These Butter Buttermilk Biscuits are the epitome of comfort food – golden, flaky, and melt-in-your-mouth delicious. With just the right balance of butter and buttermilk, they rise beautifully and have a tender crumb. Perfect for breakfast, as a side dish, or topped with jam, honey, or gravy, these biscuits are sure to be a family favorite!

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 6 tbsp unsalted butter, cold and cubed
• ¾ cup buttermilk
• 2 tbsp unsalted butter, melted (for brushing)

Directions

1. Preheat the Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Add the Buttermilk: Pour in the buttermilk and gently stir until the dough begins to come together. Be careful not to overmix – it’s okay if the dough is a little shaggy.
5. Knead and Shape: Turn the dough out onto a lightly floured surface. Gently knead the dough about 4-5 times to bring it together. Pat the dough into a rectangle, about 1-inch thick.
6. Cut the Biscuits: Use a biscuit cutter or a floured drinking glass to cut out biscuits. Place the biscuits onto the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
7. Bake: Brush the tops of the biscuits with melted butter. Bake for 10-12 minutes, or until the tops are golden brown.
8. Serve: Serve the biscuits warm, topped with butter, jam, or your favorite topping.

Notes

• Butter Tip: For the best texture, ensure the butter is cold when incorporated into the dough. This will create those irresistible flaky layers.
• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk. Let it sit for 5 minutes before using.
• Make Ahead: You can freeze the uncooked biscuits. Place the cut biscuits on a baking sheet, freeze until solid, and then transfer them to a freezer bag. Bake directly from the freezer, adding a couple of minutes to the bake time.
• Storage: Store any leftovers in an airtight container for up to 2 days. Reheat in the oven to restore their flakiness.

These Butter Buttermilk Biscuits are perfect for any occasion, from weekend breakfasts to holiday meals. Their tender, buttery texture will have everyone reaching for seconds!