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Buttermilk Biscuits

  • Prep:
  • Total Time:
  • Yield: Makes 8
Buttermilk Biscuits

Source: Martha Stewart Living, February 2007


  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup low-fat buttermilk, plus more for brushing
  • 1/2 cup heavy cream


  1. Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.

  2. Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

Reviews (6)

  • ferndale52 9 Aug, 2013

    these biscuits are excellent - short, easy, uses less baking soda than most buttermilk biscuits, plus oven temperature is lower so they brown nicely.

  • troispetitsprinces 12 May, 2013

    Delicious! My family loved them! I've tried many biscuit recipes & the dough was too wet. These were perfect & baked up into light, tender biscuits.

  • daniweg 25 Oct, 2011

    for high altittude ypu have to put less sugar

  • ariwano 10 Jul, 2008

    When friends come over they always ask for the Martha Stewart biscuits. They just love this easy to make biscuits. They love it so much that I made it on a family vacation in Sedonna, Arizona. I needed to add more buttermilk, it wasn't the same but we still enjoyed it with crunchy peanut butter.

  • JLepp 27 May, 2008

    These biscuits are super easy to make and my family's favorite biscuit recipe by far. They are so yummy!!!

  • Bonya 13 Mar, 2008

    Would this recipe for biscuits need any adjustment for high altitudes? After moving to Montana, biscuits have been failures! Very disappointing.

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