Description
Classic Southern Butter Biscuits are flaky, tender, and golden-brown biscuits made with cold butter and buttermilk. Perfectly layered for a light, buttery texture, these biscuits are baked at a high temperature for a crisp exterior and soft, fluffy inside. Serve them warm with butter, honey, or jam for a delightful breakfast or side dish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more for brushing)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and prepare a baking sheet lined with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt to combine evenly.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs, which helps create flaky layers.
- Add Buttermilk: Gradually pour in the buttermilk while stirring gently until the dough just comes together. Be careful not to overmix to keep the biscuits tender.
- Knead and Layer: Turn the dough onto a floured surface and gently knead 2 to 3 times. Pat or roll the dough into a 1/2-inch thick rectangle. Fold the dough in half and repeat this process 2 to 3 times to develop flaky layers.
- Shape Biscuits: Roll the dough out to 3/4-inch thickness, then cut out biscuits using a floured cutter or glass. Gather and reroll scraps as needed to use all the dough.
- Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet. Position them close together for softer edges or spaced apart if you prefer crispier edges.
- Brush with Buttermilk: Lightly brush the tops of the biscuits with buttermilk to help them brown beautifully in the oven.
- Bake: Bake the biscuits for 12 to 15 minutes until they turn golden brown and are cooked through.
- Serve: Enjoy the biscuits warm, paired with butter, honey, or your favorite jam for a traditional Southern treat.
Notes
- Use very cold butter to achieve the best flaky texture.
- Do not overmix the dough to keep the biscuits tender.
- For even layering, fold the dough multiple times as directed.
- Brushing with buttermilk helps create a golden-brown crust.
- Leftover biscuits can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Reheat biscuits in a warm oven to restore freshness and flakiness.
