There is something truly irresistible about homemade biscuits, and this Butter Buttermilk Biscuits Recipe captures that perfect balance of flaky layers, buttery richness, and a tender crumb that melts in your mouth. With a few simple pantry staples, you can create warm, golden biscuits that smell like comfort itself and taste like a warm hug on a plate. Whether you’re serving them alongside breakfast, lunch, or dinner, these biscuits hold a special place at the table, making every meal just a little bit brighter.
Ingredients You’ll Need
Ingredients You’ll Need
To make these delightful Butter Buttermilk Biscuits, you’ll only need a handful of essential ingredients. Each one plays a crucial role in creating the fluffy texture, rich flavor, and beautiful golden color that make these biscuits so memorable.
- All-purpose flour: The base of the biscuit dough that provides structure and tenderness when combined correctly.
- Baking powder: The leavening agent that ensures your biscuits rise perfectly, giving them that light and airy texture.
- Salt: Enhances the flavor and balances the richness of the butter and buttermilk.
- Unsalted butter: Cold and cubed to create layers and flaky pockets inside the biscuits as it melts during baking.
- Buttermilk: Adds a subtle tanginess and contributes to the tender crumb through its acidity.
How to Make Butter Buttermilk Biscuits Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to a high 450°F (230°C) to achieve a golden, slightly crisp exterior. Lining your baking sheet with parchment paper prevents sticking and makes cleanup a breeze. Gathering all ingredients now makes the steps ahead smooth and focused.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening and seasoning are evenly distributed, giving your biscuits an even rise and balanced flavor.
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter scattered throughout. This step is key to creating those flaky layers that make these biscuits truly special.
Step 4: Add the Buttermilk
Create a well in the center of the dry mixture and pour in the buttermilk. Gently stir with a fork or wooden spoon just until the dough begins to form. Avoid overmixing; the dough should be shaggy and slightly sticky to ensure a tender biscuit.
Step 5: Fold the Dough to Develop Layers
Turn the dough onto a lightly floured surface and pat it into a 1/2-inch thick rectangle. Folding the dough in half and patting it down again 2-3 more times develops those flaky layers we all love. This simple technique is what sets homemade biscuits apart from the rest.
Step 6: Cut and Bake
Using a floured biscuit cutter or a sharp knife, cut your biscuits out of the dough and place them about an inch apart on your prepared baking sheet. Bake for 10 to 12 minutes until they are beautifully golden on top and tender inside, filling your kitchen with an inviting aroma.
Step 7: Cool and Serve
Once baked, let the biscuits cool on a wire rack for a few minutes. This brief rest helps them set while keeping that warm, buttery softness you crave just right.
How to Serve Butter Buttermilk Biscuits Recipe
Garnishes
A pat of melted butter on warm biscuits is classic for a reason. You can also add a drizzle of honey, a spoonful of jam, or a sprinkle of fresh herbs like chives or thyme for a flavorful finish that elevates their homey charm.
Side Dishes
Butter Buttermilk Biscuits pair wonderfully with hearty dishes like scrambled eggs, crispy bacon, or sausage gravy for breakfast, as well as soups and stews during lunch or dinner. Their mild richness perfectly balances savory, spicy, or sweet sides.
Creative Ways to Present
Try slicing your biscuits in half and layering with fried chicken, ham, cheese, or a fried egg to turn them into mouthwatering sandwiches. You can also serve them with soups as dippable bread or use biscuit dough to top pot pies for a comforting twist.
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 and fresh. If your kitchen is warm, refrigeration helps extend their life, though it may slightly change the texture.
Freezing
Butter Buttermilk Biscuits freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to three months. This way, you can enjoy homemade biscuits anytime without the full baking time.
Reheating
To bring frozen or leftover biscuits back to life, warm them in a 350°F oven for about 10 minutes. Cover them loosely with foil if reheating leftovers to prevent over-browning yet keep them moist and tender inside.
FAQs
Can I substitute regular milk for buttermilk in this Butter Buttermilk Biscuits Recipe?
Buttermilk’s acidity is important for tenderness and flavor, but if you don’t have any, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using as a substitute.
Why is the butter cold in this recipe?
Cold butter creates steam during baking, which forms flaky layers in the biscuits. Warmer butter blends too much with the flour, resulting in a denser texture rather than flaky biscuits.
Can I use a food processor to make these biscuits?
Absolutely! A food processor can speed up the butter cutting process. Just pulse the cold butter with flour until you see small pea-sized pieces before adding buttermilk and mixing gently.
How thick should I roll out the dough?
Pat your dough to about 1/2-inch thickness. This thickness allows the biscuits to rise well and become tender without being too doughy or tough.
What if I don’t have a biscuit cutter?
No worries! A sharp knife or a round drinking glass works just as well for cutting the dough into biscuit shapes. Just be sure to flour your cutter or knife to prevent sticking.
Final Thoughts
Now that you have this wonderful Butter Buttermilk Biscuits Recipe in your kitchen arsenal, I can’t wait for you to experience the joy of biting into a warm, flaky biscuit with buttery layers. It’s the kind of recipe that turns simple ingredients into moments of shared happiness around the table. So go ahead and bake a batch—you’ll wonder how you ever lived without them!
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Butter Buttermilk Biscuits Recipe
- Total Time: 27 minutes
- Yield: 8 servings 1x
Description
Deliciously flaky and tender butter buttermilk biscuits made from scratch. These biscuits are layered with cold butter and buttermilk, baked to golden perfection, making them perfect for breakfast or as a side to 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.
- 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 butter pieces visible.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the buttermilk.
- Mix Dough: Gently stir the buttermilk into the flour mixture using a fork or wooden spoon until the dough just comes together. Avoid overmixing; the dough should be shaggy and slightly sticky.
- Shape Dough: Transfer the dough onto a lightly floured surface. Gently pat it into a rectangle about 1/2-inch thick.
- Fold Dough: Fold the dough in half and pat it down to 1/2-inch thickness. Repeat the folding and patting process 2-3 more times to create flaky layers.
- Cut Biscuits: Using a floured biscuit cutter or sharp knife, cut biscuits from the dough. Place them spaced about 1 inch apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 10-12 minutes until the biscuits are golden brown on top and cooked through.
- Cool and Serve: Remove the biscuits from the oven and let them cool on a wire rack for a few minutes. Serve warm for the best taste.
Notes
- Use cold butter to ensure flaky layers in the biscuits.
- Do not overmix the dough to keep biscuits tender and light.
- The folding technique creates layered, flaky texture.
- Buttermilk can be substituted with a mixture of regular milk and a teaspoon of vinegar or lemon juice if needed.
- For a richer flavor, you can brush the tops with melted butter immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
