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Recipe for Fluffy Butter Biscuits

Fluffy Butter Biscuits

Course Bread, Breakfast, brunch
Cuisine American
Keyword buttermilk-biscuits, fluffy-butter-biscuits, southern-biscuit-recipes
Prep Time 15 minutes
Cook Time 25 minutes
Rise time 1 hour
Servings 12 biscuits
Calories 267kcal


  • 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.


Serving: 1serving | Calories: 267kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 419mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg