Butter Buttermilk Biscuits

Butter Buttermilk Biscuits are light, flaky, and buttery, with a golden crust and soft interior. These biscuits are perfect as a side for breakfast, brunch, or dinner and are ideal for topping with butter, honey, or gravy.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar (optional, for a slight sweetness)
• 1 teaspoon salt
• 1/2 cup unsalted butter, very cold, cut into cubes
• 3/4 to 1 cup buttermilk, cold (amount may vary depending on dough texture)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
3. Using a pastry cutter or fork, cut the cold butter cubes into the flour mixture until the butter pieces are about the size of small peas.
4. Gradually add the cold buttermilk, stirring gently with a wooden spoon or spatula until the dough begins to come together. Use just enough for the dough to hold its shape without being too sticky.
5. Turn the dough out onto a lightly floured surface and gently knead it just a few times to bring it together.
6. Pat the dough into a rectangle and fold it over onto itself 3-4 times.
7. Pat or roll the dough to about 1/2-inch to 3/4-inch thickness.
8. Use a biscuit cutter or the rim of a glass to cut out the biscuits. Gather the scraps and gently press them together to cut out more biscuits.
9. Place the biscuits on the prepared baking sheet, ensuring they are touching slightly for soft sides or spaced apart for crispier edges.
10. Bake for 12-15 minutes, or until the tops are golden brown.
11. Optional: Brush the tops with melted butter right after they come out of the oven for extra richness and flavor.
12. Let the biscuits cool for a few minutes, then serve warm with butter, jam, or honey.

Notes

Cold Ingredients: It’s essential to keep the butter and buttermilk as cold as possible to ensure flaky biscuits. Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. Tips: Flaky Layers: Folding the dough over itself multiple times helps create beautiful, flaky layers. Avoid overworking the dough to keep the biscuits light and tender. Freezing: Unbaked biscuits can be frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.