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Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying -- the pleasure they offer requires only a modest amount of effort. With a bit of practice, you can get them in the oven in less than 10 minutes.

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

Variations

BISCUIT VARIATIONS CHEDDAR In step 1, add 2 cups grated cheddar to dry flour mixture, and reduce cold butter to 3/4 cup (1 1/2 sticks). In step 3, after brushing biscuits with butter, sprinkle them with 1/2 cup more grated cheese. BLACK PEPPER In step 1, add 1 teaspoon cracked black pepper to dry flour mixture. In step 3, after brushing biscuits with butter, sprinkle them with 1/2 teaspoon more cracked black pepper. MIXED HERBS In step 1, add 1/2 cup mixed chopped fresh herbs, such as parsley, chives, thyme, and rosemary (use less of intensely flavored herbs), along with buttermilk.

Cook's Notes

To make biscuits without a food processor, whisk dry ingredients in a bowl, then cut in butter with two knives or a pastry blender; gently mix in buttermilk with a fork.

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  • MS11649638
    20 AUG, 2018
    The recipe above specifies that the flour should be measured by spooning and leveling. But in the video that links to this recipe, Sarah clearly is dipping and sweeping to measure the flour. Which is correct? The two measurements are very different. The Martha Stewart videos and recipes are so frustrating because they are all over the place on this. It matters. Which way should the flour be measured? And a little consistency would be helpful. Better yet, how about measurements by weight? What’s the answer here?
    Reply
  • BJOHN80312
    8 SEP, 2013
    I've made this recipe before and I love how easy it is! Today I used 3 cups white whole wheat flour and 1 cup white flour and they are excellent! Puffy and flaky. A quick and easy way to make biscuits!!
    Reply

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