Why You’ll Love This Recipe
These butter buttermilk biscuits are the perfect blend of flaky, buttery goodness and tender texture. They’re quick to make, require just a handful of pantry staples, and are a versatile addition to any meal. Whether you serve them with a dollop of jam for breakfast or as a side to hearty soups and stews, these biscuits are guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Directions
- Preheat your oven to 450°F (230°C).
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse sand.
- Make a well in the center of the mixture and pour in the buttermilk. Stir just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it gently a few times.
- Pat the dough out into a 1-inch thick rectangle.
- Using a 2-inch biscuit cutter, cut out as many biscuits as possible. Place them on a baking sheet.
- Gather the scraps, pat them out again, and cut additional biscuits until all the dough has been used.
- Bake the biscuits for 12-15 minutes, or until golden brown.
- Serve warm and enjoy!
Servings and Timing
- Servings: Makes about 8 biscuits
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: Approximately 25 minutes
Variations
- Cheese Biscuits: Add 1/2 cup of shredded cheddar cheese to the dry ingredients for cheesy biscuits.
- Herb Biscuits: Stir in 1 tablespoon of finely chopped fresh herbs like rosemary, thyme, or parsley.
- Sweet Biscuits: Add 2 tablespoons of sugar to the dry ingredients for a slightly sweet variation. Perfect with honey or jam.
Storage/Reheating
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
- Freezing: Wrap baked biscuits individually in plastic wrap and freeze for up to 3 months. Reheat directly from frozen.
- Reheating: Warm biscuits in a 350°F (175°C) oven for 5-7 minutes or in the microwave for 20-30 seconds.
FAQs
How do I keep my biscuits flaky?
Use cold butter and handle the dough as little as possible to maintain the flakiness.
Can I substitute buttermilk?
Yes, you can use a buttermilk substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough, cut out the biscuits, and refrigerate them for up to 8 hours before baking.
What can I use instead of a biscuit cutter?
A drinking glass or jar lid can work in a pinch. Dip it in flour to prevent sticking.
Why didn’t my biscuits rise?
Ensure your baking powder is fresh and avoid overworking the dough, which can make the biscuits dense.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/2 teaspoon.
How do I reheat biscuits without drying them out?
Wrap them in foil and heat in the oven or place a damp paper towel over them when microwaving.
Can I freeze the dough instead of baked biscuits?
Yes, freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding 2-3 extra minutes.
What can I serve with these biscuits?
They pair well with soups, stews, fried chicken, or even topped with gravy for breakfast.
How do I make sure my biscuits don’t stick to the baking sheet?
Line the baking sheet with parchment paper or a silicone baking mat for easy removal.
Conclusion
These butter buttermilk biscuits are a must-have recipe for any home cook. Easy to prepare and endlessly versatile, they bring a comforting, homemade touch to any table. Give them a try and experience the magic of fresh, flaky biscuits straight from your oven.
PrintButter Buttermilk Biscuits
These buttery, flaky buttermilk biscuits are the perfect addition to any meal. With a golden crust and tender layers, they’re easy to make and utterly delicious. Serve them warm with butter, jam, or as a base for biscuits and gravy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Category: Bread, Breakfast, Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- 1 tablespoon butter, melted (for brushing)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the cold buttermilk and stir gently with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a floured surface. Gently pat the dough into a rectangle about 1-inch thick. Fold the dough in half and pat it out again. Repeat this process 3–4 times to create layers.
- Cut biscuits using a 2-inch round cutter, pressing straight down without twisting. Re-roll scraps to cut more biscuits if needed.
- Place the biscuits on the prepared baking sheet, close together for softer sides or spaced apart for crispier edges. Brush the tops with melted butter.
- Bake for 12–15 minutes, or until the tops are golden brown.
- Serve warm and enjoy!
Notes
- Keep all ingredients cold to ensure flaky layers.
- Folding the dough helps create those classic biscuit layers.
- If you don’t have buttermilk, substitute with 3/4 cup milk plus 1 tablespoon lemon juice or vinegar (let sit for 5 minutes before using).