Description
These Southern Butter Biscuits are flaky, tender, and buttery, perfect for breakfast or as a side to any meal. Made with simple ingredients like buttermilk and cold butter, these biscuits deliver a classic, comforting Southern flavor and texture that melt in your mouth.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more for brushing)
Instructions
- Preheat Oven: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until fully combined and evenly distributed.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter in until the mixture resembles coarse crumbs, which helps create the flaky texture.
- Add Buttermilk: Gradually pour in the buttermilk while stirring gently until the dough just comes together. Be careful not to overmix to keep the biscuits tender and light.
- Knead and Fold Dough: Turn the dough onto a floured surface and knead gently 2-3 times. Pat or roll the dough into a 1/2-inch thick rectangle. Fold the dough in half and repeat this folding 2-3 times to create flaky layers.
- Roll and Cut Biscuits: Roll the dough to about 3/4-inch thickness. Use a floured biscuit cutter or glass to cut out biscuits. Gather and reroll scraps as needed to make more biscuits.
- Arrange Biscuits: Place the cut biscuits on the prepared baking sheet. For softer edges, place the biscuits close together; for crispier edges, space them further apart.
- Brush with Buttermilk: Lightly brush the tops of the biscuits with buttermilk to promote browning and a golden crust.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed and golden brown on top.
- Serve: Remove from the oven and serve the biscuits warm with butter, honey, or jam for a delicious Southern treat.
Notes
- Ensure the butter is very cold to achieve flaky layers.
- Avoid overmixing the dough to keep biscuits light and tender.
- Buttermilk can be substituted with milk plus a tablespoon of vinegar or lemon juice if needed.
- For crispier biscuits, space them farther apart on the baking sheet.
- Biscuits are best served fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
