Hey y’all! If you’re on the hunt for the fluffiest, most buttery biscuits to grace your table, look no further than these divine Butter Buttermilk Biscuits. Perfect for breakfast, brunch, or as a side to any meal, these biscuits are a delightful addition to your recipe arsenal. So grab your apron and rolling pin, because we’re about to create some magic in the kitchen. Let’s get cooking!
Why You’ll Love This
- They’re incredibly fluffy thanks to the perfect balance of buttermilk and butter.
- These biscuits are super versatile and can be paired with sweet or savory dishes.
- Quick to prepare, making them an ideal choice for busy mornings or last-minute gatherings.
- The recipe uses simple, pantry-friendly ingredients you likely already have on hand.
- Perfect for impressing guests with minimal effort.
Ingredients for Butter Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
Directions to Make Butter Buttermilk Biscuits
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Incorporate the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Step 4: Add the Buttermilk
Pour the cold buttermilk into the mixture and stir until just combined. Be careful not to overmix.
Step 5: Shape and Cut
Turn the dough onto a floured surface, gently pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
Step 6: Bake
Bake for 12-15 minutes or until the biscuits are golden brown on top. Serve warm.
Notes
- For the fluffiest biscuits, make sure your butter and buttermilk are very cold. Learn more about why cold ingredients matter here.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk, then let it sit for 5 minutes. Here’s how.
Variations of Butter Buttermilk Biscuits
- Cheddar and Chive Biscuits: Add 1 cup of grated cheddar and 1/4 cup of chopped chives to the dry ingredients for a savory twist.
- Sweet Honey Biscuits: Mix 2 tablespoons of honey into the buttermilk before combining with dry ingredients for a sweet version.
- Garlic Herb Biscuits: Add 1 teaspoon of garlic powder and 1 tablespoon of mixed dried herbs for aromatic biscuits.
Required Equipment
- Large mixing bowl
- Pastry cutter or fingers
- Biscuit cutter
- Baking sheet
- Parchment paper
Storage Instructions
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-10 minutes.
Suggested Pairings for Butter Buttermilk Biscuits
These biscuits pair wonderfully with fried chicken, scrambled eggs, or even a hearty stew. Try them with homemade jams or honey for a sweet treat!
Pro Tips for the Best Butter Buttermilk Biscuits
- Use a sharp biscuit cutter to cut the dough, and avoid twisting the cutter to keep the biscuits rising evenly. Here’s why it matters.
- Handle the dough as little as possible to avoid tough biscuits.
- Brush the tops with melted butter before baking for an extra golden finish.
FAQ
- Can I use salted butter instead of unsalted?
- Yes, simply reduce the added salt in the recipe by half to balance the flavors.
- What if I don’t have a biscuit cutter?
- You can use the rim of a glass or a cookie cutter as an alternative. Just ensure it’s sharp enough to cut through the dough cleanly.
- How do I make sure my biscuits rise high?
- Ensure your baking powder is fresh, and don’t overwork the dough when mixing and cutting.