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Buttermilk Biscuits

This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."

  • Yield: Makes 1 dozen
Buttermilk Biscuits

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, December 2009


  • 4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1 3/4 cups buttermilk, plus more for brushing


  1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.

  2. Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.

  3. Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)

  4. Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.

Reviews (6)

  • alicecpn 9 Nov, 2013

    This is a decent standard biscuit recipe, but I think it benefits from another pinch of salt. As written, I found the biscuits a little bland. I did not have trouble with the biscuits rising as other commenters mentioned. I cut the dough by hand and baked at 375 on a silpat.

  • Crystal C 31 Mar, 2013

    This was the WORST biscuit recipe I have ever used. The biscuits did not rise and the biscuits come out tasting like powder. They crumble and the flavors don't meld at all. I tried both the food processor and cutting in the butter method and both times they came out with the same powder and crumbly taste. Will not be using this recipe again.

  • Susan Gray 7 Jul, 2012

    Karenuh, I have been having same problem! My friend suggested my baking powder/soda might be old. I'm going to give fresh powder a try. Hope this helps.

  • karenuh 24 Jun, 2012

    I've made this recipe at least 6 times & STILL can't get the biscuits to rise correctly. They always come out flatter than when they went in the oven. I desperately want them to look like a normal biscuit. Here's what I've tried (besides following the directions PERFECTLY): for my non-convection oven, I've done 375, 400 & 425; I've used parchment & not used it; I've used cookie sheets & cast iron; I cut straight down w/ cutter & don't twist it; my leavening is fresh; cut by hand&food proces.

  • mommyvet09 15 Apr, 2012

    I tweaked this recipe just a bit...I added a bit more sugar and a smidge more salt. The first time I went straight by the recipe and they were a bit bland. I made them again this morning with little tweaks and they were PERFECT!

  • TheKingOfDomisticArts 5 Apr, 2010

    These biscuits were a very good thing. My family and i really enjoyed them.

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