Introduction
These homemade Butter Buttermilk Biscuits are tall, fluffy, and irresistibly buttery. Made with cold butter and tangy buttermilk, they rise beautifully in the oven and develop golden, crispy edges with soft, pillowy centers. Whether you’re serving them with gravy, honey, or jam, they’re sure to become a household favorite.
Ingredients (Makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold and cubed
- ¾ cup cold buttermilk (plus more for brushing)
- 1 tablespoon honey (optional, for a hint of sweetness)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the butter: Add the cold butter cubes and cut into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add buttermilk: Pour in the buttermilk and honey (if using), and gently stir until just combined. Do not overmix.
- Knead and fold: Turn the dough onto a lightly floured surface. Gently pat it out into a rectangle. Fold the dough into thirds like a letter, rotate, and repeat twice. This helps create flaky layers.
- Shape and cut: Pat the dough to about 1-inch thick. Use a round biscuit cutter to cut out biscuits. Place them on the baking sheet so they’re just touching.
- Brush and bake: Brush the tops with a little extra buttermilk. Bake for 12–15 minutes, or until golden brown.
- Finish with butter: Optional but recommended — brush the hot biscuits with melted butter right after baking.
Tips for the Best Biscuits
- Use very cold butter and don’t overwork the dough.
- Folding the dough creates perfect layers.
- Bake biscuits close together for higher rise, or spaced apart for crispier edges.
Enjoy !!
