This post is sponsored by Lewis Road Creamery. The opinions are my own based on my experience.
Today, I’m sharing a new recipe for very Buttery Buttermilk Biscuits! Butter lovers will want to pin this one for sure… and it’s made with the best butter ever from Lewis Road Creamery! Their Grass-Fed & Traditionally Churned Artisan Butter comes from free-range, grass-fed cows in New Zealand, and is available in salted and unsalted varieties. It’s churned in the traditional Fritz Churn Method, and is gluten-free and Kosher!
You don’t have to hop on a plane to get the good stuff – Lewis Road Creamery’s Artisan Butter is now available at Central Market locations throughout Texas! Click here to see where you can find Lewis Road Creamery Artisan Butter for yourself.
If you’ve never made homemade buttermilk biscuits before, it’s a lot easier than you might think. The key is to keep both your butter and buttermilk chilled until it’s time to add them to the recipe.
I cut up my butter into small cubes, then keep them in the fridge until it’s time to cut them into the dry ingredients.
The dry ingredients are mixed together in a large bowl with a whisk to incorporate them together.
Then, you cut the butter into the flour mixture.
You know you’re ready for the next step when your flour mixture resembles coarse crumbs.
Mix the buttermilk in until everything is moist. Don’t overmix. The mixture will be sticky!
Turn the dough out onto a floured surface and roll into a rectangle using a rolling pin. Fold the dough in half twice, then roll out into a rectangle again. Repeat this process two more times. This is what will give your biscuits those flaky, pull-apart layers!
On your last roll, you should have a rectangle that is about 1/2” thick. At this point, I use a 3” round cookie cutter (a 2.5” or 2.75” will do, as well) to cut 12 circles into the dough. You’ll have to cut them pretty close together to get all 12 biscuits without having to re-roll your dough. If you have to re-roll, you will have to repeat your fold-over process, and those biscuits don’t usually turn out the same, so try and be as efficient with your cuts as possible and get all 12 biscuits in one shot.
OK, y’all, here is where the magic happens. Before baking, you brush the biscuits with butter… but wait for it…
… after baking, you brush them with butter again, then let that goodness seep in while the biscuits cool.
Look at these lovely, flaky layers!
If you’re so inclined, you can use a little more Lewis Road Creamery Artisan Butter on your biscuits when you eat them. I prefer to use the salted variety for buttering cooked biscuits.
These are great on their own, with jam, as a side dish, with sausage and gravy for breakfast, or even as a breakfast sandwich.
I’m sure you’re already drooling at this point looking at these buttery biscuits, so here’s the recipe!