Few things spark joy in the kitchen quite like pulling a tray of golden, buttery biscuits from the oven. Butter Buttermilk Biscuits are a true comfort food classic, boasting fluffy interiors, lightly crisp exteriors, and that irresistible aroma only real butter and tangy buttermilk can deliver. Whether you’re a seasoned baker or it’s your first biscuit adventure, this recipe promises pillowy, pull-apart goodness everyone will rave about. Let’s dive into each delicious detail so your next batch of Butter Buttermilk Biscuits is utterly unforgettable.
Ingredients You’ll Need
These simple, everyday ingredients come together to create the ultimate biscuit experience. Every item on this list plays an important role in delivering perfect taste, texture, and that signature golden color we all love in Butter Buttermilk Biscuits.
- All-purpose flour: Gives structure to your biscuits; regular flour works best for a tender crumb.
- Baking powder: The main rising agent, it ensures your biscuits are lofty and light.
- Baking soda: Works with the buttermilk for extra lift and a soft, tangy bite.
- Salt: Enhances flavor and balances the richness—don’t skip it!
- Unsalted butter (cold and cubed): The game changer for flaky layers; keep it as cold as possible.
- Buttermilk (cold): Adds a subtle tang and moist crumb, making Butter Buttermilk Biscuits extra tender.
- Melted butter (for brushing): Delivers irresistible shine and buttery aroma as soon as the biscuits emerge from the oven.
How to Make Butter Buttermilk Biscuits
Step 1: Preheat and Prep
Start by preheating your oven to a piping hot 450°F (230°C). Line a baking sheet with parchment paper to ensure easy biscuit removal and minimal mess. A properly preheated oven is essential for getting those deliciously tall, golden biscuits that make Butter Buttermilk Biscuits so special.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until everything looks well blended. This even distribution guarantees that your biscuits will rise consistently and have flavor in every bite.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry mixture. Either using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs. Visible little bits of butter are not just okay—they actually help create those dreamy, flaky layers that define Butter Buttermilk Biscuits.
Step 4: Add Buttermilk & Form Dough
Make a well in the center of your flour-butter mix and pour in the cold buttermilk. Stir everything together gently with a fork until just combined. The trick to ultra-tender Butter Buttermilk Biscuits? Don’t overmix. It’s fine if the dough looks a bit shaggy at this stage.
Step 5: Fold for Flaky Layers
Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half, pat it out again, and repeat this folding process 2 to 3 more times. Each fold creates more luscious layers, giving your biscuits that bakery-style texture.
Step 6: Cut & Arrange Biscuits
Pat your dough to about ¾-inch thickness. Use a 2½-inch biscuit cutter to press out rounds—don’t twist the cutter, as that can seal off the layers. Place your rounds on the prepared baking sheet with their edges touching for soft sides, or spaced apart for crispier edges. This flexibility lets you customize your perfect Butter Buttermilk Biscuits!
Step 7: Bake to Golden Perfection
Slide the tray into your hot oven and bake for 12 to 15 minutes, until the biscuits are gloriously golden on top and bottom. As soon as they emerge, brush the warm tops with melted butter for that finishing sheen and a burst of buttery flavor.
How to Serve Butter Buttermilk Biscuits
Garnishes
A brush of melted butter is a must, but don’t stop there. Try a sprinkle of flaky sea salt, a dusting of fresh ground pepper, or a drizzle of honey for a sweet-savory twist. For brunch flair, add a handful of chopped chives or parsley on top—they look gorgeous and add a fresh aroma.
Side Dishes
Butter Buttermilk Biscuits shine as a breakfast centerpiece, but they pair beautifully with a host of sides. Serve them with scrambled eggs and crispy bacon, nest them alongside sausage gravy, or offer them with fresh fruit and preserves for a lighter meal. They’re the perfect companion to any classic Southern spread!
Creative Ways to Present
Get playful! Slice biscuits in half for mini sandwiches packed with ham, cheese, or roasted veggies. Stack them high with fried chicken for a mouthwatering twist on the classic. Or serve tiny biscuits as party appetizers, topped with smoked salmon or creamy spreads.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Butter Buttermilk Biscuits in an airtight container at room temperature for up to two days. If you want them to stay extra-soft, tuck a paper towel alongside to absorb any moisture and retain their texture.
Freezing
Biscuits freeze beautifully! After baking and cooling completely, wrap them individually or in a sealed freezer bag. They can be kept in the freezer for up to two months. For best results, thaw at room temperature or pop directly into a warm oven.
Reheating
To recapture that just-baked magic, warm biscuits in a 350°F (175°C) oven for about 5 minutes, or until heated through. If you prefer the microwave, use short 10-15 second bursts to avoid drying them out. Finish with a brush of fresh melted butter for a warm, aromatic touch.
FAQs
Can I make Butter Buttermilk Biscuits ahead of time?
Absolutely! You can prepare and cut the biscuits, then refrigerate them (covered) overnight before baking. This actually helps the butter stay extra-cold for even flakier results when you’re ready to bake the next morning.
What if I don’t have buttermilk?
No buttermilk? No problem! Simply mix ¾ cup milk with 2 teaspoons lemon juice or vinegar, stir, and let it sit for 5 minutes. This substitution will add the necessary tang and help your biscuits rise beautifully.
Why is it important to use cold butter?
Cold butter melts during baking, where it creates steam that puffs up the dough and forms tender, flaky layers. Soft or melted butter will blend in too much and your Butter Buttermilk Biscuits may be dense instead of light.
Can I add cheese or herbs to the dough?
Yes! Stir in a generous handful of shredded cheese or chopped fresh herbs just before shaping the dough for delicious flavor variations. Cheddar, chives, or dill are all fantastic choices for Butter Buttermilk Biscuits.
What’s the best way to cut the biscuits?
Use a sharp, round biscuit cutter and press straight down into the dough without twisting. Twisting can compress the edges, keeping those gorgeous layers from rising properly during baking.
Final Thoughts
If you’re looking for a foolproof way to bring bakery-fresh flavor and comfort right to your kitchen, these Butter Buttermilk Biscuits are your ticket. They’re the kind of recipe you’ll want to make again and again, perfect for lazy weekends, holiday brunches, or just because. So go ahead—gather your ingredients, pour yourself some flour, and treat yourself to a little homemade biscuit bliss!
Print
Butter Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make deliciously flaky Butter Buttermilk Biscuits right at home. These biscuits are perfect for breakfast or as a side to your favorite meal.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Other Ingredients:
- ½ cup unsalted butter (cold and cut into small cubes)
- ¾ cup cold buttermilk
- 2 tbsp melted butter (for brushing)
Instructions
- Preheat the oven: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add butter: Add the cold butter and cut it into the flour until it resembles coarse crumbs.
- Combine with buttermilk: Make a well in the center, pour in the buttermilk, and stir gently until the dough comes together.
- Shape the dough: Turn the dough out onto a floured surface, pat it into a rectangle, and fold it to create layers.
- Cut out biscuits: Pat the dough to ¾-inch thickness, cut out biscuits, and place them on the baking sheet.
- Bake: Bake for 12-15 minutes until golden brown.
- Brush with butter: Brush the baked biscuits with melted butter and serve warm.
Notes
- For extra flavor, fold in shredded cheese or herbs before shaping.
- Handle the dough minimally for tender biscuits.
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