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If you’re craving a truly comforting and flaky delight that makes every breakfast or snack feel special, this Butter Buttermilk Biscuits Recipe is exactly what you need. Soft, golden, and buttery with just the right tang from buttermilk, these biscuits come together with simple ingredients and straightforward steps that anyone can follow. Once you taste these biscuits straight from the oven, you’ll understand why they’re a beloved classic that brightens any table and pairs beautifully with everything from jam to savory gravy.
Ingredients You’ll Need
These ingredients are pantry staples that combine perfectly to create that iconic tender crumb and rich flavor. Each one plays a crucial role in making your Butter Buttermilk Biscuits Recipe light, flaky, and irresistibly buttery.
- 2 cups all-purpose flour: The base that gives structure, ensuring the biscuits hold together without getting dense.
- 1 tablespoon baking powder: The leavening agent that helps the biscuits rise and become wonderfully fluffy.
- 1 teaspoon salt: Enhances all flavors and balances the sweetness from the buttermilk.
- 1/2 cup unsalted butter, cold and cut into small pieces: Cold butter creates the flaky layers that melt in your mouth with every bite.
- 3/4 cup buttermilk: Adds moisture and a subtle tang, reacting with the baking powder to give lift and tenderness.
How to Make Butter Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by heating your oven to a high 450°F (230°C) so your biscuits bake quickly with a beautiful golden crust. Line a baking sheet with parchment paper for a non-stick surface that keeps your biscuits looking picture-perfect.
Step 2: Mix Dry Ingredients
Combine the flour, baking powder, and salt in a large mixing bowl. Whisking them together evenly distributes the baking powder and salt, so every biscuit rises and tastes just right without any surprises.
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mixture. Use a pastry cutter or your own fingers to work the butter into the flour until the texture resembles coarse crumbs with pea-sized bits. These butter pockets are what create those prized flaky layers.
Step 4: Add the Buttermilk
Make a small well in the flour mixture and pour in the buttermilk. Gently stir with a fork or wooden spoon just until the dough comes together. Resist the temptation to overmix because a shaggy, slightly sticky dough means tender biscuits ahead.
Step 5: Fold and Layer Your Dough
Turn the dough onto a lightly floured surface and pat it into a 1/2-inch thick rectangle. Now here’s the secret to layered biscuits: fold the dough in half, pat down again, and repeat this folding and patting two to three times. This simple technique traps air and butter to build flaky layers inside your biscuits.
Step 6: Cut and Bake
Flour your biscuit cutter or a sharp knife, then cut out the biscuits from the dough, placing them a little apart on your lined baking sheet. Pop them into the oven for 10 to 12 minutes until they are beautifully golden on top and smell irresistible.
Step 7: Cool and Enjoy
Let the biscuits cool on a wire rack for a few minutes so they set slightly, but don’t wait too long — these are best served warm, fresh, and flaky straight from the oven!
How to Serve Butter Buttermilk Biscuits Recipe
Garnishes
Keep it simple with a pat of melting butter or a drizzle of honey for breakfast bliss. For a savory twist, smear on some creamy herb butter or sprinkle chili flakes and grated cheese before serving.
Side Dishes
These biscuits make a fantastic companion to rich sausage gravy, a hearty pot of chili, or even slow-cooked pulled pork. They also shine alongside fresh fruit preserves and creamy scrambled eggs for a balanced meal.
Creative Ways to Present
Turn your Butter Buttermilk Biscuits Recipe into mini sandwiches with fried chicken and pickles or create a sweet biscuit shortcake dessert topped with whipped cream and berries. The flaky, buttery texture acts like a perfect blank canvas for endless delicious creativity.
Make Ahead and Storage
Storing Leftovers
Keep leftover biscuits in an airtight container at room temperature for up to two days. To help retain moisture, placing a slightly damp paper towel over the biscuits before sealing can prevent them from drying out.
Freezing
These biscuits freeze wonderfully! Wrap them individually in plastic wrap or foil and place them in a freezer-safe bag for up to three months. When you want a fresh biscuit, just thaw at room temperature or reheat directly from frozen.
Reheating
To bring your biscuits back to that just-baked warmth, pop them in a 350°F oven for 5 to 7 minutes or microwave them wrapped in a damp paper towel for 15-20 seconds. This will refresh the butteriness and softness perfectly.
FAQs
Can I substitute baking soda for baking powder in this Butter Buttermilk Biscuits Recipe?
Baking powder is preferred here because it both raises the dough and helps neutralize the acidity of the buttermilk. Using just baking soda may cause uneven rising unless you adjust the recipe’s acid balance carefully.
What’s the best way to keep the butter cold when making biscuits?
Cut your butter into small cubes and chill them in the freezer for about 10 minutes before mixing. Handling the dough quickly and working in a cool kitchen can also help keep butter from melting prematurely, which is key for flaky biscuits.
Why do I fold the dough multiple times?
Folding creates layers by trapping butter between folds of dough. When baked, this steam causes the layers to puff up, making the biscuits flaky and tender instead of dense.
Can I use regular milk instead of buttermilk?
Regular milk lacks the acidity that reacts with the baking powder, so your biscuits may not rise as well or develop the same tangy flavor. If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to milk and let it sit for 5 minutes to mimic buttermilk.
How do I store and reheat leftover biscuits without drying them out?
Store biscuits in an airtight container with a damp paper towel to retain moisture. To reheat, warm them in the oven wrapped in foil or microwave briefly wrapped in a damp towel to keep the texture soft and buttery.
Final Thoughts
This Butter Buttermilk Biscuits Recipe has been one of my all-time favorites for good reason — it’s straightforward, relies on simple ingredients, and rewards you with warm, flaky, buttery biscuits that make any meal feel like a celebration. I wholeheartedly encourage you to give it a try; your kitchen will fill with that irresistible aroma, and you’ll soon see why these biscuits become a cherished staple in every household. Happy baking!
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Description
Classic homemade butter buttermilk biscuits that are flaky, tender, and golden brown. Perfectly layered with a buttery richness and slight tang from the buttermilk, these biscuits are ideal for breakfast or as a side for any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients & Fat
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter remaining. This creates flaky layers.
- Add Buttermilk: Make a well in the center of the dry mixture and pour in the buttermilk.
- Form Dough: Gently stir the buttermilk into the flour with a fork or wooden spoon just until the dough begins to come together. Avoid overmixing; the dough should be shaggy and slightly sticky to maintain tenderness.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1/2-inch thick.
- Create Layers: Fold the dough in half and pat down to 1/2-inch thickness again. Repeat this folding and patting 2-3 more times to develop layers in your biscuits for flakiness.
- Cut Biscuits: Using a floured biscuit cutter or sharp knife, cut out round biscuits from the dough. Place them about 1 inch apart on the prepared baking sheet to allow for expansion.
- 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 from oven and let the biscuits cool slightly on a wire rack before serving warm for the best texture and flavor.
Notes
- Use cold butter to ensure flaky biscuit layers.
- Do not overmix the dough to avoid tough biscuits.
- Folding the dough several times creates layers and flakiness.
- Serve biscuits warm for optimal taste and texture.
