Butter Buttermilk Biscuits

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or even your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. These butter pieces are the secret to flakiness—when baked, they melt and create delicate layers.

Step 4: Add the Buttermilk

Make a well in the center of your flour-butter mixture and pour in the cold buttermilk. Stir gently with a spoon until the dough just comes together. Be careful not to overmix—the dough should be slightly shaggy and sticky.

Step 5: Knead Lightly

Turn the dough onto a lightly floured surface. Fold it over onto itself 3–4 times to create layers. Kneading too much will result in tough biscuits; the goal is light, layered dough.

Step 6: Roll and Cut

Pat or roll the dough to about 1-inch thick. Using a floured biscuit cutter or a glass, cut out biscuits. Press straight down without twisting to ensure even rising. Gather any scraps, re-roll lightly, and cut additional biscuits.

Step 7: Bake

Place the biscuits on your prepared baking sheet, just touching each other for soft sides or spaced apart for crisp edges. Bake in the preheated oven for 12–15 minutes, or until golden brown on top.

Step 8: Optional Butter Finish

For extra indulgence, brush the hot biscuits with melted butter as soon as they come out of the oven. This adds shine and enhances the buttery flavor.

Step 9: Serve Warm

Serve the biscuits immediately while warm and fluffy. They are perfect with jam, honey, gravy, or simply as a side to a hearty meal.

Tips for Perfect Biscuits

1. Cold Butter is Key: The colder the butter, the flakier the biscuits. Keep it in the fridge until the last minute.
2. Minimal Handling: Overworking the dough develops gluten, making biscuits tough. Gentle folding is enough.
3. Buttermilk Matters: The acidity of buttermilk reacts with baking soda and powder to give light, tender biscuits.
4. Baking Sheet Placement: For even baking, place your sheet in the center of the oven.

With these steps, anyone can create buttery, fluffy, and irresistibly tender Butter Buttermilk Biscuits at home. Whether paired with a breakfast skillet or a cozy dinner, they’re guaranteed to impress.

If you want, I can also give a trick to make them extra layered and restaurant-style fluffy that most home cooks don’t know. Do you want me to include that?