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Homemade Buttermilk Biscuits

45

Buttermilk makes biscuits airy and tangy.

  • Yield: Makes about 15

Source: Martha Stewart Living, November 2001

Ingredients

  • 4 cups all-purpose flour, plus more for work surface
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 cups buttermilk

Directions

  1. Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  2. Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.

  3. Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.

  4. Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.

Variations

CHEDDAR MIX-IN: Add 3 cups (9 ounces) grated cheddar cheese to the butter-and-flour mixture after butter has been cut in. Proceed with the remainder of the recipe.

Reviews Add a comment

  • jeannelawson54
    9 SEP, 2015
    I found this recipe in a Nashville newspaper over 10 years ago when I lived in Tennessee. As a New Englander I was more use to bagels than biscuits. I had tried several different recipes in pursuit of a light and tasty biscuits but they usually came out heavy and flat . But after trying this recipe I have become a loyal fan of it. It is the only one I use now and never get any complaints. They rise nicely and are the perfect texture. Delicious with sausage gravy, jam, or butter. Thanks Martha!
    Reply
  • Christipher Perez
    17 JUL, 2014
    I love this recipe. I have however made some adjustments that have made it better. I've increased the salt to 2 tsp and instead of using AP flour user bread flour. Also I've found that to get an amazing flakey biscuit with incredible layers, roll out the dough fold into thirds and repeat at least 2 - 3 times. Try it out my family raves over them!
    Reply
  • optic747
    2 APR, 2009
    This was an easy recipe that resulted in light, buttery biscuits. I will definitely make these again.
    Reply
  • ariwano
    8 FEB, 2008
    This is the very best recipe for buttermilk biscuits! Family and friends call the coarse salt-bits of treasure. Always a big, big hit.
    Reply
  • alexis0012
    2 FEB, 2008
    very easy, delicious biscuits. I use them as dinner rolls or as breakfast biscuits, they're a family favorite.
    Reply