Butter Buttermilk Biscuits: Flaky, Golden, and Baked from the Heart
Few things say “comfort” like a tray of fresh-from-the-oven Butter Buttermilk Biscuits. With their golden crust, fluffy layers, and rich, buttery flavor, these Southern-style biscuits are a timeless classic. Whether served with jam at breakfast, alongside soup at lunch, or smothered in gravy for dinner, they’re the kind of homemade treat that turns any meal into something special.
Made with simple ingredients and a foolproof method, these biscuits rise beautifully and deliver that tender, melt-in-your-mouth texture that biscuit lovers dream of.
Why You’ll Love These Buttermilk Biscuits
🧈 Rich and buttery — with layers that pull apart perfectly
🥣 Made from scratch with just a few pantry staples
⏱️ Quick to make — ready in about 30 minutes
🍽️ Versatile — perfect with breakfast, brunch, or dinner
🌾 Flaky & tender every time thanks to cold butter and real buttermilk
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
6 tbsp cold unsalted butter, cubed
3/4 to 1 cup cold buttermilk (start with 3/4 and add more if needed)
Optional: melted butter for brushing on top after baking
How to Make Butter Buttermilk Biscuits
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the butter: Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
Add buttermilk: Pour in 3/4 cup of cold buttermilk and stir just until the dough comes together. If it’s too dry, add an extra splash (1–2 tablespoons at a time).
Knead gently: Turn the dough onto a lightly floured surface. Gently pat it into a rectangle, fold it in half, and pat down again. Repeat 2–3 times for flaky layers.
Cut biscuits: Pat the dough to about 1-inch thickness. Use a round biscuit cutter (or a glass) to cut out biscuits. Don’t twist the cutter — just press straight down for better rise.
Bake: Place biscuits on the baking sheet so they’re slightly touching (for soft sides) or spaced apart (for crispy edges). Bake for 12–15 minutes, until golden brown on top.
Brush with butter: Optional, but highly recommended! Brush with melted butter as soon as they come out of the oven.
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