Old-Fashioned Buttermilk Biscuits Recipe

Introduction

This simple and delicious Butter Buttermilk Biscuits recipe delivers classic, flaky results with minimal effort. Perfect for breakfast or as a side dish, these biscuits are wonderfully tender. For another easy bread-based side, try this Cornbread Casserole Recipe Easy. Both recipes are straightforward and sure to become family favorites.

Ingredients

These Butter Buttermilk Biscuits bake up with golden-brown, flaky layers that shatter at the touch, revealing a soft, tender interior with the rich, tangy flavor only real buttermilk can provide.

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, thinly sliced
• 1 cup cold buttermilk

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Butter Buttermilk Biscuits come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Tools

Gather all ingredients for your Butter Buttermilk Biscuits: flour, baking powder, salt, cold butter, and cold buttermilk. Use a pastry cutter or your fingertips to work the butter into the flour. Keep everything cold to ensure flaky layers in your final biscuits.

Step 2 — Combine Dry Ingredients

Whisk together the flour, baking powder, and salt in a large mixing bowl. This ensures even distribution of leavening agents, which is crucial for well-risen Butter Buttermilk Biscuits.

Step 3 — Cut in the Cold Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or two forks to cut the butter into pea-sized crumbs. The mixture should resemble coarse meal with visible butter pieces for maximum flakiness.

Step 4 — Add Buttermilk and Mix Gently

Pour the cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together—do not overmix. Overworking the dough will result in tough Butter Buttermilk Biscuits.

Step 5 — Turn and Pat the Dough

Turn the shaggy dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat down again. Repeat this folding process 2-3 times to create layers.

Step 6 — Cut the Biscuits

Use a floured 2½-inch biscuit cutter to cut straight down through the dough—do not twist. Twisting seals the edges and prevents proper rising. Place the cut biscuits close together on a baking sheet for support.

Step 7 — Chill Before Baking

Place the baking sheet with cut Butter Buttermilk Biscuits in the refrigerator for 15 minutes. This chilling step helps the butter firm up again, which is essential for achieving tall, flaky biscuits.

Step 8 — Bake to Golden Perfection

Bake in a preheated 425°F (220°C) oven for 12-15 minutes. The Butter Buttermilk Biscuits are done when they’re golden brown on top and sound hollow when tapped on the bottom.

Step 9 — Serve Warm

Remove the biscuits from the oven and brush with melted butter if desired. Serve your homemade Butter Buttermilk Biscuits warm for the best texture and flavor experience.

Nutritional Information

Calories	260
Protein	5g
Carbohydrates	30g
Fat	13g
Fiber	1g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Buttermilk — Adds protein and tang while reducing fat; yields denser, protein-rich biscuits.
• Almond Flour Blend — A lower-carb, gluten-free alternative; creates a nutty flavor and tender crumb.
• Coconut Oil for Butter — Dairy-free option; imparts a subtle coconut aroma and light texture.
• Oat Flour — Gluten-free whole grain alternative; offers a mild, slightly sweet flavor and hearty texture.
• Unsweetened Applesauce — Reduces fat and adds moisture; results in softer, slightly sweet biscuits.
• Low-Sodium Baking Powder — Cuts sodium significantly while maintaining proper rise and fluffiness.
• Whole Wheat Pastry Flour — Higher fiber option; provides a nutty taste and tender bite.
• Avocado Oil — Neutral-tasting, heart-healthy fat; keeps biscuits moist with a light, fluffy texture.

Serving Suggestions

• Serve warm Butter Buttermilk Biscuits with creamy soups like tomato bisque or hearty chili for a comforting meal.
• Pair these biscuits with classic Southern dishes such as fried chicken, sausage gravy, or collard greens.
• Enjoy them for breakfast with scrambled eggs, crispy bacon, and fresh fruit for a balanced start to the day.
• Create a brunch platter featuring Butter Buttermilk Biscuits alongside honey butter, assorted jams, and soft cheeses.
• Use them as a base for strawberry shortcake by splitting and topping with macerated berries and whipped cream.
• Serve alongside holiday meals like Thanksgiving turkey or Christmas ham with cranberry sauce.

For an elegant presentation, arrange the Butter Buttermilk Biscuits in a rustic basket lined with a cloth napkin, or plate them individually with a drizzle of honey and a sprinkle of flaky sea salt. These biscuits are perfect for casual family dinners, festive gatherings, or a cozy weekend brunch.

Common Mistakes to Avoid

• Mistake: Using warm butter. Fix: Keep butter ice-cold to create steam pockets for flaky layers.
• Mistake: Overmixing the dough. Fix: Mix just until combined to avoid tough Butter Buttermilk Biscuits.
• Mistake: Using old baking powder. Fix: Test your leavener to ensure proper rise and fluffy texture.
• Mistake: Rolling dough too thin. Fix: Aim for ¾-inch thickness to get tall, substantial biscuits.
• Mistake: Twisting the cutter. Fix: Press straight down to allow edges to rise evenly.
• Mistake: Not chilling before baking. Fix: Refrigerate cut biscuits for 15 minutes to solidify the fat.
• Mistake: Using low-fat buttermilk. Fix: Full-fat buttermilk adds necessary tang and tenderness.
• Mistake: Overworking scraps when re-rolling. Fix: Gently press scraps together once to avoid dense biscuits.
• Mistake: Baking on a cold sheet. Fix: Use a preheated pan or parchment for immediate bottom heat.
• Mistake: Skipping the egg wash. Fix: Brush tops with buttermilk for a golden, crisp crust.

Storing Tips

• Fridge: Store your Butter Buttermilk Biscuits in an airtight container for up to 3 days. Keep them refrigerated to maintain freshness.
• Freezer: Wrap each biscuit individually in plastic wrap, then place in a freezer bag. Your Butter Buttermilk Biscuits will keep for up to 2 months in the freezer.
• Reheat: For best results, reheat refrigerated or frozen Butter Buttermilk Biscuits in a 350°F (175°C) oven until warm throughout. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Always allow your Butter Buttermilk Biscuits to cool completely before storing to prevent sogginess and maintain their delightful texture.

Conclusion

We hope you enjoy baking these classic Butter Buttermilk Biscuits! For another savory biscuit idea, try our French Dip Biscuits Recipe. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I use salted butter for these Butter Buttermilk Biscuits?

Yes, you can use salted butter. If you do, you may want to slightly reduce the additional salt in the recipe to avoid over-salting your Butter Buttermilk Biscuits.

What if I don’t have buttermilk for this recipe?

You can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5-10 minutes until it curdles before using it in your Butter Buttermilk Biscuits.

How do I get my biscuits to rise high and be fluffy?

For the fluffiest Butter Buttermilk Biscuits, handle the dough as little as possible to keep the butter cold. Use a sharp cutter and press straight down without twisting to allow the layers to rise properly in the oven.