If you’ve ever dreamed of homemade biscuits that are flaky, tender, and bursting with buttery goodness, you’re in for a treat with this Butter Buttermilk Biscuits Recipe. These beauties bring together simple everyday ingredients to create a biscuit with a golden crust and a fluffy inside that practically melts in your mouth. Whether it’s breakfast, brunch, or a cozy dinner side, these biscuits will turn any meal into a special occasion with their comforting, rich taste and perfect crumb.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential for delivering the perfect texture, flavor, and color in your biscuits. Each one has an important role: from the flakey butter that creates layers to the tangy buttermilk that gives tender crumb and just a hint of acidity.
- 2 cups all-purpose flour: The base that provides structure and a light chewiness.
- 1 tablespoon baking powder: Your rising agent that helps create those fluffy layers.
- 1 teaspoon salt: Enhances all the flavors and balances the richness.
- 1/2 cup unsalted butter, cold and cut into small pieces: The star that creates flaky layers and imparts a rich, buttery flavor.
- 3/4 cup buttermilk: Adds moisture, tenderness, and a subtle tang that elevates the biscuit’s flavor.
How to Make Butter Buttermilk Biscuits Recipe
Step 1: Prepare Your Oven and Ingredients
First, preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) and line a baking sheet with parchment paper. This ensures your biscuits bake evenly and don’t stick, setting you up perfectly from the start.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This even distribution of leavening and seasoning in your flour prevents any clumps and makes sure each biscuit rises and tastes great.
Step 3: Cut in the Cold Butter
The key to flaky biscuits is cold butter! Add the small butter pieces and use a pastry cutter or clean fingers to mix until it reaches a coarse crumb texture. You’re looking for pea-size chunks — these melt during baking, creating those dreamy flaky layers.
Step 4: Add the Buttermilk
Make a well in your flour-butter mixture and pour in the buttermilk. Gently stir with a fork or wooden spoon until the dough just comes together. The dough should be shaggy and sticky without being overmixed, which keeps your biscuits tender.
Step 5: Fold and Layer the Dough
Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1/2-inch thick. Then fold it in half and pat down again. Repeat this folding 2 to 3 more times—this technique creates those beautiful, flaky layers that make biscuits irresistible.
Step 6: Cut and Arrange Biscuits
Using a floured biscuit cutter or a sharp knife, cut out your biscuits and place them about an inch apart on your baking sheet. This spacing lets each biscuit bake evenly and develop a golden crust.
Step 7: Bake and Cool
Bake your biscuits in the hot oven for 10 to 12 minutes until golden brown on top. Let them cool on a wire rack for a few minutes so their layers set perfectly before digging in. Warm, flaky biscuits right out of the oven—there’s nothing better!
How to Serve Butter Buttermilk Biscuits Recipe
Garnishes
Serving these biscuits warm is a must, and they welcome all sorts of delicious toppings. A pat of butter melting over the top, a drizzle of honey, or even sweet jam adds a wonderful contrast to their buttery layers. For a bit of savory flair, try spreading with clotted cream or a sharp cheddar cheese. Your guests will appreciate the added touch of indulgence.
Side Dishes
Nothing complements biscuits like hearty, comforting sides. Think scrambled eggs and crispy bacon for breakfast or sausage gravy for a Southern-style feast. They also shine beside creamy soups, slow-cooked stews, or fresh garden salads, making the meal feel both homey and luxurious.
Creative Ways to Present
Want to wow at brunch or a dinner party? Slice biscuits in half horizontally and stack with fried chicken and pickles for an easy sandwich. Or toast them lightly, spread with herb butter, and serve alongside a cheese board. These biscuits are so versatile, they lend themselves beautifully to every creative twist you want to try!
Make Ahead and Storage
Storing Leftovers
If you have leftover biscuits, store them in an airtight container at room temperature for up to two days. This keeps them soft and delicious, ready to reheat and enjoy without losing any of their fresh-baked charm.
Freezing
These biscuits freeze beautifully, so don’t hesitate to make a double batch! Wrap them tightly in plastic wrap, then place in a freezer-safe bag or container. They keep well for up to three months, making future breakfasts or snacks delightfully easy.
Reheating
To bring frozen or leftover biscuits back to life, warm them in a 350-degree Fahrenheit oven for about 10 minutes until heated through. This gently revives their flakiness and softness without drying them out. You can also microwave briefly but watch carefully to avoid toughness.
FAQs
Can I use regular milk instead of buttermilk in this Butter Buttermilk Biscuits Recipe?
While regular milk can be used in a pinch, buttermilk adds a unique tang and tenderness critical to classic biscuits. If you don’t have buttermilk, mix 3/4 cup milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
Why do the biscuits need cold butter?
Cold butter melts during baking, leaving pockets of steam that create flaky layers. Warm or softened butter blends too thoroughly with the flour, resulting in dense, less flaky biscuits.
Can I make these biscuits dairy-free?
Yes, you can swap butter for dairy-free margarine or solid coconut oil and use a dairy-free buttermilk substitute like almond milk with lemon juice. The texture may vary slightly, but you’ll still get tasty results.
How thick should I cut my biscuits?
Patting your dough to about 1/2-inch thickness before cutting gives you fluffy, well-risen biscuits with tender centers and golden crusts. Thinner biscuits may bake too crisp, while thicker ones can take longer to cook through.
Can I freeze the biscuit dough before baking?
Yes! After shaping and cutting, arrange the biscuits on a baking sheet, freeze until firm, then transfer to freezer bags. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Final Thoughts
This Butter Buttermilk Biscuits Recipe is a true kitchen treasure that turns simple ingredients into a mouthwatering, warm from-the-oven experience everyone will love. The joy of biting into a biscuit with buttery, flaky layers is truly unmatched. I encourage you to make these biscuits soon and savor every delightful bite with friends and family!
Print
Butter Buttermilk Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These classic Butter Buttermilk Biscuits are perfectly flaky and tender with a golden crust. Made with simple ingredients like all-purpose flour, baking powder, cold butter, and tangy buttermilk, they are layered with careful folding for the ideal texture. Ready in just over 20 minutes, these biscuits make an excellent side for breakfast or any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Cold 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 for easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter in until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining. This creates flaky layers in the biscuits.
- Add Buttermilk: Make a well in the center of the flour-butter mixture and pour in the buttermilk.
- Combine to Form Dough: Gently stir the buttermilk into the flour mixture with a fork or wooden spoon until the dough just comes together. Avoid overmixing to maintain a tender texture; 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 for Layers: Fold the dough in half and pat it back down to 1/2 inch thickness. Repeat this folding and patting process 2 to 3 more times to create flaky layers in the biscuits.
- Cut Biscuits: Using a floured biscuit cutter or a sharp knife, cut out biscuits from the dough. Place them on the prepared baking sheet spaced about 1 inch apart to allow expansion.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until golden brown on top and cooked through.
- Cool and Serve: Remove from the oven and let the biscuits cool on a wire rack for a few minutes. Serve warm for best flavor and texture.
Notes
- Use cold butter for flaky layers; room temperature butter will not create the same texture.
- Handle the dough gently and avoid overmixing to keep biscuits tender.
- Folding the dough several times creates characteristic biscuit layers.
- For crispier bottoms, bake directly on a preheated baking sheet without parchment.
- If buttermilk is unavailable, use milk with 1 tablespoon vinegar or lemon juice as a substitute.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen before baking.
