Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Homemade Buttermilk Biscuits 3.7 (45) 5 Reviews 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 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