Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Quick Buttermilk Biscuits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Yield: 1 dozen Fresh, flaky buttermilk biscuits can be yours in 30 minutes. Ingredients 2 ¼ cups all-purpose flour, plus more for dusting 2 ¼ teaspoons baking powder 1 teaspoon sugar ¾ teaspoon fine salt ½ teaspoon baking soda 6 tablespoons cold unsalted butter, cut into small pieces 1 cup buttermilk Directions Preheat oven to 450 degrees. Sift flour, baking powder, sugar, salt, and baking soda into a medium bowl. Work in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Mix in buttermilk with your hands until just combined. Turn out mixture onto a lightly floured work surface. Quickly bring dough together, and pat into a 7-inch circle about 1 inch thick. Cut out 12 rounds with a floured 2-inch biscuit cutter, gathering and patting out scraps as necessary. Arrange rounds on a parchment-lined baking sheet. Bake until cooked through and golden brown, 10 to 15 minutes. Serve warm. Cook's Notes When baked, the biscuits can be frozen in an airtight container for up to 1 month. Rate it Print