This recipe for Fluffy Butter Biscuits turns simple pantry ingredients into a spectacular bread choice for any time of day. Serve them smothered with sausage gravy for breakfast, stuffed with baked ham for lunch or slathered with butter and jam for a sweet ending to your meal.
Easy Fluffy Butter Biscuits Recipe
These fluffy biscuits are a buttery extravaganza. They're a bit of a hybrid and spin on angel biscuits which also feature yeast, in addition to other ingredients, as leavening. The result is a light and fluffy texture that can hold up to any fixin's you fancy.
Best Fluffy Southern Biscuits Recipes
Biscuits and cornbread are considered the house breads of the South. Both of them have many variations with additions and family "secrets" that make them extra special. Truth is, these breads are both delicious in any way, shape or form. You can never go wrong with classic Southern buttermilk biscuits they go with pretty much everything and are suitable for any meal. It's also perfectly acceptable to enjoy a sweeter biscuit variation like cinnamon swirl raisin biscuits. You can also add bacon, cheese and herbs to the dough for a flavor twist. We all love those cheddar bay biscuits from Red Lobster and I have a homemade version I call garlic and herb cheddar biscuits.
How to Make the Best Fluffy Butter Biscuits Recipe
- Ingredients you'll need to make homemade Fluffy Butter Biscuits: All purpose flour, baking soda, baking powder, salt, lukewarm water, rapid rise yeast, buttermilk, cubed cold butter for the biscuits and melted butter to pour over the top.
- Kitchen gadgets you'll need: A mixing bowl, measuring cups and spoons, a pastry blender, a 9 x 9 inch or 8 x 8 inch square pan, a sharp knife and small bowl to melt the butter for pouring on top.
- Do I have to use a biscuit cutter for these butter biscuits? These biscuits are made in a 9 x 9 inch square pan which changes the shape. They're scored and and cut into squares and baked side by side in the pan. I love serving them this way, it's always a hit.
- Why are they called butter biscuits? This biscuit recipe includes a generous amount of butter in the dough as well as the pan. The amount of butter along with using yeast as the leavening are the main differences between these and other Southern biscuit recipes.
- How do I know when the yeast has bloomed? Look for foaming and bubbles that form on the top of the water. Keep in mind that the water needs to be lukewarm, around 110-115°F not boiling. If the water is too hot it will kill the yeast.
- What does sugar in the yeast do? Sugar feeds the yeast and activates it to give rise to the dough.
- Please note: Even though sugar is an ingredient, these biscuits don't turn out sweet.
- How do I make my own buttermilk? To make your own buttermilk, add 1 tablespoon white distilled vinegar or lemon juice to the measuring cup then fill it the rest of the way with whole milk. Allow to sit on the counter for 5 minutes and voila, homemade buttermilk.
- While I'm usually the first in line to brush more butter on biscuits as soon as they come out of the oven, it's not imperative to do that with these biscuits. I mean, you can, if you want. The butter drizzled on top forms a delicious crust which is the perfect contrast to the fluffy interior.
- You can use your favorite brand of all purpose flour for this recipe. If you live in the South, I highly recommend White Lily brand.
How To Store Leftover Biscuits
Once cooled, these biscuits can be wrapped and frozen for future meals for up to 2 months. You can also cool completely and store chilled in the refrigerator for up to 3-4 days. Reheat gently in the microwave in single serving portions. Should you choose to store them on the counter at room temperature, they'll keep for 2 days tops.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Fluffy Butter Biscuits
- 1 ¼ oz packet rapid rise yeast
- ¼ cup lukewarm water (105°F)
- 2 tablespoon granulated sugar plus 1 tsp divided
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold butter cubed
- 1 cup buttermilk (not fat free)
- ½ cup butter melted
- Dissolve yeast and 1 teaspoon sugar in lukewarm water. Set aside to bloom for 5-7 minutes. There should be foamy with bubbles forming on top. If it doesn't, toss and start again.
- In a medium-size mixing bowl, use a whisk to sift together flour, remaining 2 tablespoon sugar, baking powder, salt and baking soda.
- Using a pastry cutter, 2 knives cut cold butter into the dry ingredients until it resembles cornmeal. Make a well in the center. (You may use 2 forks or even a hand mixer on low speed to cut the butter into the dry ingredients.)
- To the well add buttermilk and yeast mixture. Use a fork to work the liquid into the flour until moistened.
- Turn out onto a lightly floured surface and turn a few times, kneading just until the dough comes together. Form roughly into an 8 x 8 square that's ½-3/4 inch thick. (This allows room for dough to spread as it rises)
- Use a sharp knife to cut into 9 or 12 equal pieces.
- Pour half of the melted butter into a 9 x 9 inch baking pan. Swirl to coat bottom and halfway up sides. Arrange biscuits in pan, reshaping as needed to fit. Pour remaining melted butter on top. Cover with a damp cloth and allow to rise for 1 hour.
- To bake: Preheat oven to 400°F. Bake butter biscuits for 15-20 minutes until puffed and golden.
- Serve immediatly with butter, jam or sausage gravy.
- To make your own buttermilk, add 1 tablespoon white distilled vinegar or lemon juice to the measuring cup then fill it the rest of the way with whole milk. Allow to sit on the counter for 5 minutes and voila, homemade buttermilk.
So, I was intrigued with these biscuits because they were square. I know that probably sounds funny but I had to try them. Let me tell you, they are absolutely delicious fluffy and buttery just like it says. Thanks for such a wonderful biscuit recipe! (And for keeping your recipes being free!)
Hi Chris, I'm so happy you loved these, thank you!