butter milk biscuit recipe

Written BySheba G Updated On
butter milk biscuit recipe
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The Best butter milk biscuit recipe

Buttermilk biscuits are a classic Southern staple that I have always loved. They are fluffy, tender, and have a slightly tangy flavor from the buttermilk. I remember my grandmother making them for family gatherings, and the aroma that filled the kitchen is something I will never forget.

They are perfect for breakfast, brunch, or even as a side dish for dinner. My kids love them spread with butter and jam, and I often make a big batch for weekend mornings. Buttermilk biscuits are not only delicious but also have some health benefits.

They are a good source of calcium and protein from the buttermilk, and using whole wheat flour can add fiber to the recipe. I love that this recipe is versatile and can be enjoyed by the whole family. The key to making perfect buttermilk biscuits is to handle the dough as little as possible to keep them light and fluffy.

I have experimented with different recipes over the years, but this one is my go-to because it always turns out great. The combination of the buttermilk and the baking powder gives the biscuits a nice rise, and the butter adds a rich flavor. I have shared this recipe with friends and family, and it has become a favorite at many gatherings.

I hope you enjoy making and eating these buttermilk biscuits as much as my family and I do.

Buttermilk Biscuit Recipe

Buttermilk Biscuit Recipe

4.9 from 825 votes

This buttermilk biscuit recipe is a classic Southern favorite. It is perfect for breakfast, brunch, or as a side dish for dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter, cold and cubed
1 1/2 cups buttermilk

👨‍🍳Directions

1Preheat your oven to 425°F.
2This temperature is ideal for achieving a golden-brown crust while keeping the inside of the biscuits tender.
3In a large mixing bowl, combine the flour, baking powder, salt, and baking soda.
4Whisk them together to ensure everything is evenly distributed.
5You want to make sure the leavening agents are well mixed with the flour for the best rise.
6Add the cold, cubed butter to the dry ingredients.
7Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
8The butter should be pea-sized and well distributed throughout the mixture.
9This will create pockets of air that will make the biscuits fluffy.
10Make a well in the center of the flour and butter mixture, then pour in the buttermilk.
11Stir the mixture just until the dough comes together.
12Be careful not to overmix the dough.
13The dough should be slightly sticky but manageable.
14If it is too sticky, add a bit more flour.
15If it is too dry, add a bit more buttermilk.
16Turn the dough out onto a lightly floured surface.
17Knead the dough gently, just a few times, to bring it together.
18Be careful not to overwork the dough.
19The dough should be smooth and slightly tacky.
20Using a rolling pin, roll out the dough to about 1/2-inch thickness.
21The dough should be even and smooth.
22If the dough is too sticky, add a bit more flour to the surface and your rolling pin.
23If it is too dry, add a bit more buttermilk to the dough.
24Using a 2-inch biscuit cutter, cut out the biscuits and place them on a baking sheet lined with parchment paper.
25Make sure the biscuits are touching each other slightly.
26This will help them rise higher and create a nice, flaky edge.
27You can also use a knife to cut the biscuits into squares or rectangles.
28Brush the tops of the biscuits with a bit of melted butter.
29This will give them a golden-brown crust and add extra flavor.
30You can also sprinkle the tops with a bit of coarse salt or sugar for added flavor.
31Bake the biscuits in the preheated oven for 10-12 minutes, or until the tops are golden-brown.
32The entire baking sheet should be placed in the middle of the oven for even heating.
33Keep an eye on the biscuits as they bake.
34You want to make sure they do not overbake, which can make them dry and tough.
35Look for a golden-brown crust on the top and sides.
36Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before serving.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Be careful not to overmix the dough, as this can result in tough biscuits. For extra flaky biscuits, you can freeze the dough for 15-20 minutes before cutting and baking.

Buttermilk biscuits are a classic recipe that is always a good idea for any occasion. They are perfect for family gatherings, weekend breakfasts, or even as a side dish for dinner. The combination of the buttermilk and the baking powder gives the biscuits a nice rise, and the butter adds a rich flavor.

You can store leftover biscuits in an airtight container at room temperature for up to 3 days. To reheat, wrap the biscuits in foil and heat in a 350°F oven for about 10 minutes. You can also freeze baked biscuits for up to 3 months.

To thaw, let them sit at room temperature for a few hours before reheating. I hope you enjoy making and eating these buttermilk biscuits as much as my family and I do. They are a delicious and comforting addition to any meal.

❓ Frequently Asked Questions About Buttermilk Biscuit

What is buttermilk and can I substitute it?

Buttermilk is a fermented dairy product that is slightly tangy and thick. It is made by churning cream to make butter, and the remaining liquid is buttermilk. You can substitute buttermilk with regular milk mixed with a bit of lemon juice or vinegar. Let the mixture sit for a few minutes to thicken before using it in the recipe.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. This can actually help the flavors develop and make the biscuits even more delicious. When you are ready to bake, let the dough sit at room temperature for about 30 minutes before rolling and cutting.

Why are my biscuits not fluffy?

There are a few reasons why your biscuits might not be fluffy. If you overmix the dough, the gluten will develop and make the biscuits tough. If you do not handle the butter correctly, it can melt and make the biscuits dense. Make sure to use cold butter and work it into the flour mixture until it resembles coarse crumbs.

Can I freeze buttermilk biscuits?

Yes, you can freeze buttermilk biscuits before or after baking. If you freeze the dough, let it thaw in the refrigerator overnight before baking. If you freeze the baked biscuits, let them thaw at room temperature before reheating. You can reheat the biscuits in the oven at 350°F for about 10 minutes or until warmed through.

What can I serve with buttermilk biscuits?

Buttermilk biscuits are versatile and can be served with a variety of dishes. They are perfect for breakfast with eggs, bacon, and jam. They can also be served as a side dish for dinner with soups, stews, or chili. For a sweet treat, you can serve them with fresh fruit, whipped cream, or honey. They are also delicious on their own with a pat of butter and a sprinkle of cinnamon or sugar. Buttermilk biscuits are a classic comfort food that can be enjoyed any time of day.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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