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Buttermilk makes biscuits airy and tangy.

Source: Martha Stewart Living, November 2001




CHEDDAR MIX-IN: Add 3 cups (9 ounces) grated cheddar cheese to the butter-and-flour mixture after butter has been cut in. Proceed with the remainder of the recipe.

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How would you rate this recipe?
  • jeannelawson54
    9 SEP, 2015
    I found this recipe in a Nashville newspaper over 10 years ago when I lived in Tennessee. As a New Englander I was more use to bagels than biscuits. I had tried several different recipes in pursuit of a light and tasty biscuits but they usually came out heavy and flat . But after trying this recipe I have become a loyal fan of it. It is the only one I use now and never get any complaints. They rise nicely and are the perfect texture. Delicious with sausage gravy, jam, or butter. Thanks Martha!
  • Christipher Perez
    17 JUL, 2014
    I love this recipe. I have however made some adjustments that have made it better. I've increased the salt to 2 tsp and instead of using AP flour user bread flour. Also I've found that to get an amazing flakey biscuit with incredible layers, roll out the dough fold into thirds and repeat at least 2 - 3 times. Try it out my family raves over them!
  • optic747
    2 APR, 2009
    This was an easy recipe that resulted in light, buttery biscuits. I will definitely make these again.
  • ariwano
    8 FEB, 2008
    This is the very best recipe for buttermilk biscuits! Family and friends call the coarse salt-bits of treasure. Always a big, big hit.
  • alexis0012
    2 FEB, 2008
    very easy, delicious biscuits. I use them as dinner rolls or as breakfast biscuits, they're a family favorite.

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