Butter Buttermilk Biscuits are the epitome of comfort food. These soft, flaky, and buttery biscuits are perfect for breakfast, brunch, or as a side to any meal. Made with simple ingredients, these biscuits are easy to whip up and will fill your kitchen with a warm, inviting aroma. Whether topped with butter, honey, or jam, these biscuits are sure to become a family favorite.
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes & Tips
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Introduction
There’s something incredibly satisfying about making homemade buttermilk biscuits. With their tender crumb and rich buttery flavor, these biscuits are versatile enough to accompany almost any dish. Whether you’re serving them with gravy, as a side to a hearty stew, or simply with some honey butter, these buttermilk biscuits are sure to impress. The secret to perfect biscuits is in handling the dough as little as possible to ensure maximum flakiness.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 1/2 cup unsalted butter, very cold and cut into small cubes
- 3/4 to 1 cup cold buttermilk
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in Butter: Add the cold butter cubes 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 throughout.
- Add Buttermilk: Slowly add 3/4 cup of cold buttermilk to the flour mixture, gently stirring until the dough begins to come together. If the dough is too dry, add a bit more buttermilk, 1 tablespoon at a time, until the dough is soft but not overly sticky.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Fold the dough in half, then pat it down again. Repeat this folding process 2-3 times to create layers.
- Cut Biscuits: Pat the dough out to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut out biscuits, being careful not to twist the cutter (this helps the biscuits rise evenly). Gather the scraps and gently pat them out to cut more biscuits.
- Bake: Place the biscuits on the prepared baking sheet, so they are touching slightly (this helps them rise higher). Brush the tops with a bit of melted butter for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy warm with butter, honey, or your favorite spread.
Cook Notes & Tips
- Cold Butter: Make sure your butter is very cold before adding it to the flour. You can even freeze the butter for 10-15 minutes beforehand for extra flakiness.
- Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits light and flaky.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
Variations
- Cheddar Buttermilk Biscuits: Add 1 cup of shredded cheddar cheese and 1 teaspoon of garlic powder to the flour mixture for cheesy biscuits.
- Herbed Biscuits: Mix in 1 tablespoon of chopped fresh herbs like rosemary, thyme, or chives for an herby twist.
- Sweet Biscuits: Add 2 tablespoons of sugar to the dry ingredients and top with a sprinkle of cinnamon sugar before baking for a sweet version.
Frequently Asked Questions (FAQs)
1. Can I Make These Biscuits Ahead of Time?
Yes, you can prepare the dough, cut out the biscuits, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When ready to bake, place them directly in the oven from the freezer, adding a few extra minutes to the baking time.
2. How Do I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 350°F for a few minutes to refresh their texture.
3. Can I Use Salted Butter?
Yes, you can use salted butter. Just reduce the added salt in the recipe to 1/2 teaspoon.
Butter Buttermilk Biscuits are a classic comfort food that’s perfect for any time of the day. With their soft, flaky layers and rich buttery flavor, these biscuits are a hit with everyone who tries them. Whether you’re enjoying them with breakfast, dinner, or simply on their own, these biscuits are sure to become a favorite in your household.
Give this recipe a try, and enjoy the delightful taste of homemade biscuits!
Happy Baking!
