I absolutely adore making these Butter Buttermilk Biscuits Recipe from scratch because they capture the essence of comfort food with every soft, flaky bite. The combination of cold butter and tangy buttermilk creates biscuits that are perfectly tender on the inside, with a golden crust that simply melts in your mouth. I love how this recipe brings a little bit of Southern charm right to my kitchen, and honestly, it’s become my go-to whenever I want something both simple and spectacular to serve up.
Why You'll Love This Butter Buttermilk Biscuits Recipe
What gets me every time about this Butter Buttermilk Biscuits Recipe is the flavor. The slight tang from the buttermilk pairs beautifully with the richness of the butter, giving the biscuits a depth that feels so nostalgic and homemade. I love that balance—it’s not overpowering, just perfectly buttery with a subtle zing that makes every bite exciting.
In terms of ease, this recipe is incredibly straightforward. The ingredients are simple pantry staples, and the technique is about gentle folding and minimal mixing to keep the biscuits light and flaky. I’ve found that even if I’m pressed for time, I can whip up these biscuits quickly without sacrificing any of the delicious results. And because the method is so approachable, I always feel confident inviting friends over to share them.
Lastly, these biscuits are perfect for almost any occasion. Whether it’s a lazy weekend breakfast smothered in jam and butter, a side for a Sunday roast, or even a special holiday feast, they elevate the meal without fuss. What makes this Butter Buttermilk Biscuits Recipe stand out to me is just how effortlessly it turns simple ingredients into something extraordinary that feels deeply satisfying and warm.
Ingredients You'll Need
The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role in building the biscuit’s delicate texture and flavor, so you hardly need anything fancy—just quality basics done right!
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- All-purpose flour: The base of the biscuit dough, providing structure and tenderness.
- Baking powder: Helps the biscuits rise and become fluffy.
- Baking soda: Reacts with the buttermilk for extra lift and browning.
- Salt: Enhances the overall flavor and balances the richness.
- Unsalted butter, cold and cubed: Creates buttery pockets and a flaky texture when cut into the flour.
- Buttermilk, cold: Adds moisture and a subtle tang that makes these biscuits irresistibly flavorful.
Directions
Step 1: Preheat your oven to 425°F (220°C). Getting the oven nice and hot upfront is key to achieving those golden, fluffy biscuits.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. This ensures even rising and seasoning.
Step 3: Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces. These little bits of butter are what create that flaky texture I love.
Step 4: Pour in the cold buttermilk and gently stir just until the dough begins to come together. Be careful not to overmix here — you want to keep the dough tender and light.
Step 5: Turn the dough out onto a floured surface and fold it over itself 4 to 5 times. This folding technique layers the dough and helps develop the biscuits’ flakiness, so don't skip this step!
Step 6: Roll the dough out to about 1-inch thickness. Use a biscuit cutter to cut out rounds, applying straight, even pressure to avoid sealing the edges.
Step 7: Place the biscuit rounds onto a baking sheet lined with parchment paper, leaving some space between each one to allow for rising.
Step 8: Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are puffed up and lightly golden on top. Keep an eye on them—you want a nice golden color without overbaking.
Servings and Timing
This recipe yields about 10 generous biscuits, perfect for serving a family or a small gathering. The prep time is impressively short at around 10 minutes, making it quick to throw together anytime you need fresh biscuits. Baking takes about 15 minutes, so overall you're looking at approximately 25 minutes from start to finish. No resting time is necessary, which means you can enjoy these buttery delights piping hot from the oven without delay.
How to Serve This Butter Buttermilk Biscuits Recipe
I love serving these biscuits warm, slathered with a pat of butter that melts right into the flaky layers. They also pair beautifully with a drizzle of honey or a spoonful of homemade jam for a sweet touch at breakfast. For a heartier option, I like splitting them open and filling them with flaky fried chicken or sausage gravy — Southern comfort at its finest!
For presentation, arranging biscuits stacked on a rustic wooden board or in a warm basket lined with a cloth napkin adds a cozy, inviting vibe that’s perfect for family dinners or brunch with friends. I often sprinkle a tiny pinch of flaky sea salt on top just before baking for an extra flavor pop and pretty look.
When it comes to beverages, these biscuits are incredibly versatile. I enjoy pairing them with a steaming cup of coffee or herbal tea in the morning. For dinners or holiday meals, a sparkling cider or a light white wine complements them nicely without overpowering their delicate flavors. They’re truly an all-occasion biscuit that shine best enjoyed fresh out of the oven, warm and tender.
Variations
Over time, I’ve experimented with a few fun twists on this Butter Buttermilk Biscuits Recipe. For example, swapping regular all-purpose flour with whole wheat adds a nutty richness and a bit more texture if you prefer a heartier biscuit. If gluten is a concern, I’ve found that a gluten-free flour blend works well here, though I usually add a bit of xanthan gum to help with the structure.
For a dairy-free variation, substituting the butter for a coconut oil blend and using a plant-based buttermilk made from almond or soy milk plus a splash of vinegar can still yield delightful results, though the flavor will shift slightly. I often like to add chopped fresh herbs like rosemary or chives to the dough for a savory sprinkle of freshness, or even a handful of sharp cheddar cheese for a rich, indulgent bite.
If you’re short on time, you can skip rolling and folding the dough multiple times and simply pat it out once — the biscuits won’t be quite as flaky but still delicious. Alternatively, for a golden crust on the bottom, try baking them in a cast-iron skillet instead of a baking sheet; it gives a lovely crisp finish I can’t resist.
Storage and Reheating
Storing Leftovers
If you have any leftovers, I recommend storing the biscuits in an airtight container at room temperature for up to two days. Using a container with a tight seal helps keep moisture in without making the biscuits soggy. If your kitchen is especially warm, refrigerating them wrapped in foil or plastic wrap is a good idea, but be sure to let them come to room temperature before reheating for the best texture.
Freezing
These biscuits freeze beautifully! I like to freeze them individually on a baking sheet first, then transfer them to a freezer-safe bag or container once firm. This way, you can pull out just as many as you need. They keep well frozen for up to 3 months. When you’re ready to enjoy, thaw them at room temperature or reheat straight from frozen with a slightly longer warming time.
Reheating
To reheat, I find wrapping the biscuits in foil and warming them in a 350°F oven for about 10-15 minutes restores that fresh-baked softness and buttery warmth. Avoid microwaving if possible, as it can make them chewy or tough. If you want a crisp exterior, open the foil for the last few minutes of heating. Reheating with a little pat of butter on top also revives their rich flavor beautifully.
FAQs
Can I use regular milk instead of buttermilk in this recipe?
You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which reacts with the baking soda to help the biscuits rise. Let it sit for about 5 minutes before adding. However, the flavor will be a little less tangy compared to authentic buttermilk.
Why is it important to use cold butter and cold buttermilk?
Cold butter creates layers of steam as it melts during baking, which leads to flaky, tender biscuits. Warm butter will blend too thoroughly with the flour, resulting in denser biscuits. The same goes for buttermilk—it keeps the dough cool and helps prevent overmixing that can toughen the biscuits.
Can I make these biscuits ahead of time?
Yes! You can prepare the dough, cut out the biscuits, and refrigerate them covered on the baking sheet for up to 24 hours before baking. Just let them come to room temperature before putting them in the oven. This is a great way to save time while still enjoying freshly baked biscuits.
What’s the best way to cut the biscuits — scrape or twist?
I always recommend pressing straight down without twisting the cutter. Twisting can seal the edges of the dough, preventing the biscuits from rising properly and resulting in a denser texture. A clean, straight cut encourages better lift and a lighter, fluffier biscuit.
How do I know when the biscuits are done baking?
You’ll want to look for a golden brown top and edges, with a slightly firm feel when gently pressed. The biscuits should have puffed up nicely and sound hollow if you tap the bottom lightly. Depending on your oven, keeping an eye close after the 12-minute mark will help you catch that perfect golden finish.
Conclusion
I can honestly say this Butter Buttermilk Biscuits Recipe has become one of my all-time favorite ways to bring a little joy and comfort to the table. Whether you’re new to biscuit baking or a seasoned pro, these fluffy, buttery treats are guaranteed to impress and satisfy. I hope you enjoy making and sharing them as much as I do—they really are a simple pleasure worth savoring!
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Butter Buttermilk Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 biscuits
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Description
These Butter Buttermilk Biscuits combine simple, traditional Southern ingredients to create tender, flaky biscuits with a rich flavor and delightful texture. Cold butter and buttermilk are the stars, working together to produce biscuits that are golden brown on the outside and perfectly soft inside—ideal for breakfast or as a side dish to any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the biscuits evenly.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs, which helps create the biscuit's flaky texture.
- Add buttermilk: Pour the cold buttermilk into the bowl and stir gently just until the dough comes together. Take care not to overmix to keep the biscuits tender.
- Fold the dough: Turn the dough out onto a floured surface and gently fold it over itself 4-5 times to build layers without compressing it too much.
- Shape and cut biscuits: Roll the dough out to about 1-inch thickness. Use a biscuit cutter to cut out biscuits, ensuring clean edges for rising.
- Prepare for baking: Place the cut biscuits on a baking sheet lined with parchment paper, spaced slightly apart so they bake evenly.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
- Serve warm: Remove from the oven and enjoy the biscuits warm for the best flavor and texture.
Notes
- Keep the butter and buttermilk cold to ensure flaky layers.
- Do not overmix the dough; it should just come together to avoid tough biscuits.
- Use a sharp biscuit cutter and avoid twisting it to help biscuits rise evenly.
- Baking biscuits on parchment paper prevents sticking and eases cleanup.
- Serve these biscuits with butter, honey, or your favorite jam for added flavor.
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