These Butter Buttermilk Biscuits are soft, flaky, and melt-in-your-mouth delicious! Made with butter and buttermilk, they have the perfect balance of flavor and texture. Whether served for breakfast with jam or alongside dinner, these biscuits are a family favorite that’s easy to make and sure to impress.
Servings & Timing
Yield: 8 biscuits
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: About 25 minutes
Ingredients List
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter, cold and cut into cubes
- ¾ cup buttermilk, cold
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You want small pea-sized pieces of butter in the dough, which will help make the biscuits flaky.
Step 4: Add Buttermilk
Pour the cold buttermilk into the flour mixture. Stir gently with a spoon until the dough just comes together. Do not overmix; it’s okay if the dough is a little shaggy.
Step 5: Shape the Biscuits
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together, being careful not to overwork it. Pat the dough into a rectangle about 1-inch thick.
Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Press the cutter straight down to avoid compressing the dough, which helps the biscuits rise better.
Step 6: Bake
Bake the biscuits in the preheated oven for 12–15 minutes, or until they are golden brown on top.
Step 7: Serve
Remove the biscuits from the oven and let them cool slightly before serving. For extra flavor, you can brush the tops with melted butter.
Additional Notes
- Cold Butter: Make sure the butter is very cold. This helps create flaky layers in the biscuits.
- Do Not Overmix: Overmixing the dough will result in dense biscuits, so mix until the dough just comes together.
- Flour Type: All-purpose flour is best for these biscuits. For a slightly more tender biscuit, you can use cake flour.
Dietary Info (Approximate per biscuit, based on 8 biscuits)
- Calories: 180
- Protein: 3g
- Carbohydrates: 22g
- Fat: 10g
Vegetarian, low-fat if using skim milk or dairy-free butter.
Step-by-Step Cooking Guide
Step 1: Preheat oven and prepare baking sheet
Step 2: Mix dry ingredients
Step 3: Cut in the cold butter
Step 4: Add buttermilk and stir gently
Step 5: Shape the dough and cut out biscuits
Step 6: Bake for 12–15 minutes
Step 7: Serve warm
Ingredient Details & Substitutions
Buttermilk
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to ¾ cup milk. Let it sit for 5 minutes before using.
Butter
- Unsalted butter is best for control over the salt content, but you can use salted butter if that’s what you have on hand. Just reduce the added salt by half.
Recipe Variations & Serving Suggestions
Cheddar Biscuits
- Add ½ cup shredded cheddar cheese to the dough for a cheesy twist. You can also fold in some chopped herbs like chives or rosemary.
Garlic Biscuits
- Brush the tops with garlic butter immediately after baking for extra flavor.
Serving Ideas
- Serve with jam, butter, or honey for breakfast.
- Great as a side for soup, chili, or a roast dinner.
Storage & Make-Ahead
Room Temperature
- Store leftover biscuits in an airtight container for 2–3 days.
Freezer
- Freeze the baked biscuits in a freezer-safe bag for up to 1 month. Reheat in the oven or microwave.
FAQs
Q: Can I use a different fat instead of butter?
A: Yes, you can substitute cold lard or vegetable shortening for the butter if desired.
Q: Can I make these biscuits ahead of time?
A: Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Let the dough come to room temperature before cutting and baking.
Q: How do I make my biscuits fluffier?
A: Make sure you don’t overwork the dough and use cold butter to create the best texture. You can also add a bit of baking soda to help with leavening.
Optional Personal Story
These Butter Buttermilk Biscuits remind me of family gatherings and Sunday mornings. There’s just something magical about the smell of freshly baked biscuits coming out of the oven. They’re always a hit in my house, and I love serving them with a dollop of jam or alongside a hearty soup.
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