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Scott Peacock's Buttermilk Biscuits

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Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard. We love the idea of using homemade baking powder, but store-bought will also work.

Source: Martha Stewart Living, April 2013
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Biscuit Talk from Scott Peacock: 1) Always measure the flour after sifting it, not before. 2) To help the biscuits rise to their fullest potential, take care not to twist the cutter (thus pinching the edges together) when cutting out the rounds of dough. When you look at them, you can see the layers that will result in flakiness. 3) Place the rounds close together on the baking sheet so the sides of the biscuits don't set early and inhibit rising. 4) Don't be afraid of brown biscuits. That crusty exterior provides contrast to the tender, light interior. 5) To reheat biscuits, place them on a cooling rack set in a baking sheet, and then warm them in a 350 degrees oven about 5 minutes.

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Reviews

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How would you rate this recipe?
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  • mouser-
    2 MAR, 2015
    I'm new to biscuits and this one is just grand and not too complicated to make. Has anyone tried using ghee rather than lard?
    Reply
  • MS10569619
    25 OCT, 2013
    This is the best biscuit recipe that we have found (and we have tried lots, my husband is from Tennessee and loves his biscuits!). You have to make sure not to overwork the dough, but if you do it correctly, they are light, rise very high, and have wonderful flaky layers. To the person who missed what the melted butter was for, it is in the last sentence, you brush the biscuits with the butter when they come out of the oven. YUM!
    Reply
  • SnackFace82
    3 JUL, 2013
    I'm married to a southern man...do you know what this means for me?!?! Biscuits are a staple in our household and good biscuits are worth more than gold. This is, by far, the best biscuit recipe I have EVER made, So light and flaky (and tall), crispy and perfect all by themselves. The home made baking powder is easy and makes a big difference. The melted butter is at the end for brushed-on buttery biscuit glory!
    Reply
  • nancimac
    27 JUN, 2013
    These were very tasty, but they did not rise very high. Also the recipe calls for 3 T. melted butter and it never tells you what to do with the butter. So I left it out. I probably would not make this recipe again....others are fluffier and better looking.
    Reply

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