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Under 30 Minutes

Under 30 Minutes

Buttermilk Biscuits

Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying -- the pleasure they offer requires only a modest amount of effort. With a bit of practice, you can get them in the oven in less than 10 minutes.

  • prep: 10 mins
    total time: 25 mins
  • yield: Makes 25

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Ingredients

  • 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
  • 1 1/2 cups low-fat buttermilk

Variations

Everyday Food TV served the biscuits with Strawberry Butter.

Cook's Note

To make biscuits without a food processor, whisk dry ingredients in a bowl, then cut in butter with two knives or a pastry blender; gently mix in buttermilk with a fork.

Directions

  1. Step 1

    Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.

  2. Step 2

    Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.

  3. Step 3

    Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

Source
Everyday Food, November 2007

Related Topics

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Reviews (9)

  • BJOHN80312 8 Sep, 2013

    I've made this recipe before and I love how easy it is! Today I used 3 cups white whole wheat flour and 1 cup white flour and they are excellent! Puffy and flaky. A quick and easy way to make biscuits!!

  • britnym 16 Dec, 2010

    These biscuits were quick and easy to make and turned out great! They were light and flaky and my family loved them. I did cut the salt in half because it just sounded like too much to me and I was happy with the results.

  • cmyles 8 Dec, 2008

    This Web site is notorious for inaccuracy. I've submitted many changes and averted near disasters because many of simple typos - 2 tsbp. instead of 2 tsp - or too many eggs. Always read the comments and use your own judgment.

    Burned before

  • cmyles 8 Dec, 2008

    All of the recipes on this Web site need to be checked. I've had at least 3 near-disasters because the ingredients were wrong. Always read the comments.

    Watchful eye

  • meabeave 25 Mar, 2008

    I made these and have to say, 2 teaspoons salt was far too much. I recomend only using 1/2 a teaspoon for anyone else.

  • BakaKaka 23 Feb, 2008

    Definitely a misprint. Should be about 2 tbsp. sugar. The recipe on the show in Feb 2008 was the Clinton Street Baking Company Buscuits.

  • tboy 22 Feb, 2008

    Does anyone read these comments? I can't belive this hasn't been corrected or at least a clairification if it is correct!

  • eleanorsam 16 Feb, 2008

    A chef made buttermilk biscuits on your show about l l/2 weeks ago and I don't remember it containing 2 quarts of sugar...is that a misprint?

  • JanetStone 16 Feb, 2008

    Did you mean 2 Tablespoons of sugar instead of 2 quarts of sugar?