Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buttermilk Biscuits
Brown Sugar Butter
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Whisk dry ingredients
In a large mixing bowl, whisk together the 3 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 tablespoon granulated sugar until evenly distributed.
- 3
Cut in butter
Add the 3/4 cup cold unsalted butter cubes to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about the size of small peas). Work quickly to keep butter cold.
- 4
Add buttermilk
Make a well in the center of the flour-butter mixture and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together and looks shaggy. If dough is very dry, add up to 2 tablespoons more buttermilk; avoid overworking.
- 5
Turn out and fold
Turn the dough out onto a lightly floured surface. Pat into a rectangle about 1-inch thick. Fold the dough in half toward you, rotate 90 degrees, and pat again to 1-inch thickness. Repeat this folding/patting 2 more times to create flaky layers, being careful not to press too hard.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter dipped in flour (or a sharp knife for squares), cut straight down without twisting to preserve rise. Gather scraps gently, pat to 1-inch thickness, and cut additional biscuits. You should get about 8–10 biscuits.
- 7
Brush and bake
Place biscuits on the prepared baking sheet so they just touch for taller sides, or spaced apart for crispier edges. Brush the tops lightly with 1/4 cup extra buttermilk. Bake in the preheated oven for 12–15 minutes, rotating the pan halfway, until golden brown on top and cooked through.
- 8
Cool briefly
Remove biscuits from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack or serving basket.
Brown Sugar Butter
- 9
Combine
While biscuits bake, place 1/2 cup softened unsalted butter in a medium bowl. Add 1/2 cup packed light brown sugar, 1/4 teaspoon fine sea salt, 1/2 teaspoon vanilla extract, and 1/2 teaspoon lemon zest (if using).
- 10
Cream until smooth
Using a hand mixer or sturdy spoon, beat/cream the butter and brown sugar together until smooth, fully combined, and spreadable, about 1–2 minutes. Scrape down the bowl and re-stir to ensure even texture. Taste and adjust salt or vanilla if desired.
- 11
Chill briefly (optional)
If the butter becomes too soft, chill 10 minutes to firm slightly for easier scooping. Otherwise, transfer the brown sugar butter to a small serving bowl.
- 12
Serve
Serve the warm biscuits in a basket alongside the brown sugar butter. For best experience, spread a generous dollop of brown sugar butter on a warm biscuit and enjoy the contrast of flaky biscuit and sweet, creamy butter.