Description
These classic Butter Buttermilk Biscuits are flaky, tender, and buttery, perfect as a side for breakfast or dinner. Made with simple ingredients like all-purpose flour, cold butter, baking powder, and tangy buttermilk, they achieve a perfect flaky texture through gentle folding and layering before baking to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent the biscuits from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture is coarse with pea-sized butter pieces, which helps create flaky layers.
- Add Buttermilk: Make a well in the center of the flour and butter mixture and pour in the buttermilk.
- Form Dough: Gently stir the buttermilk into the flour mixture with a fork or wooden spoon until the dough just comes together. Avoid overmixing to keep the dough shaggy and slightly sticky.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into a 1/2-inch thick rectangle.
- Layer Dough: Fold the dough in half and pat it down to 1/2-inch thickness again. Repeat this fold and pat process 2 to 3 more times to create flaky layers.
- Cut Biscuits: Using a floured biscuit cutter or a sharp knife, cut out biscuits and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 10-12 minutes, until the tops are golden brown and biscuits are cooked through.
- Cool and Serve: Remove from oven and allow to cool a few minutes on a wire rack. Serve warm for best flavor and texture.
Notes
- Use cold butter to ensure flaky layers in the biscuits.
- Do not overmix the dough; a shaggy texture results in tender biscuits.
- Folding the dough multiple times creates the classic layered biscuit texture.
- For a richer flavor, brush the tops with melted butter right after baking.
- Baking temperature is high to create fast rising and browning – make sure the oven is fully preheated.
