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
Scale
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.
