Fluffy Butter Biscuits

Fluffy Butter Biscuits are tender, buttery homemade Southern biscuits with a light, airy texture. Perfect for breakfast with sausage gravy, piled high with ham, or served warm with butter and jam, they’re a versatile addition to any meal.

Course Bread, Breakfast, brunch

Cuisine American, Southern

Keyword buttermilk-biscuits, fluffy-butter-biscuits, southern-biscuit-recipes

Prep Time 15

Cook Time 25

Rise time 1

Servings biscuits

Calories 267kcal

Ingredients

1 1/4 oz packet rapid rise yeast
1/4 cup lukewarm water (105°F)
2 Tbsp granulated sugar plus 1 tsp divided
3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup cold salted butter or unsalted butter cubed
1 cup buttermilk (not fat free)
1/2 cup butter melted

Instructions

Dissolve yeast and 1 tsp 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 Tbsp sugar, baking powder, salt and baking soda.
Using a pastry cutter to cut cold butter into the dry ingredients until it resembles cornmeal. We're going for a more fine texture not pea-sized pieces like when making a pie crust recipe.
Make a well in the center. (You can also use 2 forks, a food processor or even a hand mixer on low speed to cut the butter into the dry ingredients.)
To the well add buttermilk and yeast to the flour mixture. Use a fork to work the liquid into the flour until fully moistened.
Turn dough out onto a lightly floured surface and turn a few times, kneading lightly just until the dough comes together. Use a rolling pin or your hands to form roughly into an 8-inch square that's 1/2-3/4 inch thick. (This allows room for dough to spread as it rises)
Use a sharp knife to cut into 9 or 12 equal pieces depending on the amount of servings you need.
Pour half of the melted butter into a 9x9-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.
Heat Oven: Preheat oven to 400°F. Bake butter biscuits for 15-20 minutes until puffed and golden brown.
Separate and serve immediately with butter, jam or sausage gravy.

Notes

Square Biscuits - Do I have to use a round biscuit cutter for these butter biscuits? These biscuits are made in a 9x9-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.
Flour - You can use your favorite brand of all purpose flour (not self-rising flour) for this buttery biscuit recipe. If you live in the South, I highly recommend White Lily brand.
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.
Use Fresh Yeast - 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. If the yeast mixture doesn't bubble throw it out and start over.
Sugar - Sugar feeds the yeast and activates it to give rise to the dough. Don't skip it. Even though sugar is an ingredient, these biscuits don't turn out sweet.
How to Make Homemade Buttermilk - To make your own buttermilk, add 1 Tbsp 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 5-8 minutes and voila, homemade buttermilk. Stir and proceed with the recipe.

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