Butter Buttermilk Biscuits

Preparation Time: 30 minutes
Intensity: Easy


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (cold and cubed)
  • 1 cup buttermilk (cold)


  1. Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to quickly cut the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter.
  4. Add Buttermilk: Make a well in the center of the flour-butter mixture. Pour the cold buttermilk into the well. Use a fork or a spatula to gently stir the mixture until the dough comes together and pulls away from the sides of the bowl.
  5. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1/2 to 3/4 inch thick.
  6. Cut Biscuits: Use a sharp biscuit cutter or a floured glass to cut out biscuits from the dough. Press straight down without twisting to get clean cuts. Gather any scraps, pat them together, and cut out more biscuits.
  7. Bake: Place the cut biscuits onto the prepared baking sheet, leaving a little space between each biscuit. Bake in the preheated oven for 10-12 minutes or until the biscuits are golden brown on top.
  8. Serve: Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, jam, or gravy.

Nutrition Information (per biscuit):

  • Calories: 180
  • Total Fat: 9g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 360mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 3g

Note: Nutrition information is approximate and may vary based on specific ingredients and serving sizes.

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