There’s simply nothing like the warm, pillowy comfort of Butter Buttermilk Biscuits fresh from the oven! This classic recipe captures everything you crave in a biscuit: golden edges, flaky layers, and that unmistakable creamy-rich flavor from real butter and tangy buttermilk. Whether you’re serving them for breakfast, hosting a special brunch, or simply elevating your favorite dinner, Butter Buttermilk Biscuits bring a sense of Southern-inspired hospitality to any table.
Ingredients You’ll Need
The beauty of these biscuits is in their simplicity—the short ingredient list proves that a few essentials can combine to make something downright irresistible. Each component truly shines, working in harmony for biscuit perfection.
- All-purpose flour: The sturdy backbone of your biscuits, providing a tender yet substantial crumb.
- Baking powder: This is your lift-off! Baking powder ensures that your Butter Buttermilk Biscuits rise tall and fluffy.
- Baking soda: Just a pinch helps activate the buttermilk’s tang and boosts leavening.
- Salt: Salt sharpens all the flavors, turning rich and tangy into something multidimensional.
- Granulated sugar (optional): Add a hint if you like a whisper of sweetness—it balances the savory notes beautifully.
- Unsalted butter, very cold and cubed: Absolute biscuit magic! Cold butter creates distinct pockets for that signature flakiness, so don’t skimp or let it warm up.
- Cold buttermilk (plus more for brushing): Buttermilk’s gentle tang is the heartbeat of these biscuits, bringing exceptional tenderness and flavor to every bite.
How to Make Butter Buttermilk Biscuits
Step 1: Preheat and Prepare
Start by preheating your oven to a piping 450°F (232°C). That high initial heat means your Butter Buttermilk Biscuits will spring up tall and proud, developing a golden-brown crust while keeping the insides soft and plush. Line your baking sheet or set out a cast iron skillet if you want extra crispy edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, grab your whisk and gently combine the flour, baking powder, baking soda, salt, and sugar (if using). Whisking not only blends things evenly, but it also helps aerate the flour, making your biscuits feather-light.
Step 3: Cut in the Butter
Add those cold, cubed butter pieces right into the flour mixture. Using a pastry cutter or your fingertips, work quickly—break up the butter until it forms pea-sized bits. This isn’t the time for perfection; a few larger pieces are great for flakiness, giving Butter Buttermilk Biscuits their iconic texture.
Step 4: Bring in the Buttermilk
Pour in your cold buttermilk, stirring gently with a fork or spatula. The dough should just come together; don’t overmix, or you’ll lose that delicate crumb. It’s perfectly normal if you see small bits of butter peeking out!
Step 5: Fold for Layers
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half, pat it out again, and repeat this fold-and-pat process two more times. This classic folding creates those dreamy, pull-apart layers in every Butter Buttermilk Biscuit.
Step 6: Cut Out and Arrange
Final pat: shape your dough to about 1-inch thickness. Use a round biscuit cutter—don’t twist it!—to cut out your biscuits, which helps them rise evenly (twisting seals the edges). Arrange biscuits closely together on your baking sheet so their sides touch, encouraging a softer rise.
Step 7: Brush and Bake
Before they hit the oven, brush the tops of your biscuits with a little extra buttermilk for sheen and color. Bake for 12–15 minutes, or until each one is temptingly golden brown. Let them cool just a moment, then serve warm while that buttery aroma fills the kitchen.
How to Serve Butter Buttermilk Biscuits
Garnishes
For a finishing flair, brush warm biscuits with melted butter and sprinkle with a smidge of flaky sea salt, fresh herbs like chives, or a drizzle of local honey if you’re feeling fancy. These little touches elevate Butter Buttermilk Biscuits from comforting to crave-worthy.
Side Dishes
Butter Buttermilk Biscuits are remarkably versatile on the table. Pair them alongside scrambled eggs or a cheesy breakfast casserole, dunk them into hearty stews, or serve with fried chicken for an unforgettable Southern supper. Their flavor profile fits both sweet and savory cravings.
Creative Ways to Present
Make mini sandwich sliders stuffed with ham and cheddar, or split them and top with seasonal jams for a brunch buffet. You can even create biscuit shortcakes layered with berries and whipped cream for dessert—these Butter Buttermilk Biscuits are the definition of adaptable.
Make Ahead and Storage
Storing Leftovers
Store cooled biscuits in an airtight container at room temperature for up to two days. They’ll keep their tender bite and buttery flavor, making them perfect for breakfast or snacking the next day.
Freezing
To freeze, let biscuits cool completely, then arrange in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep beautifully for up to two months. When you crave Butter Buttermilk Biscuits, simply reheat and enjoy as if they’re freshly baked!
Reheating
For best results, rewarm biscuits in a 350°F (177°C) oven for 7–10 minutes, or until heated through. This brings back their just-baked texture. For a softer biscuit, a quick microwave zap for 15–20 seconds will also do the trick.
FAQs
Can I make Butter Buttermilk Biscuits ahead of time?
Absolutely! Prepare and cut out the biscuits, then freeze them unbaked on a sheet. When ready to bake, you can go straight from freezer to oven; just add a couple extra minutes to the baking time.
What’s the secret to super flaky layers?
Keep everything as cold as possible—use chilled butter and buttermilk, and work quickly. Folding the dough gently (without overmixing) is another big key for creating distinct layers in your Butter Buttermilk Biscuits.
Do I have to use buttermilk?
Buttermilk is traditional for its tang and tender crumb, but in a pinch, you can make a substitute by mixing 3/4 cup milk with 2 teaspoons lemon juice or vinegar. Let it sit a few minutes before adding.
Can I make these biscuits gluten-free?
Yes, you can swap in a cup-for-cup gluten-free flour blend. Just be aware that texture may be a bit different, so keep an eye while mixing and try not to overwork the dough.
Why shouldn’t I twist the biscuit cutter?
Twisting the cutter seals off the biscuit edges, which can prevent a good rise. Press straight down and pull straight up for tall, fluffy Butter Buttermilk Biscuits every time.
Final Thoughts
With every batch of Butter Buttermilk Biscuits, you’re baking up more than a side—you’re serving love, warmth, and a little bit of magic. Treat yourself and your loved ones to these irresistible, flaky biscuits, and I promise they’ll soon become a cherished ritual in your own kitchen!
