Butter buttermilk biscuits – OH HEAVENS, DON’T DROP THIS

#### **How to Make Butter Buttermilk Biscuits**

**Step 1: Preheat the Oven and Prepare Your Baking Sheet**
1. Preheat your oven to 450°F (232°C).
2. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

**Step 2: Mix the Dry Ingredients**
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until everything is well-combined.

**Step 3: Cut in the Butter**
1. Add the cold cubed butter to the dry ingredients.
2. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces of butter. The key to flaky biscuits is keeping the butter cold and not overworking the dough.

**Step 4: Add the Buttermilk**
1. Pour in the chilled buttermilk and stir until the dough just comes together. Be careful not to overmix – it’s okay if the dough is a little shaggy. Overworking the dough can lead to tough biscuits.

**Step 5: Turn Out the Dough and Fold**
1. Lightly flour your work surface and turn out the dough onto it. Gently pat the dough into a rough rectangle about 1-inch thick.
2. Fold the dough in half, then gently press it back into a 1-inch thick rectangle. Repeat this folding process 2-3 times to create layers, which will make your biscuits extra flaky.

**Step 6: Cut the Biscuits**
1. Using a floured biscuit cutter or a glass, cut out biscuits from the dough. Press the cutter straight down—do not twist it, as twisting can seal the edges and prevent the biscuits from rising properly.
2. Place the cut biscuits onto your prepared baking sheet, spacing them close together to help them rise evenly.

**Step 7: Bake and Brush with Butter**
1. Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown on top.
2. Optional: Brush the tops with melted butter for an extra buttery finish.

**Step 8: Serve Warm and Enjoy**
1. Let the biscuits cool slightly before serving, and enjoy them warm with a dollop of butter, jam, honey, or your favorite spread.

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#### **Tips for Perfect Butter Buttermilk Biscuits**

– **Cold Butter is Key:** The colder the butter, the flakier your biscuits will be. You can even freeze the butter for 15 minutes before cutting it into the flour.
– **Don’t Overmix:** Mix the dough just until it comes together. Overmixing can lead to dense biscuits.
– **Use a Sharp Biscuit Cutter:** A sharp cutter ensures clean edges that allow the biscuits to rise perfectly. Avoid twisting the cutter, as it can interfere with the rise.
– **Chill the Buttermilk:** Keeping the buttermilk cold helps keep the dough cool, contributing to a light and flaky texture.

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#### **Why This Recipe Is a Must-Try**

These **Butter Buttermilk Biscuits** are a perfect balance of rich flavor and light, fluffy texture. The combination of cold butter and chilled buttermilk creates a soft and tender crumb with a crisp exterior that’s simply irresistible. Whether you’re making them for a weekend breakfast or to accompany a holiday feast, they’re sure to be a crowd-pleaser.

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#### **Serving Suggestions**

– Serve with **gravy**, especially sausage gravy, for a hearty breakfast.
– Pair with **jam** or **honey** for a sweet treat.
– Enjoy them alongside a warm bowl of **soup** or **chili** for the perfect comforting meal.
– Use them as a base for a **breakfast sandwich** with eggs, cheese, and bacon.

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#### **Final Thoughts**

**Butter Buttermilk Biscuits** are a true classic, and with this simple recipe, you’ll have homemade biscuits that are flaky, buttery, and absolutely delicious in no time. Perfect for any meal or occasion, these biscuits will become a staple in your baking routine. Don’t forget to serve them hot, and make sure to savor every flaky, buttery bite—oh heavens, don’t drop this recipe!