Perfectly Flaky Butter Buttermilk Biscuits
Few things are more comforting than a batch of freshly baked butter buttermilk biscuits straight from the oven. These biscuits are a classic staple in Southern cuisine, known for their tender, flaky layers and rich, buttery flavor. Whether you enjoy them as a side with breakfast, as a vessel for your favorite sandwich fillings, or simply as a warm, melt-in-your-mouth snack, these biscuits are a treat for the senses. Let’s dive into the recipe and discover how to make these irresistible buttery delights.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons melted butter (for brushing the biscuits)
Instructions:
Preheat and Prepare:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients: 2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut in the Butter: 3. Add the cold, cubed unsalted butter to the dry ingredients.
- Using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs, with some larger pea-sized pieces of butter remaining.
Add the Buttermilk: 5. Pour the cold buttermilk into the flour and butter mixture.
- Stir the mixture with a fork until it just comes together into a shaggy dough. Be careful not to overmix; it’s okay if there are a few dry spots.
Knead and Shape the Dough: 7. Turn the dough out onto a lightly floured surface.
- Gently knead the dough a few times, folding it over onto itself and pressing down with your hands.
- Shape the dough into a rectangle that’s about 1/2 to 3/4 inch thick.
Cut Out the Biscuits: 10. Using a round biscuit cutter or the rim of a glass, cut out biscuits from the dough. Avoid twisting the cutter; simply press straight down and lift.
- Place the cut biscuits onto the prepared baking sheet, leaving a little space between each one.
Recombine and Repeat: 12. Gather the scraps of dough, gently knead them together, and repeat the process of cutting out biscuits until you’ve used all the dough.
Bake the Biscuits: 13. Brush the tops of the biscuits with the melted butter.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the biscuits are golden brown and have risen beautifully.
Serve and Enjoy: 15. Remove the biscuits from the oven and let them cool for a few minutes on a wire rack.
- Serve your Perfectly Flaky Butter Buttermilk Biscuits warm and enjoy them with your favorite spreads, fillings, or simply a dollop of butter and jam.
Cook’s Notes:
- For the flakiest biscuits, it’s essential to keep the butter and buttermilk cold throughout the process. You can even chill your mixing bowl and utensils before starting.
- If you prefer softer sides on your biscuits, arrange them touching each other on the baking sheet. This will yield biscuits with softer sides, as they’ll steam each other as they bake.
- These biscuits are wonderfully versatile. Enjoy them for breakfast with sausage and eggs, use them to make sandwiches, or serve them as a side for soup or fried chicken.
Perfectly Flaky Butter Buttermilk Biscuits are a testament to the beauty of simple, homemade goodness. With their flaky layers, rich buttery taste, and tender crumb, they are the epitome of comfort food. Whether you’re enjoying them fresh out of the oven or as part of a heartwarming meal, these biscuits are sure to become a beloved favorite in your home. Savor each bite of these irresistible, warm, and buttery delights!
