Butter Buttermilk Biscuits recipe — fluffy, buttery, and golden brown, perfect for breakfast or alongside dinner 🍞🧈
🧁 Butter Buttermilk Biscuits
Yields: 10–12 biscuits
Prep Time: 10 minutes
Bake Time: 12–15 minutes
🧈 Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional, for flavor)
½ cup (1 stick) cold unsalted butter, cubed
¾ to 1 cup cold buttermilk (start with ¾ cup, add more if needed)
2 tablespoons melted butter (for brushing)
👩🍳 Instructions:
Preheat Oven:
Preheat 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, salt, and sugar.
Cut in Butter:
Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs (small pea-sized bits of butter should remain).
Add Buttermilk:
Pour in the cold buttermilk and stir just until a soft, shaggy dough forms. Don’t overmix.
Shape Dough:
Turn dough out onto a floured surface. Gently pat it into a 1-inch-thick rectangle.
Fold it in half, turn, and pat out again — repeat 2–3 times (this creates flaky layers).
Cut biscuits with a 2½-inch round cutter.
Bake:
Place biscuits close together on the prepared sheet (for soft sides) or spaced apart (for crisp edges).
Bake for 12–15 minutes, until golden brown on top.
Finish:
Brush hot biscuits with melted butter right out of the oven.
💡 Tips:
For extra flaky biscuits, chill your dough for 10 minutes before baking.
Don’t twist the biscuit cutter — press straight down for the best rise.
You can freeze unbaked biscuits and bake straight from frozen (add 2–3 minutes to bake time).