Reviews (2) Add Rating & Review 82 Ratings 5 star values: 8 4 star values: 11 3 star values: 38 2 star values: 21 1 star values: 4 Martha Stewart Member Rating: 2 stars 08/20/2018 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? Martha Stewart Member Rating: Unrated 09/08/2013 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!!
Back to Buttermilk Biscuits with Variations All Reviews for Buttermilk Biscuits with Variations - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Buttermilk Biscuits with Variations Recipe Summary prep: 10 mins total: 25 mins Servings: 12
Ingredients Ingredient Checklist 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting 2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons sugar 2 teaspoons salt 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted 1 1/2 cups low-fat 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. 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.
Gallery Buttermilk Biscuits with Variations
Recipe Summary prep: 10 mins total: 25 mins Servings: 12
Gallery
Buttermilk Biscuits with Variations
Buttermilk Biscuits with Variations
Buttermilk Biscuits with Variations
Recipe Summary prep: 10 mins total: 25 mins Servings: 12
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 12
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 12
12
Ingredients
Ingredients
- 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting 2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons sugar 2 teaspoons salt 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted 1 1/2 cups low-fat buttermilk
Directions
Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.
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.
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.
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.
Reviews (2)
Add Rating & Review 82 Ratings 5 star values: 8 4 star values: 11 3 star values: 38 2 star values: 21 1 star values: 4
Martha Stewart Member Rating: 2 stars 08/20/2018 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? Martha Stewart Member Rating: Unrated 09/08/2013 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!!
Reviews (2)
Add Rating & Review 82 Ratings 5 star values: 8 4 star values: 11 3 star values: 38 2 star values: 21 1 star values: 4
Add Rating & Review
82 Ratings 5 star values: 8 4 star values: 11 3 star values: 38 2 star values: 21 1 star values: 4
82 Ratings 5 star values: 8 4 star values: 11 3 star values: 38 2 star values: 21 1 star values: 4
82 Ratings 5 star values: 8 4 star values: 11 3 star values: 38 2 star values: 21 1 star values: 4
5 star values: 8 4 star values: 11 3 star values: 38 2 star values: 21 1 star values: 4
Martha Stewart Member Rating: 2 stars 08/20/2018 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? Martha Stewart Member Rating: Unrated 09/08/2013 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!!Martha Stewart Member
Rating: 2 stars 08/20/2018
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?
Rating: 2 stars
Rating: Unrated 09/08/2013
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!!
Rating: Unrated
All Reviews for Buttermilk Biscuits with Variations
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Buttermilk Biscuits with Variations
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
