Butter Buttermilk Biscuits Recipe
If there’s one recipe to have in your back pocket for impromptu breakfasts, lazy Sunday brunches, or even to round out a weeknight dinner, it’s these Butter Buttermilk Biscuits. Flaky, impossibly tender, and deliciously buttery with just the right tang from buttermilk, these golden biscuits bring Southern comfort to every meal. Whether you like them drenched in honey, smothered in gravy, or eaten straight from the oven, Butter Buttermilk Biscuits are a true crowd-pleaser that always vanish faster than expected!
Ingredients You’ll Need
The magic of Butter Buttermilk Biscuits is in their simplicity: each ingredient serves a key purpose, letting that classic flavor and fluffy texture shine. Gather these humble heroes and you’ll understand why homemade always wins.
- All-purpose flour: The trusty base, giving biscuits their soft crumb and just enough structure to rise high.
- Baking powder: The powerhouse leavening agent that gives Butter Buttermilk Biscuits their signature lift.
- Baking soda: Teams up with buttermilk for extra-tender, lofty biscuits with a subtle tang.
- Salt: Every biscuit needs a little salt to boost all the savory flavors.
- Granulated sugar (optional): For those who like their biscuits with the tiniest touch of sweetness.
- Unsalted butter (cold and cubed): The main event—cold butter melts as the biscuits bake, creating dreamy layers.
- Cold buttermilk (plus more for brushing): Adds tangy flavor and the moisture needed to pull the dough together.
- Melted butter for brushing (optional): Because a glossy, golden finish is always a good thing!
How to Make Butter Buttermilk Biscuits
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 450°F. Line a baking sheet with parchment paper so your Butter Buttermilk Biscuits bake up with golden bottoms and zero sticking. A hot oven is crucial for getting those high, flaky layers we all crave.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if you’re adding it). This quick whisk ensures all your leaveners and salt are evenly distributed—no surprise salty bites later!
Step 3: Cut In the Butter
Add your cold, cubed unsalted butter directly to the dry mixture. Using a pastry cutter or your fingers, quickly work the butter in until the mixture looks like coarse crumbs with a few larger, pea-sized bits left. Those little bits are your secret to super-flaky Butter Buttermilk Biscuits.
Step 4: Add the Buttermilk and Mix
Pour in the cold buttermilk and, using a fork or spatula, gently mix just until a shaggy dough forms. The less you handle it, the more tender your biscuits will be. Over-mixing is the enemy of light, airy texture!
Step 5: Shape and Fold the Dough
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle, then fold it in half, rotate, and pat out again. Repeat this folding 2 or 3 times—this simple step is what gives Butter Buttermilk Biscuits their irresistible flaky layers.
Step 6: Cut and Arrange the Biscuits
Pat the dough to about 3/4-inch thickness and grab your biscuit cutter (2–2.5 inches is perfect). Press straight down (no twisting!) to cut your biscuits and place them close together on the prepared baking sheet. Crowding slightly encourages soft sides and taller rise.
Step 7: Brush and Bake
Brush the tops with a little extra buttermilk for a beautiful golden finish. Bake in your hot oven for 12–15 minutes, until they’re puffed and gorgeously golden brown. For an extra treat, brush with melted butter as soon as they come out!
How to Serve Butter Buttermilk Biscuits
Garnishes
Few things beat a warm Butter Buttermilk Biscuit topped with a swipe of soft butter. For extra decadence, drizzle with honey, your favorite jam, or—even better—a spoonful of homemade fruit compote. If you’re a savory fan, a sprinkle of flaky sea salt on top after baking really highlights the buttery goodness.
Side Dishes
Biscuits shine alongside classic Southern breakfasts: think scrambled eggs, crispy bacon, or creamy sausage gravy. They’re also incredible next to a bowl of hearty stew or roasted chicken. Honestly, Butter Buttermilk Biscuits work any time you want a little edible hug on your plate.
Creative Ways to Present
Try splitting the biscuits and stuffing them with fried chicken and pickles for epic sliders. Make mini breakfast sandwiches with eggs and cheese. At brunch, set up a DIY biscuit bar with jams, honey, herbed butter, and even pimento cheese—your guests will love customizing their own Butter Buttermilk Biscuits!
Make Ahead and Storage
Storing Leftovers
Once cool, wrap leftover biscuits in foil or store in an airtight container at room temperature for up to two days. They’ll stay soft and lovely, especially if you give them a quick warm-up right before serving.
Freezing
Butter Buttermilk Biscuits freeze beautifully, either before or after baking. To freeze unbaked biscuits, place them on a tray in a single layer until solid, then transfer to a zip-top bag and stash in your freezer. Baked biscuits can also be frozen—just cool completely and wrap tightly.
Reheating
For best results, reheat biscuits in a 350°F oven for about 8–10 minutes (add a damp paper towel if microwaving to keep them from drying out). If baking straight from the freezer, add a few extra minutes until the tops are crisp and heated through.
FAQs
Why is cold butter important for Butter Buttermilk Biscuits?
Cold butter creates steam as it melts in the oven, which forms those classic flaky layers. Warm or room temperature butter will just blend into the flour and leave you with flat, dense biscuits instead of tender, sky-high goodness.
Can I use milk instead of buttermilk?
In a pinch, you can make a buttermilk substitute by adding a teaspoon of lemon juice or vinegar to regular milk, letting it sit for a few minutes. That tangy flavor from true buttermilk really makes Butter Buttermilk Biscuits special, though!
How do I prevent my biscuits from turning out tough?
The secret is gentle handling. Mix the dough just until it comes together, don’t overwork it, and be gentle when folding. Overmixing develops the gluten and can lead to biscuits that are chewy instead of soft and flaky.
What’s the best way to cut biscuits without a cutter?
If you don’t have a biscuit cutter, use the rim of a drinking glass or even just slice the dough into squares with a knife—no shame! Just be sure to press straight down without twisting so the biscuits rise tall and even.
Can I add cheese, herbs, or other flavors?
Absolutely! Add shredded cheese, chopped chives, or even crumbled bacon to the dry ingredients before mixing in the butter. Butter Buttermilk Biscuits are super versatile, so let your cravings be your guide.
Final Thoughts
Nothing beats the comforting aroma and melt-in-your-mouth texture of homemade Butter Buttermilk Biscuits. Whether you enjoy them piled high at breakfast, paired with a cozy dinner, or snacked on all by themselves, these biscuits always bring joy to the table. Grab your butter and buttermilk—it’s time to bake up a batch and see just how magical these fluffy, golden treats truly are!
Print
Butter Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 10–12 biscuits 1x
- Diet: Vegetarian
Description
These Butter Buttermilk Biscuits are a Southern American classic, featuring flaky layers and a buttery, tender crumb. Perfect for breakfast, brunch, or as a side dish with dinner.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup cold buttermilk (plus more for brushing)
- 2 tablespoons melted butter for brushing (optional)
Instructions
- Preheat the Oven: Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in Butter: Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs.
- Add Buttermilk: Pour in cold buttermilk and mix gently until dough forms.
- Shape Dough: Turn dough out, pat into a rectangle, fold, and repeat to create layers.
- Cut Biscuits: Use a biscuit cutter to cut out biscuits and place on baking sheet.
- Bake: Bake for 12–15 minutes until golden brown.
- Finish: Brush with melted butter and serve warm.
Notes
- For flakiest biscuits, keep ingredients cold and handle dough minimally.
- Unbaked biscuits can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
