Buttermilk Biscuits

Add eggs, meats, and cheeses, and build a brunch buffet around these pillowy soft breakfast treats from Jason DeBriere of Peels restaurant in New York.

  • Yield: Makes about 8
Buttermilk Biscuits

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, February 2012


  • 4 cups White Lily flour, plus more for work surface
  • 1 tablespoon coarse salt
  • 1 tablespoon baking powder
  • Pinch of baking soda
  • 1 cup (2 sticks) unsalted butter, cubed and well chilled
  • 1 1/4 cups buttermilk, well shaken, plus more for brushing tops


  1. Preheat oven to 400 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper and set aside.

  2. In a large bowl, use your hands to mix together flour, salt, baking powder, and baking soda. Add butter to flour mixture, and use your hands to mix just until medium pebble-size pieces form. Do not overmix. Add buttermilk and mix just until dough comes together.

  3. Turn dough out onto a lightly floured work surface. Flatten and shape dough to form a 2-inch-thick square. Lightly flour top of dough; fold in corners and repeat process to create layers.

  4. Using a 2 1/2-inch round biscuit cutter, cut out 8 biscuits, rerolling scraps as necessary. Place on prepared baking sheet and brush tops with buttermilk; transfer to oven and bake, rotating baking sheet halfway through, until golden, about 10 to 12 minutes.


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