Butter Buttermilk Biscuits
Flaky, buttery, and melt-in-your-mouth good — made with just 7 simple ingredients!
You’ll be amazed at how easy they are to make from scratch — no fancy tools required, just a bowl,
your hands, and a little love. Perfect for breakfast, brunch, or alongside your favorite comfort meal.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
How To Make Butter Buttermilk Biscuits
- Preheat oven to 450°F (230°C).
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the buttermilk. Stir gently until a soft dough forms.
- Turn dough onto a lightly floured surface and knead gently 3–4 times. Pat into a 1-inch thick rectangle.
- Use a 2-inch biscuit cutter to cut out biscuits. Gather scraps, re-roll, and cut until all dough is used.
- Place biscuits on a baking sheet and bake 12–15 minutes, or until golden brown.
- Serve warm and enjoy!
Pro Tip: For extra tall, flaky biscuits, avoid twisting the cutter when cutting —
press straight down and lift. Cold butter is key for that perfect rise!
press straight down and lift. Cold butter is key for that perfect rise!
Serving Suggestions
- Serve with butter, honey, or homemade jam.
- Use for breakfast sandwiches with eggs and sausage.
- Pair with soups or stews for a comforting meal.
- Drizzle with sausage gravy for a Southern classic.
Storage Tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
To reheat, warm in the oven at 350°F (175°C) for 5–7 minutes, or microwave briefly.
