Butter Buttermilk Biscuits Recipe
If there’s one recipe I reach for when I want to impress at breakfast—or honestly, anytime—it’s Butter Buttermilk Biscuits. These are the biscuits that vanish before they’ve even cooled, with impossibly flaky layers, a golden, buttery top, and that tender, tangy crumb only real buttermilk can provide. Whether you’re serving them with jam, honey, or just a swipe of soft butter, Butter Buttermilk Biscuits are the kind of homemade comfort food everyone dreams about.
Ingredients You’ll Need
Nothing fancy here—just the classics, and each one matters! The beauty of Butter Buttermilk Biscuits is how these simple ingredients come together to create pure biscuit magic. Every element brings its own magic for texture, lift, and flavor.
- All-purpose flour: The foundation for that perfect crumb and tender, fluffy texture.
- Baking powder: Provides the all-important rise, making your biscuits light and tall.
- Baking soda: Reacts with the buttermilk for extra lift and a slight tang.
- Salt: Enhances every bite and brings out the flavor of the butter.
- Granulated sugar (optional): Just a hint for balance and a touch of sweetness—totally up to you!
- Cold unsalted butter: The star for flakiness and rich, buttery layers—keep it ice-cold for best results.
- Cold buttermilk: Adds signature tang and tenderness, plus helps activate the leaveners.
- Melted butter for brushing (optional): For that irresistible golden, glossy finish on top.
How to Make Butter Buttermilk Biscuits
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 425°F. Line a baking sheet with parchment paper—this keeps your biscuits from sticking and helps with even browning. Getting everything ready now means you can work quickly once the dough comes together, which is key for flakier Butter Buttermilk Biscuits.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar if you like a touch of sweetness. Thorough mixing at this stage ensures your leaveners are evenly distributed, setting the foundation for evenly risen biscuits.
Step 3: Cut in the Cold Butter
Add those glorious cold butter cubes to your dry mix. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse, pea-sized crumbs. This step is what creates those magic pockets of steam that make Butter Buttermilk Biscuits flaky. Work quickly so the butter stays cold!
Step 4: Add the Buttermilk
Make a well in the center of your flour mixture and pour in the cold buttermilk. Use a gentle hand to stir just until the dough comes together—don’t overmix. A shaggy dough is perfect; overmixing can mean tough biscuits.
Step 5: Fold for Flaky Layers
Turn your dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Now, fold it in half and pat it out again. Repeat this folding process two more times. Each fold adds beautiful, sky-high layers to your Butter Buttermilk Biscuits.
Step 6: Cut Out the Biscuits
Pat your dough to about 3/4-inch thickness. Use a 2 to 2.5-inch round cutter, pressing straight down—never twist! Twisting seals the edges and prevents the biscuits from rising tall. Gather scraps gently and cut out as many biscuits as you can.
Step 7: Bake to Golden Perfection
Arrange your biscuits on the prepared baking sheet. Place them close together for soft sides, or spaced apart for crispier edges. Bake for 12–15 minutes until the tops are beautifully golden. If you like, brush the warm biscuits with melted butter right out of the oven for that bakery-style gloss and flavor.
How to Serve Butter Buttermilk Biscuits
Garnishes
A hot, fresh batch of Butter Buttermilk Biscuits practically begs for a simple garnish: a brush of melted butter, a sprinkle of flaky salt, or maybe a drizzle of local honey. For a sweet touch, a spoonful of homemade jam or preserves will make them sing.
Side Dishes
Serve your biscuits alongside scrambled eggs, crispy bacon, or creamy sausage gravy for a breakfast spread that feels like a Southern brunch. They also make a perfect partner for hearty soups, stews, or a simple salad at lunch or dinner.
Creative Ways to Present
Try splitting your warm biscuits and filling them with fried chicken for a biscuit sandwich, or layer them with strawberries and whipped cream for an easy shortcake dessert. For parties, cut smaller biscuits and serve them as sliders with ham and cheese.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Butter Buttermilk Biscuits, let them cool completely, then store them in an airtight container at room temperature for up to 2 days. They’ll stay soft and delicious, ready for snacking or quick breakfasts.
Freezing
You can freeze both unbaked and baked biscuits. For unbaked, arrange the cut biscuits on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes. Baked biscuits freeze beautifully, too—just thaw and reheat when cravings strike!
Reheating
To revive your biscuits, pop them in a 350°F oven for 5–8 minutes until warmed through. A quick zap in the microwave works too, but the oven helps bring back that fresh-from-the-oven texture. Brush with a touch more melted butter if you want that “just baked” feel.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just reduce the added salt in the recipe to balance things out. Salted butter adds a bit more flavor, but your Butter Buttermilk Biscuits will still turn out beautifully.
What if I don’t have buttermilk?
No worries—make a quick substitute by adding 2 teaspoons of lemon juice or vinegar to 3/4 cup milk. Let it sit for 5 minutes, and you’re set for tangy, tender biscuits.
How do I get extra-tall, flaky layers?
The secret is in the folding! Gently folding the dough over itself three times creates those glorious layers. Also, make sure your butter and buttermilk are ice-cold before starting.
Can I add cheese or herbs to this recipe?
Definitely! Stir in a handful of shredded cheddar, chopped chives, or fresh herbs with the dry ingredients before adding the butter. It’s a fun way to switch up classic Butter Buttermilk Biscuits.
Why shouldn’t I twist the biscuit cutter?
Twisting the cutter seals the edges of the dough, which prevents the biscuits from rising as high and forming those tender layers. Press straight down for the best results.
Final Thoughts
If you’ve never made Butter Buttermilk Biscuits from scratch, now’s the perfect moment to try. You’ll be amazed at how quickly they come together and how outrageously delicious they are fresh from your own oven. Give it a go—you might just find yourself making them every weekend!
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Butter Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
This classic recipe for Butter Buttermilk Biscuits yields soft, flaky, and buttery biscuits perfect for breakfast or any time of day. Made with simple pantry ingredients like all-purpose flour, cold butter, and tangy buttermilk, these Southern-style biscuits come together quickly and bake up golden brown with a tender crumb. Ideal for serving with jams, honey, or gravy, they’re a delicious homemade treat that will elevate your biscuit game.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
Wet Ingredients
- 3/4 cup cold buttermilk (plus 1–2 tablespoons more if needed)
- 1 tablespoon melted butter for brushing (optional)
Fat
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if using to distribute the leavening agents evenly.
- Cut in Butter: Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add Buttermilk: Make a well in the center of the dry mixture and pour in the cold buttermilk. Stir gently with a spoon until just combined—be careful not to overmix to keep the biscuits flaky.
- Fold Dough: Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold the dough in half and pat it out again. Repeat this folding and patting process two more times to build flaky layers.
- Shape Biscuits: Finally, pat the dough out to about 3/4-inch thickness. Using a 2 to 2.5-inch round biscuit cutter, cut out biscuits by pressing straight down without twisting to ensure they rise evenly.
- Arrange for Baking: Place the biscuits on the prepared baking sheet close together if you want soft sides or spaced apart for crisper edges.
- Bake: Bake for 12–15 minutes until the tops are golden brown and biscuits are cooked through.
- Finish and Serve: Optional: brush the warm biscuits with melted butter for added richness. Serve immediately while warm.
Notes
- Keep all ingredients cold to ensure the flakiest biscuits.
- If freezing unbaked biscuits, bake them straight from the freezer and add a few extra minutes to the baking time.
- Do not twist the biscuit cutter when cutting dough to preserve layers and height.
- Buttermilk can be substituted with milk plus a tablespoon of vinegar or lemon juice if necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
