Description:
Flaky, buttery, and tender, these Butter Buttermilk Biscuits are a classic comfort food. Perfectly golden on the outside and soft on the inside, they’re ideal for breakfast, dinner, or just as a snack with a pat of butter and drizzle of honey.
Origin:
This Southern classic has been a staple in American cuisine for generations, beloved for its simplicity and versatility. From breakfast tables to holiday dinners, buttermilk biscuits hold a cherished spot in comfort food traditions.
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (85g) unsalted butter, chilled and cubed
- 3/4 cup (180ml) cold buttermilk
- 1 tablespoon melted butter (for brushing, optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the Butter:
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Small pea-sized pieces of butter should remain.
4. Add the Buttermilk:
- Make a well in the center of the dry mixture and pour in the cold buttermilk. Stir gently with a fork or spatula until the dough just comes together. Do not overmix.
5. Shape the Biscuits:
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1/2-inch thick. Fold the dough in half and pat it down again. Repeat this process 2-3 times to create layers for flakiness.
- Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gently press any scraps together and repeat.
6. Bake:
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
7. Optional Finish:
- Brush the tops with melted butter immediately after removing them from the oven for extra flavor.
Tips for Success:
- Keep the butter and buttermilk as cold as possible to ensure flaky biscuits.
- Handle the dough gently to avoid overworking, which can make the biscuits dense.
- If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Recommendations:
- Serve warm with butter, honey, or jam for breakfast.
- Pair with gravy for classic biscuits and gravy.
- Use as a base for chicken and biscuits or as a side with soups and stews.
Nutrition (per biscuit, approximate for 8 biscuits):
- Calories: ~180
- Protein: 3g
- Fat: 9g
- Carbohydrates: 21g
- Sugar: 1g
With their rich, buttery flavor and fluffy texture, Butter Buttermilk Biscuits are a timeless favorite that never fails to impress.
