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Test Kitchen's Favorite Buttermilk Biscuits

Recipe photo courtesy of Armando Rafael

No biscuit cutter or pastry blender necessary for this hassle-free recipe! Just clean hands and a few staple ingredients.

Source: Martha Stewart Living, April 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Make-Ahead Tip
Biscuits can be formed, loosely covered, and stored in the fridge the night before. Brush the tops with buttermilk just before baking.

Reaching New Heights
For even taller biscuits, trim a scant 1/4 inch from the 4 sides of the dough before cutting into thirds. This exposes the layers after folding and ensures that the biscuits grow in the oven as much as possible.

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Reviews

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How would you rate this recipe?
2
  • sheilabeth47
    12 MAY, 2017
    The technique makes all the difference! My new go to buttermilk biscuit, I wouldn't change a thing! yum!
    Reply
  • MS11965808
    8 MAY, 2017
    "press between your fingers to create flower-petal shapes " such a Martha Stewart recipe
    Reply

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