Butter Buttermilk Biscuits: A Classic Southern Delight

Butter buttermilk biscuits are a beloved staple in Southern cuisine, known for their flaky texture and rich, buttery flavor. Perfect for breakfast, brunch, or as a side to any meal, these biscuits are surprisingly easy to make with just a few simple ingredients. The key to achieving the perfect biscuit lies in the technique and handling of the dough. Here’s a detailed guide on how to create these delicious, homemade biscuits.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 7 tablespoons unsalted butter, chilled in the freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk for brushing

Directions

1. Preheat the Oven: Begin by preheating your oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper to prevent the biscuits from sticking and to ensure an even bake.
2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the flour, which is crucial for achieving a uniform rise in your biscuits.
3. Incorporate the Butter: Add the cold butter slices to the flour mixture. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. The small pieces of butter should be about the size of peas. This step is essential because the cold butter creates pockets of steam as it melts in the oven, resulting in the flaky layers that are characteristic of a good biscuit.
4. Add the Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently until the mixture just comes together. Avoid overmixing, as this can develop the gluten in the flour too much, leading to tough biscuits.

Forming the Dough

5. Form the Dough: Turn the dough out onto a floured work surface. Gently pat it together into a rectangle. Fold the rectangle into thirds, as you would fold a letter. Turn the dough a half turn, gather any crumbs, and flatten it back into a rectangle. Repeat this folding and flattening process twice more, for a total of three times. This technique, known as lamination, helps to create layers in the dough, which leads to a flaky biscuit.
6. Roll and Cut the Biscuits: Roll the dough out on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut out the biscuits. Press straight down with the cutter without twisting, as twisting can seal the edges and prevent the biscuits from rising properly. Gather and reroll the scraps to cut more biscuits, aiming to get a total of 12.

Preparing for Baking

7. Prepare for Baking: Transfer the biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. This small indent helps the biscuits to rise evenly. Brush the tops with the remaining buttermilk to give them a golden, glossy finish.
8. Bake: Place the baking sheet in the preheated oven and bake until the biscuits are flaky and golden brown, about 15 minutes. Keep an eye on them towards the end of the baking time to ensure they do not overbake.
9. Enjoy: Once baked, remove the biscuits from the oven and let them cool slightly before serving. They are best enjoyed warm, fresh out of the oven. Serve with butter, jam, honey, or any other topping of your choice.

Tips for Perfect Butter Buttermilk Biscuits

1. Use Cold Ingredients: Ensure that your butter and buttermilk are very cold. This helps to create the flaky texture as the cold butter melts and creates steam during baking.
2. Handle the Dough Gently: Overworking the dough can lead to tough biscuits. Mix until just combined and handle as gently as possible when folding and rolling.
3. Proper Measuring: Measure your flour accurately. Too much flour can make the biscuits dense. Fluff the flour in the container, spoon it into your measuring cup, and level it off with a knife.
4. Avoid Twisting the Cutter: When cutting the biscuits, press the cutter straight down. Twisting can seal the edges and hinder the rise.
5. High Heat: Baking at a high temperature helps to achieve a quick rise, resulting in a light and fluffy biscuit.

Nutritional Benefits

While biscuits are often considered a treat, they do provide some nutritional benefits. The buttermilk adds a slight tang and tenderness to the biscuits and provides calcium and protein. Butter, while rich, is also a source of fat-soluble vitamins like A, D, and E. Using whole grain flour can further enhance the nutritional profile by adding fiber and essential nutrients.

Pairing Suggestions

Butter buttermilk biscuits are incredibly versatile and can be paired with a variety of dishes. They are a classic accompaniment to fried chicken, stews, and soups. For breakfast, serve them with scrambled eggs, bacon, or sausage. Sweet toppings like honey, jam, or fresh fruit can turn them into a delightful treat for brunch or dessert.

Conclusion

Butter buttermilk biscuits are a timeless classic, beloved for their simplicity and delicious flavor. With a few basic ingredients and some careful handling, you can create biscuits that are tender, flaky, and full of buttery goodness. Whether served as part of a hearty breakfast, alongside a savory dinner, or simply enjoyed on their own, these biscuits are sure to become a favorite in your home. By following these steps and tips, you can master the art of biscuit-making and bring a touch of Southern comfort to your table.

BUTTER BUTTERMILK BISCUITS

---

• Author: hdrecipes
• Total Time: 30 minutes
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Butter Buttermilk Biscuits are fluffy, flaky, and deliciously buttery. Perfect as a side for breakfast, lunch, or dinner, these biscuits are a Southern classic that pair wonderfully with a variety of dishes. They are easy to make and bring a comforting, homemade touch to any meal.

---

Ingredients

2 cups all-purpose flour

 

2 teaspoons baking powder

 

¼ teaspoon baking soda

 

1 teaspoon salt

 

7 tablespoons unsalted butter, chilled in freezer and cut into thin slices

 

¾ cup cold buttermilk

 

2 tablespoons buttermilk for brushing

---

Instructions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

 

Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.

 

Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.

 

Turn dough onto a floured work surface and pat it together into a rectangle.

 

Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.

 

Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.

 

Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.

 

Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.

 

Enjoy!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 190
• Sugar: 1g
• Sodium: 330mg
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg