Butter 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
Scale
- 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).
Find it online: https://recipe.newsvks.com/butter-buttermilk-biscuits/