The Ultimate Butter Buttermilk Biscuits Recipe

Nothing beats the comforting aroma of freshly baked buttermilk biscuits. These biscuits are soft, buttery, and flaky with golden tops and tender layers. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and delivers bakery-quality results every time.

Why You’ll Love These Biscuits

• Tender, flaky texture from cold butter and light mixing
• Easy to make with simple pantry staples
• Perfect with gravy, butter, honey, or jam
• Customizable for sweet or savory meals

Ingredients and Their Purpose

Ingredient	Quantity	Purpose
All-Purpose Flour	2 cups	Provides structure and body to the biscuits
Unsalted Butter (cold, cubed)	1/2 cup	Creates steam during baking for flaky layers
Buttermilk (cold)	3/4 cup	Acid reacts with leaveners for tenderness and flavor
Baking Powder	1 tbsp	Primary leavening agent for rise
Granulated Sugar	1 tbsp	Subtle sweetness that balances the flavors
Salt	1/2 tsp	Enhances overall flavor
Baking Soda	1/4 tsp	Reacts with buttermilk for added lift
Melted Butter (for brushing)	2 tbsp	Promotes a golden brown crust and adds flavor

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
3. Cut in the butter: Add cold, cubed butter and cut into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
4. Add buttermilk: Make a well in the center and pour in the buttermilk. Stir gently until dough starts to form—do not overmix.
5. Form the dough: Turn the dough onto a floured surface. Knead gently 4–5 times until it comes together.
6. Roll and fold: Roll dough to 3/4-inch thickness. Fold into thirds, rotate, and roll again. Repeat for flaky layers.
7. Cut the biscuits: Use a sharp biscuit cutter to cut out biscuits. Press straight down—don’t twist!
8. Prepare for baking: Place biscuits on the baking sheet with edges slightly touching. Brush tops with melted butter.
9. Bake: Bake for 12–15 minutes, until golden brown and puffed.
10. Cool and serve: Let cool slightly. Serve warm with butter, jam, honey, or gravy.

Pro Tips for Perfect Biscuits

• Use very cold butter and buttermilk for maximum flakiness.
• Do not overmix or knead too much—less is more.
• Cut straight down when using a biscuit cutter to avoid sealing edges.
• High heat = better rise and browning.

Serving Suggestions

• Serve with sausage gravy for a Southern classic
• Top with fried chicken and pickles for sliders
• Drizzle with honey or maple syrup for a sweet touch
• Enjoy alongside hearty soups or stews

Storing Leftovers

Let biscuits cool completely. Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat in a 300°F oven for best texture.

Conclusion

These Butter Buttermilk Biscuits are a must-have in any kitchen. They’re easy to make, full of flavor, and endlessly versatile. With a flaky, buttery texture that melts in your mouth, these biscuits are perfect for everything from casual breakfasts to elegant holiday meals. Give this recipe a try and discover why homemade biscuits truly are the best!