Butter Buttermilk Biscuits Recipe

If you’re looking for a simple yet delicious recipe to brighten up any meal, look no further than these Butter Buttermilk Biscuits. Flaky, buttery, and downright irresistible, these biscuits can elevate your breakfast, lunch, or dinner. Whether you enjoy them fresh out of the oven with a dollop of jam or paired alongside soups and stews, this recipe is sure to become a staple in your kitchen. The combination of cold butter and buttermilk creates the perfect texture, making each bite melt in your mouth. The best part? You can whip them up in just under thirty minutes. Let’s dive into the delightful world of homemade biscuits!

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup buttermilk

Instructions

To start making these delightful Butter Buttermilk Biscuits, preheat your oven to a sizzling 450°F (230°C). While the oven warms up, take a baking sheet and line it with parchment paper, setting the stage for your golden-brown creations.

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Give it a quick whisk to ensure all the dry ingredients are well-mixed, setting the foundation for your buttery biscuit dough.

Next, bring in the star of the show—your cold, cubed butter. Add the butter pieces to the flour mixture. Now it’s time to get your hands a bit messy or use a pastry cutter. Gently cut the butter into the flour until the mixture resembles coarse crumbs, with pea-sized pieces of butter evenly distributed throughout. This step is crucial for achieving that light, flaky texture.

Make a well in the center of your flour mixture and pour in the buttermilk. Using a fork or a wooden spoon, gently stir the mixture together until it just comes together. Take care not to overmix; the dough should look shaggy and feel slightly sticky but not overly wet.

Once your dough is ready, turn it out onto a lightly floured surface. Instead of rolling out the dough, gently pat it into a rectangle about 1/2-inch thick. The aim here is to maintain the coldness of the butter to ensure those lovely flaky layers.

Now comes the fun part—creating those layers! Fold the pat of dough in half, then press it down again to the original thickness of 1/2-inch. Repeat this folding and patting process 2 to 3 more times. This technique helps create the delightful layers in your biscuits.

With a floured biscuit cutter or a sharp knife, cut out biscuits from the dough. Place each biscuit onto your prepared baking sheet, spacing them about 1 inch apart to allow for growth while baking. Don’t be shy; make sure they are close enough to bump against each other but not so tight they become one large biscuit.

Gently slide the baking sheet into your preheated oven and bake for 10 to 12 minutes. Keep an eye on them as they transform into beautiful golden brown delights. When they are perfectly baked, remove the biscuits from the oven and let them cool on a wire rack for a few minutes before indulging in their warm, buttery goodness.

Variations

While the classic Butter Buttermilk Biscuit is undoubtedly delicious on its own, there’s nothing wrong with giving this recipe your unique flair! Here are some variations you might consider:

Cheesy Biscuits: Fold in 1 cup of shredded cheese, such as cheddar or pepper jack, into the dough to add a savory touch.
Herb-Infused: Add 1 tablespoon of finely chopped fresh herbs like rosemary or thyme for an aromatic twist.
Sweet Biscuits: Stir in a few tablespoons of sugar and a dash of vanilla extra to turn your biscuits into an excellent accompaniment for breakfast.
Whole Wheat Option: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier version.

Cooking Notes

To ensure that these biscuits come out perfect every time, here are some helpful cooking notes:

Utilize Cold Ingredients: The key to achieving flaky biscuits is to keep your butter and buttermilk as cold as possible. You can even chill your flour for a few minutes if you like.
Don’t Overmix: Be gentle when mixing the dough. Overmixing will lead to tough biscuits, while under-mixing gives you that perfect texture.
Proper Measurement: Use a kitchen scale for precise measurements, especially when baking. It can make a significant difference in the results.
Resting Time: Allow the biscuits to rest on the counter for about 5 minutes after cutting and before baking. This helps in achieving those fluffy layers.

Serving Suggestions

These delectable Butter Buttermilk Biscuits can be served in various ways:

Enjoy them hot with a pat of butter and your favorite jam.
Pair them alongside gravy for a delicious Southern breakfast.
Serve with a bowl of chili or soup for a warm and comforting dinner.
For a unique twist, whip up a biscuit sandwich filled with eggs, cheese, and bacon!

Tips

For a truly golden glow, brush the tops of the biscuits with melted butter before baking.
If you find yourself without buttermilk, make your own by mixing regular milk with a splash of vinegar or lemon juice.
Storing leftovers? Keep them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
To reheat, pop them back in a warm oven for a few minutes for restored freshness.

Prep Time, Cook Time, Total Time

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Nutritional Information

Calories: 150 per biscuit

Protein: 3 grams

Sodium: 300 milligrams

FAQs

1. Can I make these biscuits ahead of time?
Yes! You can prepare the dough in advance, cut out the biscuits, and freeze them. When ready to bake, simply place them in the oven straight from the freezer, adding an extra minute or two to the baking time.

2. What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can create a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and it will thicken slightly.

3. Can these biscuits be made gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend to make these biscuits gluten-free. Make sure to check the flour blend for xanthan gum, which helps with structure.

4. How do I store leftover biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, just pop them in a warm oven.

5. Can I freeze these biscuits?
Yes, you can freeze the baked biscuits! Place them in an airtight container or a zip-top bag and store them for up to three months. To reheat, bake them directly from the freezer.

Conclusion

In just a short time, you can create a batch of fluffy, delicious Butter Buttermilk Biscuits that are sure to impress your family and friends. These biscuits are versatile and can be enjoyed in various ways, making them ideal for any occasion. From breakfasts to dinners, they’re a delightful treat everyone will love. We encourage you to give this recipe a try and share your baking experiences in the comments below. Your feedback and stories not only help us improve but also inspire fellow biscuit lovers to jump into the kitchen. So go on, roll up your sleeves, and let’s get baking those biscuits!