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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
buttermilk-biscuits-mslb7056.jpg
Ingredients
Ingredient Checklist
4 cups all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1 3/4 cups buttermilk, plus more for brushing
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
buttermilk-biscuits-mslb7056.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
buttermilk-biscuits-mslb7056.jpg
buttermilk-biscuits-mslb7056.jpg
Ingredients
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1 3/4 cups buttermilk, plus more for brushing
Directions
Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.
Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.
Reviews (6)
Add Rating & Review
219 Ratings
5 star values:
50
4 star values:
62
3 star values:
72
2 star values:
24
1 star values:
11
Reviews (6)
Add Rating & Review
219 Ratings
5 star values:
50
4 star values:
62
3 star values:
72
2 star values:
24
1 star values:
11
Add Rating & Review
219 Ratings
5 star values:
50
4 star values:
62
3 star values:
72
2 star values:
24
1 star values:
11
219 Ratings
5 star values:
50
4 star values:
62
3 star values:
72
2 star values:
24
1 star values:
11
219 Ratings
5 star values:
50
4 star values:
62
3 star values:
72
2 star values:
24
1 star values:
11
- 5 star values:
- 50
- 4 star values:
- 62
- 3 star values:
- 72
- 2 star values:
- 24
- 1 star values:
- 11
Martha Stewart Member
Rating: Unrated
11/09/2013
This is a decent standard biscuit recipe, but I think it benefits from another pinch of salt. As written, I found the biscuits a little bland. I did not have trouble with the biscuits rising as other commenters mentioned. I cut the dough by hand and baked at 375 on a silpat.
Martha Stewart Member
Rating: 1 stars
03/31/2013
This was the WORST biscuit recipe I have ever used. The biscuits did not rise and the biscuits come out tasting like powder. They crumble and the flavors don't meld at all. I tried both the food processor and cutting in the butter method and both times they came out with the same powder and crumbly taste. Will not be using this recipe again.
Martha Stewart Member
Rating: Unrated
07/07/2012
Karenuh, I have been having same problem! My friend suggested my baking powder/soda might be old. I'm going to give fresh powder a try. Hope this helps.
Martha Stewart Member
Rating: 2 stars
06/24/2012
I've made this recipe at least 6 times & STILL can't get the biscuits to rise correctly. They always come out flatter than when they went in the oven. I desperately want them to look like a normal biscuit. Here's what I've tried (besides following the directions PERFECTLY): for my non-convection oven, I've done 375, 400 & 425; I've used parchment & not used it; I've used cookie sheets & cast iron; I cut straight down w/ cutter & don't twist it; my leavening is fresh; cut by hand&food proces.
Martha Stewart Member
Rating: Unrated
04/15/2012
I tweaked this recipe just a bit...I added a bit more sugar and a smidge more salt. The first time I went straight by the recipe and they were a bit bland. I made them again this morning with little tweaks and they were PERFECT!
Martha Stewart Member
Rating: Unrated
04/05/2010
These biscuits were a very good thing. My family and i really enjoyed them.
Martha Stewart Member
Rating: Unrated
11/09/2013
This is a decent standard biscuit recipe, but I think it benefits from another pinch of salt. As written, I found the biscuits a little bland. I did not have trouble with the biscuits rising as other commenters mentioned. I cut the dough by hand and baked at 375 on a silpat.
Rating: Unrated
Rating: 1 stars
03/31/2013
This was the WORST biscuit recipe I have ever used. The biscuits did not rise and the biscuits come out tasting like powder. They crumble and the flavors don't meld at all. I tried both the food processor and cutting in the butter method and both times they came out with the same powder and crumbly taste. Will not be using this recipe again.
Rating: 1 stars
Rating: Unrated
07/07/2012
Karenuh, I have been having same problem! My friend suggested my baking powder/soda might be old. I'm going to give fresh powder a try. Hope this helps.
Rating: 2 stars
06/24/2012
I've made this recipe at least 6 times & STILL can't get the biscuits to rise correctly. They always come out flatter than when they went in the oven. I desperately want them to look like a normal biscuit. Here's what I've tried (besides following the directions PERFECTLY): for my non-convection oven, I've done 375, 400 & 425; I've used parchment & not used it; I've used cookie sheets & cast iron; I cut straight down w/ cutter & don't twist it; my leavening is fresh; cut by hand&food proces.
Rating: 2 stars
Rating: Unrated
04/15/2012
I tweaked this recipe just a bit...I added a bit more sugar and a smidge more salt. The first time I went straight by the recipe and they were a bit bland. I made them again this morning with little tweaks and they were PERFECT!
Rating: Unrated
04/05/2010
These biscuits were a very good thing. My family and i really enjoyed them.
All Reviews for Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
