Butter Buttermilk Biscuits Recipe

There are few things more comforting than a batch of golden, irresistible Butter Buttermilk Biscuits hot out of the oven. These tender, flaky biscuits are the perfect combination of buttery richness and slight tang, with layers that just beg to be pulled apart. Whether layered with jam, sandwiched around eggs, or simply enjoyed warm with a pat of butter, these biscuits are a celebration of classic home baking at its very best.

this Recipe

Ingredients You’ll Need

The beauty of Butter Buttermilk Biscuits is how a handful of simple pantry staples come together to make something magic. Each ingredient plays a starring role, giving the biscuits their signature flavor, fluffy texture, and gorgeous color.

• All-purpose flour: The foundation of structure, it creates the perfect crumb for tender biscuits.
• Baking powder: Gives the biscuits their sky-high rise and fluffy texture.
• Baking soda: A little extra lift, and helps balance the tang of the buttermilk for the perfect flavor.
• Salt: Enhances flavor and balances the sweetness, ensuring every bite is savory and delicious.
• Granulated sugar: Just a touch rounds out the flavors and promotes beautiful browning.
• Unsalted butter (cold and cubed): The secret to those dreamy, flaky layers. Use straight from the fridge for best results.
• Cold buttermilk: Provides tang, tenderness, and moisture—keep it chilled for the flakiest biscuits.
• Extra buttermilk (for brushing): Helps the tops turn golden and bake up with a beautiful sheen.
• Melted butter (for brushing): Adds an irresistible finish and a gorgeous, glossy look straight from the oven.

How to Make Butter Buttermilk Biscuits

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 425°F (220°C). Lining your baking sheet with parchment paper ensures that your Butter Buttermilk Biscuits won’t stick and allows for easy cleanup later. This gives you more time to savor that first biscuit out of the oven!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This step makes sure that all your leaveners and seasonings are scattered evenly throughout the dough—no surprise lumps here! It might seem simple, but well-mixed dry ingredients make a big difference in those lofty, even biscuits.

Step 3: Cut in the Cold Butter

Add those cold, cubed pieces of unsalted butter to the bowl. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse crumbs, with some pea-sized chunks remaining. Those pockets of butter will melt in the oven, leaving beautiful flaky layers in every Butter Buttermilk Biscuit.

Step 4: Stir in the Cold Buttermilk

Make a well in the center of your mixture and pour in the cold buttermilk. Gently stir just until everything is moistened and coming together. The key here is not to overmix—too much handling can toughen your biscuits. You want a shaggy, slightly sticky dough that still looks a little rough around the edges.

Step 5: Shape and Fold for Layers

Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Now for the magic: fold the dough in half, turn it 90 degrees, and gently pat it out again. Repeat this folding process two or three more times. Each fold builds those irresistible, bakery-style layers that make Butter Buttermilk Biscuits so satisfying.

Step 6: Cut and Arrange the Biscuits

Pat the dough out one last time to about 1-inch thick. Use a round biscuit cutter (push straight down, no twisting!) to cut out your biscuits. Arrange them on your baking sheet; placing them close together gives tender, soft sides, while spacing them apart creates golden, crispier edges. It’s up to you!

Step 7: Brush and Bake

Brush the tops lightly with extra buttermilk for a gorgeous golden finish. Slide the pan into your preheated oven and bake for 12 to 15 minutes until puffed and beautifully golden brown.

Step 8: Finish with Melted Butter

As soon as the biscuits leave the oven, brush the tops generously with melted butter. This final touch adds shine, richness, and a hint more flavor, putting the “Butter” in Butter Buttermilk Biscuits.

How to Serve Butter Buttermilk Biscuits

Garnishes

Hot Butter Buttermilk Biscuits are wonderful on their own, but for extra flair, try sprinkling fresh herbs like chives or parsley on top, or give them a sweet twist with a drizzle of honey or a spoonful of your favorite fruit preserves. Each garnish brings out a new flavor dimension that keeps every biscuit experience exciting.

Side Dishes

These biscuits are the ultimate companion to classic breakfast plates—think creamy scrambled eggs, smoky bacon, or crispy sausage patties. They also play well alongside hearty soups, stews, or fried chicken dinners. Butter Buttermilk Biscuits have a welcoming personality at any meal, no matter the time of day.

Creative Ways to Present

Get playful and use your biscuits as the base for mini breakfast sandwiches, or split them and spoon over sausage gravy for a Southern classic. For an unexpectedly delightful treat, serve them warm in a basket lined with a checkered cloth and a side of whipped honey butter. The possibilities for enjoying and presenting Butter Buttermilk Biscuits are nearly endless!

Make Ahead and Storage

Storing Leftovers

If you do happen to have leftover biscuits (though they tend to vanish quickly!), let them cool to room temperature. Store in an airtight container or zip-top bag at room temperature for up to two days, or in the refrigerator for up to five days. They’re just as tasty the next morning, ready for a quick reheat!

Freezing

Butter Buttermilk Biscuits freeze beautifully. For unbaked biscuits, freeze them after cutting, then bake straight from the freezer, adding an extra two or three minutes to the bake time. Already-baked biscuits can also be frozen—just wrap tightly and store in a freezer bag for up to three months. Warm from frozen and enjoy any day you wish.

Reheating

To bring back that fresh-from-the-oven joy, warm leftover biscuits in a 350°F oven for about five to eight minutes. For a quick fix, pop one in the microwave for 15 seconds, but for best texture, the oven is your friend. A tiny dab of extra butter before reheating never hurts, either!

FAQs

Can I use a food processor to cut in the butter?

Yes, you can use a food processor to blend the butter into the flour mixture. Just pulse carefully so you don’t overwork the dough—those little chunks of butter are the secret to flaky Butter Buttermilk Biscuits!

What if I don’t have buttermilk?

If you’re out of buttermilk, you can make a quick substitute: combine 3/4 cup cold milk with 2 teaspoons of lemon juice or vinegar, stir, and let sit for five minutes before using. This homemade version brings a similar tang and tenderness.

How do I get the tallest biscuits?

For mile-high Butter Buttermilk Biscuits, make sure your baking powder and baking soda are fresh, use cold ingredients, and avoid twisting your cutter. Layers from folding the dough also help create that beautiful rise!

Can I make these biscuits gluten-free?

You can substitute a good quality 1:1 gluten-free baking flour for the all-purpose flour. Results may vary slightly, but you’ll still enjoy delicious, buttery biscuits with all the flavor you love.

Why did my biscuits turn out dry?

Overworking the dough or adding too much flour can make biscuits dry. Stick to a gentle hand when mixing and shaping, and measure flour lightly by spooning it into the cup and leveling off. Your Butter Buttermilk Biscuits will be tender every time!

Final Thoughts

There’s something magical about homemade Butter Buttermilk Biscuits—simple ingredients, a touch of care, and a whole lot of flavor. Whether you’re baking them for breakfast, dinner, or an anytime treat, I hope these biscuits become a beloved staple in your kitchen. Give them a try, and let the buttery, flaky goodness win you over!

Print