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.
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.
Notes
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.