Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Flaky Buttermilk Biscuits 3.3 (17) 2 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy. Ingredients 3 cups all-purpose flour, plus more for surface and cutter 1 cup cake flour (not self-rising) 1 tablespoon baking powder 1 teaspoon baking soda 1 ¼ teaspoons salt 2 tablespoons plus 1 teaspoon granulated sugar 1 stick (½ cup) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter for brushing ½ cup vegetable shortening,cut into small pieces and chilled 1 ½ cups buttermilk Directions Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together. Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter. Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days. Rate it Print