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Butter Buttermilk Biscuits

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Butter Buttermilk Biscuits are a classic Southern-style biscuit that’s tender, flaky, and rich in flavor. The key to making great biscuits is handling the dough gently to avoid overworking it, which can make the biscuits tough. Here’s a simple recipe:

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • Extra melted butter for brushing

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
  3. Cut in the butter. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. Add the buttermilk. Pour in the cold buttermilk and gently stir with a fork or spatula until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky.
  5. Knead the dough. Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times until it holds together. Pat the dough out to about 1/2 to 3/4 inch thickness.
  6. Cut out the biscuits. Use a round biscuit cutter (about 2-3 inches in diameter) to cut out the biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Gather the scraps, gently pat the dough together, and cut out more biscuits.
  7. Bake. Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges. Brush the tops with melted butter. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
  8. Serve. Let the biscuits cool slightly before serving. Brush with more melted butter if desired.
See also  Recipe for Flatbread with Cheddar Cheese

Tips:

  • Cold ingredients: Keep the butter and buttermilk as cold as possible to ensure flaky biscuits.
  • Don’t overwork the dough: Handle the dough gently to keep the biscuits tender.
  • Leftovers: Store any leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

Enjoy your Butter Buttermilk Biscuits fresh out of the oven with a pat of butter, honey, or jam!