Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Buttermilk Biscuits 2.3 (4) Add your rating & review 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 February 17, 2021 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen Make these classic buttermilk biscuits for a perfectly flaky, savory side dish or appetizer. Kids and adults alike will love these fluffy biscuits. Ingredients 3 cups unbleached all-purpose flour, plus more for dusting 4 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 10 tablespoons (1 stick) unsalted butter, chilled and cut into pieces, plus 8 tablespoons, melted, for brushing tops 1 cup plus 2 tablespoons buttermilk Directions Preheat oven to 425 degrees. Line two baking sheets with Silpats or parchment paper. In a large bowl, sift together flour, baking powder, baking soda, and salt. Using a pastry cutter, two knives, or your fingertips, blend in 10 tablespoons chilled butter pieces until the mixture resembles coarse meal. Stir in buttermilk, and mix until dough holds together. Turn dough out onto a lightly floured surface, and knead briefly until smooth. Roll out the dough to a 1/2-inch thickness, and cut into rounds using a 2-inch biscuit cutter. Place biscuits on prepared baking sheet. Prick the tops with a fork, and brush with melted butter. Bake until just lightly golden, 12 to 15 minutes. Transfer biscuits to a wire rack to cool. Rate it Print