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Melt In Your Mouth Buttermilk Biscuits

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Melt-In-Your-Mouth Buttermilk Biscuits Recipe

Why You’ll Love This Recipe

Buttery Bliss – Cold butter is the secret to achieving rich, flaky layers.

Tender Texture – Buttermilk provides moisture and a subtle tang, making these biscuits soft and delicious.

Quick & Easy – Ready in under 30 minutes with a handful of basic ingredients.

Versatile – Enjoy them at breakfast, brunch, dinner, or even dessert. Pair with jam, gravy, or fried chicken!

Crowd-Pleasing – These biscuits will disappear fast at any gathering.

Ingredients You’ll Need

Makes 8–10 biscuits

  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter (cold and cubed)
  • 3/4 cup buttermilk (cold)
  • Optional: 1–2 tbsp melted butter for brushing the tops

Step-by-Step Instructions

Preheat & Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.

Add the Buttermilk

Pour the cold buttermilk into the mixture and stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix—it’s okay if there are a few dry spots.

Shape the Dough

  1. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick.
  2. Fold the dough in half like a book, then pat it down again into a 1-inch-thick rectangle. Repeat this folding process 2–3 times to create flaky layers.
  3. Pat the dough into a final 1-inch thickness and use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down without twisting to ensure they rise evenly.

Bake the Biscuits

  1. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each for spreading. For softer sides, place them close together.
  2. Optional: Brush the tops with melted butter for a golden, buttery finish.
  3. Bake for 12–15 minutes, or until the biscuits are golden brown on top and cooked through.

Serve

Serve warm with butter, honey, jam, or your favorite toppings.

Why This Recipe Works

Cold Ingredients – Keeping the butter and buttermilk cold ensures the biscuits bake up light and flaky.

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Layering Technique – Folding the dough multiple times creates those irresistible, pull-apart layers.

Buttermilk Magic – The acidity in buttermilk reacts with baking soda for extra lift and tenderness.

Variations to Try

Cheesy Herb Biscuits – Stir in 1/2 cup shredded cheddar cheese and 1 tsp dried herbs like rosemary or thyme.

Sweet Cinnamon Biscuits – Add 1–2 tbsp sugar and a sprinkle of cinnamon for a lightly sweet treat.

Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.

Drop Biscuits – Skip rolling and cutting—drop spoonfuls of dough onto the baking sheet for rustic-style biscuits.

Biscuit Sandwiches – Split the biscuits open and fill them with fried chicken, scrambled eggs, or pulled pork for a hearty meal.

Tips for Success

  • Don’t Overwork the Dough – Handle it as little as possible to keep the biscuits tender.
  • Use Sharp Edges – When cutting the biscuits, press straight down instead of twisting to help them rise evenly.
  • Storage – Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for best results.

Serving Suggestions

Romantic Touch – Serve with a drizzle of honey and a sprinkle of sea salt for elegance.

Brunch Staple – Pair with scrambled eggs, bacon, or sausage gravy for a hearty breakfast.

Party Platter – Arrange with jams, jellies, whipped cream, or flavored butters for variety.

FAQs

How do I make my biscuits extra flaky?
Use very cold butter and fold the dough several times before cutting.

Can I make these biscuits ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking.

What’s the best way to reheat biscuits?
Warm them in a 350°F oven for 5–7 minutes or microwave for 10–15 seconds.

Can I freeze biscuit dough?
Yes! Cut the biscuits, place them on a tray to freeze, then store them in a freezer bag. Bake from frozen, adding a few extra minutes.

What if I don’t have buttermilk?
Mix 3/4 cup milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes as a substitute.

Final Thoughts

These Melt-In-Your-Mouth Buttermilk Biscuits are a celebration of buttery richness, tender texture, and simple ingredients. With their golden tops, flaky layers, and customizable options, they’re sure to impress whether you’re cooking for a special occasion, a casual meal, or simply craving something warm and satisfying.

Have you ever made homemade biscuits before? Share your favorite variations or serving ideas below!