Buttermilk Butter Biscuits

Baked biscuits on a plate with a bowl of butter and jar of jam.

5 from 76 votes

Tender and buttery. That's the best way to describe Buttermilk Butter Biscuits. The inside of the homemade biscuit is soft and tender, while the exterior is light and crispy. Spread them with Easy Raspberry Freezer Jam! These biscuits are easy to make in less than 30 minutes. Serve with one of 10 Dinner Recipes Made with Meat and Cheese, Creamy Seafood Chowder, Homemade Honey Butter or Black Bean Sweet Potato Soup.

Prep Time5

Cook Time15

Chilling Time Before Baking10

Total Time30

Course: bread, biscuits, 7up recipe, homemade biscuits, bisquick biscuits, Side Dish

Cuisine: American

Servings: biscuits

Calories: 277kcal

Author: Melinda O'Malley Keckler

Ingredients

4 cups Bisquick baking mix plus two or three additional tablespoons for light kneading
⅔ cup sour cream
1 cup buttermilk
½ cup butter melted

Instructions

Preheat Oven and Blend Ingredients

Preheat oven to 425°F.
In a large mixing bowl, use a sturdy spoon to combine the Bisquick baking mix (or baking mix of your choice) with the sour cream and buttermilk. The dough will be thick. Be careful not to overmix it.

Cut Biscuit Shapes

Spread one or two tablespoons of additional baking mix on a cutting board or counter.
Place the dough from the bowl onto the cutting board or counter coated with baking mix.
Fold gently 4 or 5 times until most all of the dry baking mix has been absorbed and the dough is firm. Pat the dough into a rectangle that's about one inch thick.
Use a knife to cut the dough into squares or use a large round cookie cutter (or the rim of a large glass) to cut it into rounds.

Assemble the Biscuits in the Dish

Melt the butter in a microwave oven or in a small saucepan on the stove over low heat. Pour the melted butter into a 13” x 9” baking dish.
Place the cut biscuits in the melted butter in the baking dish then flip each biscuit over. This ensures both the top and bottom of the biscuit get a nice "butter bath."

Chilling Time

Let the biscuits sit in the baking dish, in the refrigerator for 10 minutes before baking. (Up to 30 minutes is even better.)The gluten will relax and the butter will harden up a bit.

Bake

Bake for 15-20 minutes or until the tops of the biscuits are lightly browned. Use a spatula to remove the baked biscuits from the dish.
Serve right away and enjoy!

Notes

Why We Chill the Biscuit Dough: The cool temperature in the fridge gives the gluten in the biscuits a chance to "relax" and the melted butter cools and hardens up a bit. Once you place the biscuits in the oven, the butter releases moisture as it melts. This helps the biscuits rise high, keep their shape and develop a deliciously crispy and buttery bottom crust. This four-ingredient biscuit recipe goes great with Pork Chops and Sauerkraut.

Here's a roundup of chicken recipes for the Dutch oven; all will be delicious with these tender biscuits!

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