Buttery Buttermilk Biscuits
Submitted by Dee-Dee
Flaky, sky-high buttermilk biscuits with golden, buttery tops that shatter at first bite. This Southern-style recipe delivers tender layers perfect for breakfast sandwiches or smothered in sausage gravy.
YIELD
48 servingsPREP
20 minCOOK
10 minREADY
30 minThese aren’t your average biscuits.
Brush melted butter on top before baking and you’ll get that signature glossy, golden crust that crackles when you split them open.
The secret? Cold butter cut into the flour creates steam pockets during baking, giving you those coveted flaky layers.
Remember: never twist your biscuit cutter or you’ll seal the edges and prevent them from rising properly.
Kitchen Tips
- Keep it cold: Use chilled butter and cold buttermilk for the flakiest texture
- Don’t overwork the dough: Knead just 4-5 times or biscuits will turn tough
- Sharp cutter matters: A dull cutter seals the edges and stops proper rising
- Brush generously: That melted butter on top creates the golden, crispy crown
Ingredients
Directions
Sift flour with baking powder, soda, salt, and sugar.
Cut in ⅔ cup butter until mixture resembles coarse meal.
Add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
Roll dough to ½ inch thickness; cut with a 2½ inch biscuit cutter.
Place biscuits on a lightly greased baking sheet.
Brush tops with ¼ inch melted butter.
Bake at 450 F for 8 minutes or until golden brown.
Note: When cutting biscuits, never twist the cutter; that will seal the edges and prevent proper rising.
If the cutter is not cutting all the way, consider a new cutter.
Serve with jam or butter if desired.
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