Butter Buttermilk Biscuits Recipe

There is something incredibly comforting and utterly irresistible about homemade biscuits straight from the oven, and this Butter Buttermilk Biscuits Recipe brings all that warmth right to your kitchen. Imagine golden, flaky layers bursting with buttery flavor and a tender crumb that melts in your mouth. This recipe is perfect for breakfast, brunch, or any time you crave a classic southern-style biscuit. Simple ingredients come together with a little folding magic to create something that feels special yet surprisingly easy to make. Trust me, once you try these, they’ll become a beloved go-to in your baking repertoire.

Ingredients You’ll Need

The beauty of this Butter Buttermilk Biscuits Recipe lies in its straightforward, wholesome ingredients. Each component plays a vital role: the flour forms the backbone; baking powder gives the rise; salt balances flavor; butter adds richness and flakiness; and buttermilk brings tang and moisture. These pantry staples come together in perfect harmony to create biscuits that are every bit as delightful as they sound.

• 2 cups all-purpose flour: The base that provides structure and a tender crumb when handled just right.
• 1 tablespoon baking powder: This is the leavening agent that creates those lovely, light layers.
• 1 teaspoon salt: Enhances flavor and balances the richness of the butter and buttermilk.
• 1/2 cup unsalted butter, cold and cut into small pieces: The star of flakiness, cutting cold butter in small pieces ensures little pockets of buttery goodness.
• 3/4 cup buttermilk: Adds moisture and a subtle tang, helping tenderize the dough and activate the baking powder.

How to Make Butter Buttermilk Biscuits Recipe

Step 1: Preheat and Prepare

Start by heating your oven to a hot 450°F (230°C). A high temperature helps the biscuits rise quickly and develop that golden crust we all crave. Don’t forget to line your baking sheet with parchment paper—this prevents sticking and makes cleanup a dream.

Step 2: Mix the Dry Ingredients

Combine the all-purpose flour, baking powder, and salt in a large mixing bowl. Whisking these together evenly distributes the leavener and salt, so every bite tastes balanced and light.

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 the texture resembles coarse crumbs sprinkled with pea-sized bits of butter. These buttery pockets are essential for creating layered, tender flakes while baking.

Step 4: Add the Buttermilk

Create a well in the center of your flour-and-butter mix and pour in the buttermilk. This liquid will bring the dough together and help activate the baking powder for a light, airy biscuit.

Step 5: Gently Combine

Using a fork or wooden spoon, stir the buttermilk into the flour mixture until just combined. The dough should be shaggy and slightly sticky—you want to avoid overworking it to keep those layers tender and flaky.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface, then gently pat it into a 1/2-inch thick rectangle. This flat shape is the base for the layering technique that gives these biscuits their signature fluff.

Step 7: Fold and Layer

Fold the dough in half, pat it down again to 1/2-inch thickness, and repeat this fold-and-pat process 2 to 3 more times. This creates thin layers of dough separated by butter that puff up beautifully during baking for that melt-in-your-mouth texture.

Step 8: Cut and Arrange

With a floured biscuit cutter or a sharp knife, cut out your biscuits and place them on the baking sheet about an inch apart. This space allows heat to circulate evenly and helps each biscuit develop a golden crust.

Step 9: Bake

Pop your tray into the hot oven and bake for 10 to 12 minutes until the biscuits are a gorgeous golden brown on top. The smell filling your kitchen will be pure happiness in progress.

Step 10: Cool and Enjoy

Remove the biscuits from the oven and let them rest briefly on a wire rack so they stay crisp on the outside while cooling. Serve warm and watch them disappear fast!

How to Serve Butter Buttermilk Biscuits Recipe

Garnishes

You can keep it simple with a pat of fresh butter melting into each warm biscuit, or spread on creamy honey butter for a little sweetness. For a savory twist, try a dollop of herb-infused cream cheese or a drizzle of homemade sausage gravy—either garnishes elevate the humble biscuit to a delicious treat.

Side Dishes

These biscuits are incredibly versatile and make a fantastic partner to a variety of meals. They’re perfect alongside scrambled eggs and bacon for breakfast, or served with a hearty bowl of soup or stew for lunch or dinner. Pair them with fried chicken or collard greens for that classic southern soul food experience.

Creative Ways to Present

Try slicing your warm biscuits in half and piling them with fried chicken or pulled pork and coleslaw for a mouthwatering sandwich. Or split them open and layer with fresh strawberries and whipped cream to create a delightful dessert. The Butter Buttermilk Biscuits Recipe lends itself to endless creativity!

Make Ahead and Storage

Storing Leftovers

If you have any biscuits left (though it’s rare!), store them in an airtight container at room temperature for up to two days. This will keep them soft and ready to enjoy without losing their flavor.

Freezing

Butter Buttermilk Biscuits freeze wonderfully. Once cut, arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. This method prevents sticking. Bake from frozen for a fresh-baked taste anytime you want.

Reheating

To reheat, warm your biscuits in a 350°F oven for about 10 minutes or until heated through, which helps restore that just-baked flakiness better than a microwave. A quick toast slice also gives great results if you prefer crisp edges.

FAQs

Can I make this Butter Buttermilk Biscuits Recipe without buttermilk?

Yes! If you don’t have buttermilk on hand, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes to mimic the tangy acidity of buttermilk. This substitute works beautifully in the recipe.

Why is folding the dough important?

Folding layers the dough with butter, creating pockets of steam during baking. This process yields the biscuits’ flaky layers and tender crumb that everyone loves, so it’s worth taking the time to do it right.

Can I use salted butter instead of unsalted?

Using salted butter is okay, but reduce or omit the added salt in the recipe to prevent over-seasoning. Unsalted butter gives you better control over the final flavor.

How do I know when the biscuits are done?

Look for a golden-brown top and a lightly crisp exterior. The biscuits should spring back gently to the touch, indicating a tender and fully baked interior.

Can I make these biscuits vegan?

This recipe relies on butter and buttermilk for flavor and texture, so it’s challenging to make a true vegan version without altering the character significantly. However, plant-based butter and a dairy-free buttermilk alternative could be experimented with, though the texture may differ.

Final Thoughts

There is something truly special about pulling warm, buttery biscuits fresh from the oven, and this Butter Buttermilk Biscuits Recipe captures all the magic of that experience. It’s approachable enough for any home baker, yet impressive enough to share at the family table. I wholeheartedly encourage you to give it a try and delight in the cozy, flaky goodness that only homemade biscuits can bring.

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