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Butter Buttermilk Biscuits Recipe


Introduction to Butter Buttermilk Biscuits

Butter buttermilk biscuits, a delightful staple in American Southern cuisine, have transcended their regional roots to become a beloved treat across the globe. These biscuits, known for their flaky texture and rich, buttery taste, hold a special place in the heart of comfort food enthusiasts.


The history of butter buttermilk biscuits is deeply intertwined with Southern culture, originating in the pre-Civil War era. Initially, they were a symbol of hospitality and warmth, often served during gatherings and celebrations. The simplicity of the ingredients – primarily flour, buttermilk, and butter – made them accessible and favored among various households. Over time, these biscuits have evolved, but they continue to be a representation of home-style cooking and simplicity. Their cultural significance lies not just in their taste but also in the traditions and memories they evoke, making them much more than just a culinary delight.

The Basics of Biscuit Making

The journey to perfect butter buttermilk biscuits begins with understanding the key ingredients and their roles. The primary components include all-purpose flour, baking powder, salt, buttermilk, and, most importantly, butter. Each ingredient plays a crucial role in achieving the desired texture and flavor.

  • Flour: Provides the structure. All-purpose flour is commonly used for its balanced protein content, which contributes to the biscuits’ tenderness.
  • Baking Powder: Acts as a leavening agent, helping the biscuits rise and become airy.
  • Salt: Enhances flavor, balancing the richness of the butter and the tanginess of the buttermilk.
  • Buttermilk: The star of the show, buttermilk contributes to the biscuits’ tenderness and imparts a subtle tang. Its acidity reacts with the baking powder, aiding in the rise and fluffiness of the biscuits.
  • Butter: The source of richness and flakiness. Cold, unsalted butter is cut into the dry ingredients, creating pockets of fat that steam during baking, leading to those coveted flaky layers.

Understanding the chemistry of these ingredients is crucial. For instance, the acid in buttermilk helps in leavening, working alongside baking powder and soda. For more on this, check out How to Quickly Bring Dairy and Eggs to Room Temperature, a useful resource for preparing your baking ingredients.

Step-by-Step Biscuit Making Process

The process of making butter buttermilk biscuits, while simple, requires attention to detail to achieve the perfect balance of flakiness and tenderness.

  1. Mixing the Ingredients: Begin by sifting together the dry ingredients – flour, baking powder, and salt – to ensure even distribution. Next, cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. This step is crucial as it ensures the butter is evenly distributed throughout the flour, setting the stage for flaky layers.
  2. Adding Buttermilk: Make a well in the center of your dry ingredients and pour in the cold buttermilk. Gently fold the ingredients together using a spatula or your hands, just until a shaggy dough forms. It’s important not to overmix, as this can lead to tough biscuits.
  3. Kneading and Rolling the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times, just enough to bring it together. Then, roll out the dough to about an inch thick, maintaining a light touch to avoid overworking it. Overworking the dough can activate the gluten in the flour, leading to chewy, rather than flaky, biscuits.
  4. Cutting and Shaping Biscuits: Using a round biscuit cutter, press straight down into the dough without twisting. Twisting seals the edges, hindering the rise. Place the cut biscuits on a baking sheet, ensuring they are slightly touching each other; this helps them rise uniformly.
  5. Baking: Bake in a preheated oven until the biscuits are golden brown on top. The high heat helps the biscuits rise quickly, creating those beautiful, flaky layers.

Throughout each step, the key is to handle the dough as little as possible and keep the ingredients cold. This ensures the butter remains in small, solid pieces, which is essential for achieving the perfect texture in your butter buttermilk biscuits.

Baking Techniques and Tips

Baking butter buttermilk biscuits to perfection is an art that hinges on precision and a few critical techniques. One of the most important factors is the oven temperature. Preheating your oven to the right temperature, typically between 400°F to 450°F (204°C to 232°C), is crucial. This high heat is essential for creating the steam that puffs up the biscuits, yielding a light and flaky texture. An oven thermometer can be a handy tool to ensure accuracy, as oven temperatures can often be off.

Here are some tips for achieving the perfect bake:

  • Even Placement in the Oven: Position your baking sheet in the center of the oven to allow for even heat distribution. Biscuits placed too close to the oven walls or heating elements can brown unevenly.
  • Baking Time: Keep a close eye on your biscuits as they bake. They typically take 12 to 15 minutes, but this can vary depending on your oven and biscuit size. Look for a golden-brown color and a slight rise.
  • Avoid Overcrowding: Space your biscuits evenly on the baking sheet. While they should be close enough to support each other’s rise, overcrowding can lead to uneven baking.

Common baking mistakes and how to avoid them:

  • Opening the Oven Door Frequently: Resist the urge to open the oven door too often, as this can cause temperature fluctuations that affect the rise.
  • Using Old Baking Powder: Ensure your baking powder is fresh, as expired leaveners can result in flat biscuits.
  • Overworking the Dough: Handle the dough gently and minimally to prevent activating the gluten, which can make the biscuits tough.

For a deeper dive into perfecting your baking technique, the White Southern Country Gravy Recipe offers excellent insights, not just for gravy but for achieving the perfect bake.

Variations and Customizations

Butter buttermilk biscuits are wonderfully adaptable, allowing for various flavors and ingredients to be added, catering to different tastes and dietary needs.

For added flavors, consider incorporating:

  • Cheese: Sharp cheddar or Parmesan can add a savory twist.
  • Herbs: Fresh or dried herbs like rosemary, thyme, or chives can infuse a delightful aroma and taste.
  • Spices: A pinch of garlic powder, paprika, or black pepper can elevate the flavor profile.

For those with dietary restrictions, there are gluten-free and vegan alternatives:

  • Gluten-Free Biscuits: Substitute the all-purpose flour with a gluten-free flour blend. Look for one that’s designed for baking and includes xanthan gum, which helps replicate gluten’s binding properties.
  • Vegan Biscuits: Replace the buttermilk with a plant-based milk mixed with a little vinegar or lemon juice to mimic the acidity. Use vegan butter or solid coconut oil as a substitute for regular butter.

Experimenting with these variations can lead to delightful discoveries and a biscuit that caters to everyone’s preferences. Whether sticking to the classic recipe or venturing into new flavors and ingredients, the joy of baking butter buttermilk biscuits lies in the process and the delicious results.

Serving and Pairing Ideas

Butter buttermilk biscuits are incredibly versatile, making them perfect for various serving and pairing options. Fresh out of the oven, they are a delightful treat on their own, especially when slathered with butter, honey, or your favorite jam. For a heartier meal, biscuits can be split and topped with creamy gravy, making the classic Southern dish, biscuits and gravy.

Pairing biscuits with other dishes can elevate any meal:

  • Breakfast: Serve alongside scrambled eggs, bacon, or sausage for a traditional American breakfast.
  • Lunch: Use them as the base for a savory sandwich filled with ham, cheese, and a dab of mustard.
  • Dinner: Complement a hearty stew or chili with warm biscuits on the side.
  • Dessert: Turn them into shortcakes topped with whipped cream and fresh berries.

In terms of drinks, biscuits pair well with:

  • Coffee or Tea: Ideal for a comforting breakfast or afternoon snack.
  • Milk: A classic combination, especially for kids.
  • Wine: A buttery Chardonnay or a light-bodied Pinot Noir can complement the rich flavor of the biscuits.

Storage and Preservation

To maintain the freshness of butter buttermilk biscuits, store them in an airtight container at room temperature; they will last for up to two days. If you need to keep them longer, refrigerate them for up to a week. For reheating, warm them in the oven at 350°F (175°C) for about 5-10 minutes to restore their crisp exterior and soft interior.

For long-term preservation, freeze the biscuits. Either freeze the unbaked dough right after cutting it into shapes or freeze the baked biscuits. They can be stored in the freezer for up to three months and baked or reheated when needed.


Can I use regular milk instead of buttermilk? Yes, but buttermilk is preferred for its acidity and flavor. You can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.

Why are my biscuits not flaky? This could be due to overworking the dough or not using cold enough butter. It’s crucial to handle the dough minimally and keep the butter cold.

Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight. Just make sure to keep it covered to prevent it from drying out.

In conclusion, mastering the art of making butter buttermilk biscuits is about understanding the balance between the ingredients and the baking process. With these tips and tricks, you’re well on your way to creating biscuits that are not just a treat for the taste buds but also a delight to bake. Happy baking!

Butter Bbuttermilk Biscuits

Butter Bbuttermilk Biscuits Recipe

Enjoy the classic Southern comfort of homemade Butter Buttermilk Biscuits. Perfectly flaky and buttery, these biscuits are ideal for breakfast, as a side dish, or for a delightful snack. Easy to make with simple ingredients, they're sure to become a favorite in your recipe collection.
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Side Dish
Cuisine American, Southern
Servings 10 biscuits
Calories 200 kcal


  • Large mixing bowl
  • Pastry cutter or two forks
  • Biscuit cutter or round cookie cutter
  • Baking sheet
  • Parchment paper
  • Oven


  • 2 cups all-purpose flour plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, cold and cubed
  • 3/4 cup buttermilk cold


  • Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  • Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir with a fork until the dough begins to come together. Be careful not to overmix.
  • Form the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Then, pat the dough into a rectangle about 1 inch thick.
  • Cut Out Biscuits: Using a round biscuit cutter or a glass, press straight down to cut out biscuits. Do not twist the cutter, as this can seal the edges and prevent the biscuits from rising properly. Re-form the scrap dough to cut out more biscuits.
  • Bake: Place the biscuits on the prepared baking sheet, ensuring they are slightly touching. Bake for 12-15 minutes or until they are golden brown on top.
  • Serve: Remove the biscuits from the oven and let them cool slightly on the baking sheet. Serve warm with butter, honey, jam, or gravy.


  • For best results, ensure all ingredients, especially butter and buttermilk, are cold.
  • Avoid overworking the dough to keep biscuits flaky.
  • If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes.
  • Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Keyword Butter Bbuttermilk Biscuits Recipe

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