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Tender Buttermilk Biscuits


These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.

  • Yield: Makes 8 to 10 biscuits

Source: Martha Stewart Living, August 2008


  • 1 3/4 cups all-purpose flour, plus more for surface
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon sugar
  • 5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving
  • 1 large hard-cooked egg yolk, finely grated
  • 3/4 cup plus 2 tablespoons buttermilk, plus more for brushing
  • Pepper jelly, for serving


  1. Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.

  2. Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.

  3. Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.

Cook's Notes

Mixing a mashed hard-cooked egg yolk into the dough creates a tender, delicate texture in the resulting biscuits. Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.

Reviews Add a comment

  • genero
    23 FEB, 2011
    sabrosas ,intentare elaborarlas Elssy
  • kaykaysway
    28 JAN, 2011
    Sooooooooooooooo good! We couldn't stop eating them. Great for young experienced chefs! I will definitely make these again!
  • magnoliasouth
    30 NOV, 2010
    @notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
  • magnoliasouth
    30 NOV, 2010
    @notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
  • kgoldstein
    1 NOV, 2010
    Great recipe! I will definitely make these again.
  • Boopietta
    17 MAY, 2010
    This will be my new go-to biscuit recipe! I left out the egg yolk, and they were still really delicious, flakey and flavorful. Great for a breakfast/brunch or on the side with a soup or stew. I used egg was on top rather than buttermilk for a nice brown sheen with a little crispness.
  • notrunofthemill
    24 JAN, 2010
    1 tsp vinegar per how much milk?
  • gala62
    22 NOV, 2009
    Very easy and delicious. I didn't have any buttermilk on hand so used regular 1% and added 1tsp vinegar to it. Also didn't add the grated egg yolk - didn't miss it at all, they were light and moist. I brushed with butter after baking.