butter milk biscuit recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best butter milk biscuit recipe

I’m so excited to share with you my family’s favorite butter milk biscuit recipe. This classic Southern treat has been a staple in our household for generations, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

Whether you’re serving it at a family gathering, a holiday meal, or just a regular Tuesday dinner, these biscuits are sure to be a hit. They’re also surprisingly healthy, considering they’re made with real butter and buttermilk.

The key to making them is to use cold ingredients and to handle the dough as little as possible, which helps preserve the delicate texture of the biscuits. I like to serve them warm, slathered with butter or honey, but they’re just as tasty at room temperature.

My kids love helping me mix the dough and rolling out the biscuits – it’s a fun activity that we can all enjoy together.

Buttermilk Biscuit Recipe

4.6 from 611 votes

Flaky and tender buttermilk biscuits are perfect for breakfast or as a side dish. This classic recipe uses simple ingredients and is easy to make.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup unsalted butter
1 cup buttermilk
1 tsp sugar

👨‍🍳Directions

1Preheat oven to 450°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, combine flour, baking powder, salt, baking soda, and sugar.
Mix well.
4Add butter to the dry ingredients and use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
5The mixture should have small pea-sized pieces of butter.
6Gradually add buttermilk to the flour mixture.
7Stir gently with a spoon or spatula until the dough just comes together.
8Do not overmix.
9The dough should be slightly sticky and shaggy.
10Turn the dough out onto a lightly floured surface.
11Knead the dough gently a few times until it forms a cohesive ball.
12Avoid adding too much additional flour.
13Pat the dough to a 1/2-inch thickness.
14Use a 2-inch biscuit cutter to cut out biscuits.
15Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
16Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and have risen.
17The tops of the biscuits should be lightly browned and firm to the touch.
18Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes.
19Transfer the biscuits to a wire rack to cool slightly before serving.
20Serve warm with butter, jam, or your favorite spread.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Pastry blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For flakier biscuits, handle the dough as little as possible. You can also freeze the unbaked biscuits and bake them directly from the freezer, adding a few extra minutes to the baking time.

Watch Video Of How Buttermilk Biscuit Recipe Works

These butter milk biscuits are always a good idea – whether you’re serving them at a family gathering or just enjoying them as a snack.

They’re easy to make ahead of time and freeze beautifully, so feel free to stock up your freezer with these delicious treats.

When it’s time to serve them, simply thaw at room temperature or reheat in the oven for a few minutes until crispy and golden brown.

❓ Frequently Asked Questions About Buttermilk Biscuit

Q1: What is the difference between buttermilk and regular milk?

Buttermilk and regular milk are two different types of milk with distinct properties. Buttermilk is a type of cultured dairy product that has been acidified with bacterial cultures such as Lactococcus lactis subsp. lactis or Lactococcus lactis subsp. cremoris. This process gives buttermilk its characteristic tangy flavor and thick, creamy texture. Regular milk, on the other hand, is simply milk that has not been acidified or cultured.

Q2: Can I substitute regular milk for buttermilk in this recipe?

While you can substitute regular milk for buttermilk in this recipe, keep in mind that the results may vary slightly. Buttermilk adds a unique flavor and texture to these biscuits that regular milk may not replicate exactly.

Q3: How do I store leftover biscuits?

You can store leftover biscuits in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, consider freezing them – simply wrap each biscuit tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container.

Q4: Can I make these biscuits ahead of time?

Yes, you can make these biscuits ahead of time by preparing the dough up to 24 hours in advance. Simply let it rest in the refrigerator overnight before rolling out and cutting into biscuits.

Q5: How do I reheat frozen biscuits?

To reheat frozen biscuits, preheat your oven to 350°F (175°C). Place the desired number of biscuits on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.

Similar Posts