Butter Buttermilk Biscuits Recipe

If you have ever dreamed of biting into a biscuit so tender, flaky, and packed with buttery goodness that it melts in your mouth, this Butter Buttermilk Biscuits Recipe is your new best friend. Combining the sharp tang of buttermilk with rich, cold butter folded into delicate layers, these biscuits deliver a perfect balance of comfort and elegance. Whether you’re serving breakfast, brunch, or a special dinner side, this recipe transforms simple ingredients into a truly irresistible treat that everyone will rave about.

Ingredients You’ll Need

Before you start baking, it’s amazing how just a few simple ingredients create such spectacular biscuits. Each component plays a vital role in texture, flavor, and that golden crust you’ll adore.

• 2 cups all-purpose flour: Provides the perfect structure for tender buttermilk biscuits.
• 1 tablespoon baking powder: Your lift agent for light and fluffy layers.
• 1 teaspoon salt: Enhances all the flavors to a delightful depth.
• 1/2 cup unsalted butter, cold and cut into small pieces: Creates the flaky layers that make these biscuits special.
• 3/4 cup buttermilk: Adds a subtle tang and keeps the biscuits moist and tender.

How to Make Butter Buttermilk Biscuits Recipe

Step 1: Prep Your Oven and Mixing Bowl

Start by preheating your oven to a sizzling 450°F (230°C) and lining your baking sheet with parchment paper. This ensures the biscuits bake evenly with a crisp bottom and make cleanup a breeze.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix forms the biscuit’s foundation, balancing rise and flavor.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour. Use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized bits. These buttery pockets are what give the biscuits their magical flakiness.

Step 4: Add the Buttermilk

Make a small well in the center of your flour-butter mixture and pour in the buttermilk. Stir gently with a fork or wooden spoon until just combined — the dough should be slightly sticky and shaggy. Overmixing can toughen the biscuits, so keep it light-handed.

Step 5: Layer the Dough

Turn the dough out onto a floured surface and gently pat it into a rectangle about 1/2 inch thick. Fold the dough in half, pat down again to 1/2 inch, and repeat this process 2-3 more times. These folds build the flaky layers that make this Butter Buttermilk Biscuits Recipe stand out.

Step 6: Cut and Bake

Use a floured biscuit cutter or sharp knife to cut out your biscuits, then place them about 1 inch apart on the prepared baking sheet. Pop them into the oven and bake for 10-12 minutes, until they’re gloriously golden on top.

Step 7: Cool and Enjoy

Once baked, transfer the biscuits to a wire rack and let them cool for a few minutes. Serve warm for the best experience of buttery layers and tender crumb.

How to Serve Butter Buttermilk Biscuits Recipe

Garnishes

Butter buttermilk biscuits practically beg to be topped with a pat of melting butter, a drizzle of honey, or a dollop of homemade jam. Fresh herbs like thyme or chives also bring a lovely, subtle freshness to the rich texture.

Side Dishes

These biscuits pair beautifully with classic breakfast staples like crispy bacon and scrambled eggs or alongside a steaming bowl of chicken and gravy for a comforting Southern meal. They also complement fruit preserves and sharp cheeses for an elegant brunch.

Creative Ways to Present

Try splitting warm biscuits in half to make scrumptious breakfast sandwiches, layer them with fried chicken for a crowd-pleaser, or use them as a base for mini open-faced sandwiches with smoked salmon and cream cheese for an impressive appetizer.

Make Ahead and Storage

Storing Leftovers

Store leftover biscuits in an airtight container at room temperature for up to two days. To keep them soft, you can wrap them in a clean kitchen towel inside the container.

Freezing

For longer storage, freeze biscuits in a sealed freezer bag for up to 3 months. To enjoy later, thaw them at room temperature or warm directly from frozen.

Reheating

Reheat biscuits in a 350°F oven for 5-7 minutes until warmed through and slightly crisp on the outside, which brings back that fresh-from-the-oven magic better than a microwave ever could.

FAQs

Can I substitute regular milk for buttermilk?

While regular milk can be used, it won’t provide the same tangy flavor or tender crumb that buttermilk brings. You can make a quick buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Why is cold butter important?

Cold butter creates steam during baking which forms flaky layers. If the butter melts before baking, the biscuits become dense instead of light and tender.

Is folding the dough necessary?

Folding the dough multiple times creates distinct layers that give these biscuits a beautiful flaky texture, which is key to an exceptional butter buttermilk biscuit.

Can I make these biscuits vegan or dairy-free?

To make a dairy-free version, try substituting dairy-free butter and use a plant-based milk with a splash of vinegar as a buttermilk alternative. The texture may differ slightly, but you’ll still get tasty results.

How do I store leftover biscuits to keep them fresh?

The best way is to keep them in an airtight container at room temperature wrapped in a towel. For longer freshness, freezing is a great option.

Final Thoughts

There is something truly heartwarming about fresh, homemade biscuits, and this Butter Buttermilk Biscuits Recipe captures that nostalgic feeling in every tender bite. With simple steps and straightforward ingredients, you can create a batch of golden, flaky delights that bring smiles around your table. I can’t wait for you to try these biscuits and experience the joy they bring firsthand!

Butter Buttermilk Biscuits Recipe

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• Author: admin
• Total Time: 22 minutes
• Yield: 8 servings 1x

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Description

This classic Butter Buttermilk Biscuits recipe delivers flaky, tender biscuits with a buttery flavor and a slight tang from the buttermilk. Perfectly golden on the outside and soft on the inside, these biscuits are ideal for breakfast, brunch, or alongside dinner. The method involves cutting cold butter into flour to create layers, then folding the dough gently for a light, airy texture.

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Ingredients

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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

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Instructions

1. Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. 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 butter pieces throughout for flakiness.
4. Add Buttermilk: Create a well in the center of the flour mixture and pour in the buttermilk carefully.
5. Combine Dough: Gently stir the buttermilk into the flour mixture using a fork or wooden spoon just until the dough comes together. Avoid overmixing to keep the dough shaggy and slightly sticky.
6. Shape Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 1/2-inch thick rectangle.
7. Fold for Layers: Fold the dough in half, then pat it back to 1/2-inch thickness. Repeat this folding and patting 2 to 3 more times to develop flaky layers in the biscuits.
8. 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 to allow room for rising.
9. Bake Biscuits: Bake in the preheated oven for 10-12 minutes until the biscuits are golden brown on top and cooked through.
10. Cool and Serve: Remove the biscuits from the oven and let them cool for a few minutes on a wire rack. Serve warm for the best flavor and texture.

Notes

• Make sure to keep the butter cold to create flaky layers in the biscuits.
• Do not overmix the dough; a shaggy, slightly sticky texture is perfect for tender biscuits.
• Folding the dough multiple times creates layers which contributes to a light, flaky crumb.
• Serve warm with butter, honey, or jam for a delicious treat.
• Use buttermilk for the classic tangy flavor and tender crumb; milk can be a substitute but will alter the taste and texture.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American