Description
Butter Buttermilk Biscuits are soft, flaky, and golden southern-style biscuits made with real butter and tangy buttermilk. They’re perfect for breakfast, brunch, or as a side for comfort meals like fried chicken, gravy, or jam.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 to 1 cup cold buttermilk
- 2 tbsp melted butter (for brushing tops)
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Make a well in the center and pour in 3/4 cup of cold buttermilk. Stir gently until the dough just comes together. Add a bit more buttermilk if needed.
- Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1/2 inch thick. Fold it over itself 2–3 times to create layers, then pat to about 1 inch thick.
- Use a round biscuit cutter to cut out biscuits and place them close together on the prepared baking sheet.
- Re-roll scraps once and cut out remaining biscuits.
- Bake for 12–15 minutes or until golden brown on top.
- Brush hot biscuits with melted butter immediately after removing from the oven.
- Serve warm with honey, butter, or jam.
Notes
- Keep ingredients cold for the flakiest biscuits.
- Do not overwork the dough—it should be slightly shaggy.
- If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
- Freeze unbaked biscuits for up to 2 months; bake directly from frozen, adding 2 extra minutes.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baked
- Cuisine: Southern American