Introduction
Buttermilk Biscuits are a flaky, tender breakfast staple, perfect for brunch, dinner sides, or sandwiches. This classic Southern recipe, featuring cold butter and tangy buttermilk, delivers golden layers with a soft interior. Presented in a white ceramic basket, optionally garnished with flaky salt and fresh herbs, these Buttermilk Biscuits offer a warm, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to bread that brings comforting, crowd-pleasing charm to any occasion.
Ingredients
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 6 tbsp cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 tbsp melted butter (for brushing)
For Serving:
- Optional: Honey, jam, gravy
- Suggested Accompaniments: Fried chicken, eggs
- Suggested Pairings: Coffee, sweet tea
- Suggested Aesthetic: Serve in a white ceramic basket
- Suggested Equipment: Pastry cutter, 2½-inch biscuit cutter
Step-by-Step Process
- Preheat Oven and Prep Pan: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. This high heat creates steam for maximum rise and golden tops.
- Whisk Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar until no lumps remain. This evenly distributes leavening for a uniform rise. If the kitchen is warm, chill the bowl for 10 minutes.
- Cut in Cold Butter: Add cubed cold butter to the flour mixture. Use a pastry cutter or fingertips to cut butter until pea-sized crumbs form—some larger pieces are okay. Work quickly to keep butter cold. Cold fat creates steam pockets for flakiness.
- Add Buttermilk: Make a well in the center. Pour in cold buttermilk. Stir with a fork just until the dough comes together—shaggy and slightly sticky. Do not overmix; gluten development makes tough biscuits.
- Fold for Layers: Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold in thirds like a letter. Rotate 90°, pat again, fold once more. This lamination creates flaky layers. Pat to ¾-inch thick final time.
- Cut Biscuits: Dip 2½-inch cutter in flour. Press straight down—do not twist—to cut 6–8 biscuits. Twisting seals edges and prevents rise. Re-pat scraps gently once for extra biscuits.
- Arrange for Rise: Place biscuits on prepared sheet, sides touching for soft edges or 1 inch apart for crisp sides. Brush tops with melted butter—this promotes browning and flavor.
- Bake to Golden: Bake 12–15 minutes until tops are deep golden and bottoms are browned. Rotate the sheet halfway for even color. Internal temperature should reach 200°F. Do not overbake—dry biscuits result.
- Serve Warm: Remove from oven. Brush with extra melted butter. Cool for 2 minutes. Transfer to a white ceramic basket lined with a cloth napkin.
Tips for Better Buttermilk Biscuits
- Keep butter and buttermilk ice-cold
- Cut butter into pea-size visible chunks = flaky
- Fold the dough twice for defined layers
- Cut straight down—no twisting
- Presented in a white ceramic basket to showcase the golden tops
- Freeze cut biscuits up to 1 month; bake from frozen +2 min
- Make the dough the night before; chill
- Enhance aesthetic: sprinkle flaky salt pre-bake
Variations and Customization
- Cheddar Chive: Add ½ cup cheese + 2 tbsp chives.
- Garlic Herb: Mix in 1 tsp garlic powder + herbs.
- Sweet Biscuits: Increase sugar to 2 tbsp.
- Gluten-Free: Use 1:1 GF flour + ¼ tsp xanthan gum.
- Vegan: Use plant butter, buttermilk (milk + vinegar).
- Drop Biscuits: Skip folding; drop spoonfuls.
- Mini Biscuits: Use 1½-inch cutter; bake 10 min.
- Whole Wheat: Replace ½ cup flour with whole wheat.
Storage and Serving Tips
- Store in an airtight container at room temperature up to 2 days.
- Freeze baked biscuits up to 2 months; reheat at 350°F for 5 min.
- Reheat day-olds at 325°F for 8 minutes wrapped in foil.
- Serve warm with butter or gravy.
- Pair with coffee or sweet tea to complement the tang.
- Presented in a white ceramic basket with garnishes for a cozy, rustic charm.
Nutritional Information
Based on 8 servings (1 biscuit each):
- Calories: 210 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 480mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 4g
- Vitamin A: 8% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values without toppings (cheddar or sweet versions increase calories). High in comfort.
Conclusion
This Buttermilk Biscuits recipe delivers flaky, tender perfection with golden layers in every bite. It transforms simple ingredients into a Southern classic. Its fold-and-cut method and warm presentation make it a go-to. The buttery crust and soft interior delight every taste. It’s sure to be a cherished recipe, loved for its comforting, crowd-pleasing charm.
Buttermilk Biscuits Recipe: Flaky and Tender
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 6 tbsp cold butter
- 1 cup cold buttermilk
- 1 tbsp melted butter
- Optional: Jam
- Suggested Pairings: Gravy eggs
Instructions
- Whisk dry ingredients.
- Cut in cold butter to pea-size.
- Add buttermilk; stir to shaggy dough.
- Fold twice for layers.
- Cut ¾-inch thick biscuits.
- Brush with melted butter.
- Bake at 425°F 12–15 min.
- Brush again.
- Serve in a white ceramic basket.
Notes
- Keep ingredients cold.
- Store 2 days at room temperature or freeze 2 months.
- Try cheddar or drop variation.
- Pair with honey.
