Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Homemade Buttermilk Biscuits 3.7 (45) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: 15 Buttermilk makes biscuits airy and tangy. Ingredients 4 cups all-purpose flour, plus more for work surface 4 teaspoons baking powder 1 teaspoon baking soda 1 ½ teaspoons salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, cut into pieces 2 cups buttermilk Directions Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine. Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out. Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm. Variations 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. Rate it Print