Buttermilk Biscuits
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Martha Stewart Living, February 2007
- Prep Time 5 minutes
- Total Time 35 minutes
- Yield Makes 8
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Ingredients
- 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
Directions
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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.
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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.
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.
for high altittude ypu have to put less sugar
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.
These biscuits are super easy to make and my family's favorite biscuit recipe by far. They are so yummy!!!
Would this recipe for biscuits need any adjustment for high altitudes? After moving to Montana, biscuits have been failures! Very disappointing.