
Butter and jam are classic accompaniments, but don’t stop there. A smear of honey butter or a sprinkle of flaky sea salt can elevate your biscuits to something extraordinary. Fresh herbs like chives or thyme also add a savory note that balances the richness beautifully.
Side Dishes
These biscuits shine alongside hearty breakfasts like scrambled eggs, crispy bacon, or a creamy chicken gravy. They’re also perfect with soups, stews, or as a base for a breakfast sandwich loaded with eggs and cheese.
Creative Ways to Present
For a fun twist, split the biscuits and stuff them with ham and melted cheese for a savory treat. You can also transform them into mini sliders with fried chicken and pickles or serve them alongside a fresh fruit compote for a sweet contrast.
Make Ahead and Storage
Storing Leftovers
Leftover biscuits keep well when stored in an airtight container at room temperature for up to two days. Be sure to let them cool completely before storing to prevent sogginess.
Freezing
You can freeze unbaked biscuit dough by wrapping it tightly in plastic and placing it in a freezer-safe bag. When ready, thaw in the refrigerator overnight and bake as directed. Alternatively, baked biscuits freeze well—just wrap them individually for easy reheating.
Reheating
To revive stored biscuits, warm them in a preheated 350°F (175°C) oven for about 5 to 7 minutes. For frozen biscuits, add a few extra minutes to ensure they heat through while regaining crispness on the outside.
FAQs
Can I use regular milk instead of buttermilk?
Buttermilk adds a subtle tang and helps tenderize the biscuit dough thanks to its acidity. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using.
Why is my biscuit dough sticky?
The dough for this Butter Buttermilk Biscuits Recipe should be slightly sticky—that’s a good sign! Avoid adding too much extra flour, which can make biscuits tough. Just lightly flour your hands and work gently to handle the dough.
Can I use frozen butter?
For the flakiest biscuits, cold butter is key, but frozen isn’t ideal because it’s hard to cut into the flour mixture. It’s best to use butter straight from the fridge, cut into small cubes. If needed, freeze the cubes briefly to keep them cold during preparation.
How do I get flaky layers in my biscuits?
The folding and patting process in this recipe creates layers by distributing cold butter evenly throughout the dough. Each fold creates more layers that puff up when baked, resulting in that signature flaky texture.
Can I make these biscuits dairy-free?
You can substitute the buttermilk with a dairy-free milk mixed with a little vinegar or lemon juice for acidity, and swap butter for a dairy-free alternative. Keep in mind that the flavor and texture may differ slightly from the classic version.
Final Thoughts
This Butter Buttermilk Biscuits Recipe is a true kitchen treasure that’s both simple and sensational. I hope you enjoy making them as much as I do because each fluffy, buttery bite brings comfort straight to your table. So go ahead, bake up a batch and share these warm golden delights with your loved ones—you’ll be so glad you did!
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Butter Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Classic butter buttermilk biscuits that are flaky, tender, and golden brown. These easy-to-make biscuits use cold butter and layers of folded dough to create a light, layered texture perfect for breakfast or alongside any 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). 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 until well combined.
- Cut in 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 scattered throughout.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the buttermilk.
- Combine Dough: Using a fork or wooden spoon, gently stir the buttermilk into the flour mixture until the dough just comes together. Be careful not to overmix; the dough should be shaggy and slightly sticky.
- Shape Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2-inch thick.
- Fold Layers: Fold the dough in half and pat it down again to 1/2-inch thickness. Repeat this folding and patting process 2-3 more times to create flaky layers in the biscuits.
- Cut Biscuits: Using a floured biscuit cutter or sharp knife, cut out biscuits from the dough. Place them on the prepared baking sheet, spacing them about 1 inch apart to allow for expansion.
- Bake: Bake in the preheated oven for 10-12 minutes until the biscuits turn golden brown on top.
- Cool and Serve: Remove from the oven and transfer to a wire rack. Let cool for a few minutes before serving warm for best texture and flavor.
Notes
- Keep the butter cold to ensure flaky biscuit layers.
- Don’t overmix the dough, as this can make the biscuits tough.
- Layering the dough through folding creates a flakier texture.
- Serve warm with butter, honey, or jam for a delicious treat.
- Biscuits are best eaten the day they are made but can be stored airtight for up to 2 days.
