Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Karen Averitt's Buttermilk Biscuits 3.8 (18) 3 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 April 22, 2021 Print Rate It Share Share Tweet Pin Email Yield: 12 This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef. Ingredients 2 cups unbleached all-purpose flour, plus more for work surface 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 5 tablespoons unsalted butter, chilled, and cut into small pieces 1 cup buttermilk Directions Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter, cut in butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Pour in the buttermilk; mix until well combined. Turn dough out onto a lightly floured work surface. Pat dough into a round. Roll out dough to 1/2 inch thick. Using a 3-inch bison-shaped or a 2-inch round biscuit cutter, cut out biscuits. Transfer to a baking sheet and bake until lightly browned on top, 12 to 15 minutes. Serve. immediately. Rate it Print