Description
This recipe for Butter Buttermilk Biscuits produces tender, flaky, and golden biscuits perfect for breakfast or as a side dish. Made with cold butter and buttermilk, these biscuits achieve a light texture through gentle folding and layering before baking to a perfect golden finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
Fat
- 1/2 cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cut in the Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized chunks of butter visible.
- Add Buttermilk: Make a well in the center of the flour and butter mixture, then pour in the buttermilk.
- Form the Dough: Gently stir the buttermilk into the flour mixture using a fork or wooden spoon just until the dough comes together. Avoid overmixing; it should be shaggy and slightly sticky.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat into a 1/2-inch thick rectangle.
- Fold to Create Layers: Fold the dough in half and pat down to 1/2-inch thickness again. Repeat folding and patting 2-3 more times to develop flaky layers.
- Cut the Biscuits: Using a floured biscuit cutter or sharp knife, cut out biscuits from the dough. Place them about 1 inch apart on the prepared baking sheet.
- Bake the Biscuits: Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and biscuits have risen.
- Cool and Serve: Remove from oven and transfer to a wire rack to cool for a few minutes. Serve warm for best flavor and texture.
Notes
- Use very cold butter to ensure flaky layers and a tender crumb.
- Do not overmix the dough; overworking can make biscuits tough.
- Folding the dough multiple times creates layers, contributing to the biscuit’s fluffy texture.
- Serve biscuits warm with butter, honey, or jam for a classic comfort food experience.
- For a richer flavor, you can substitute half-and-half or whole milk mixed with a teaspoon of lemon juice if buttermilk is unavailable.
