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Tender Buttermilk Biscuits
Recipe Summary
Yield: Makes 8 to 10 biscuits
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour, plus more for surface
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon sugar
5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving
1 large hard-cooked egg yolk, finely grated
3/4 cup plus 2 tablespoons buttermilk, plus more for brushing
Pepper jelly, for serving
Cook's Notes
Mixing a mashed hard-cooked egg yolk into the dough creates a tender, delicate texture in the resulting biscuits. Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.
Gallery
Tender Buttermilk Biscuits
Recipe Summary
Yield: Makes 8 to 10 biscuits
Gallery
Tender Buttermilk Biscuits
Tender Buttermilk Biscuits
Tender Buttermilk Biscuits
Recipe Summary
Yield: Makes 8 to 10 biscuits
Recipe Summary
Yield: Makes 8 to 10 biscuits
Yield: Makes 8 to 10 biscuits
Makes 8 to 10 biscuits
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour, plus more for surface
- 2 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon sugar
- 5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving
- 1 large hard-cooked egg yolk, finely grated
- 3/4 cup plus 2 tablespoons buttermilk, plus more for brushing
- Pepper jelly, for serving
Directions
Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.
Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.
Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.
Cook's Notes
Mixing a mashed hard-cooked egg yolk into the dough creates a tender, delicate texture in the resulting biscuits. Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.
Cook’s Notes
Mixing a mashed hard-cooked egg yolk into the dough creates a tender, delicate texture in the resulting biscuits. Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.
Reviews (8)
Add Rating & Review
88 Ratings
5 star values:
16
4 star values:
8
3 star values:
35
2 star values:
23
1 star values:
6
Reviews (8)
Add Rating & Review
88 Ratings
5 star values:
16
4 star values:
8
3 star values:
35
2 star values:
23
1 star values:
6
Add Rating & Review
88 Ratings
5 star values:
16
4 star values:
8
3 star values:
35
2 star values:
23
1 star values:
6
88 Ratings
5 star values:
16
4 star values:
8
3 star values:
35
2 star values:
23
1 star values:
6
88 Ratings
5 star values:
16
4 star values:
8
3 star values:
35
2 star values:
23
1 star values:
6
- 5 star values:
- 16
- 4 star values:
- 8
- 3 star values:
- 35
- 2 star values:
- 23
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
02/23/2011
sabrosas ,intentare elaborarlas
Elssy
Martha Stewart Member
Rating: Unrated
01/28/2011
Sooooooooooooooo good! We couldn't stop eating them. Great for young experienced chefs! I will definitely make these again!
Martha Stewart Member
Rating: Unrated
11/30/2010
@notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
Martha Stewart Member
Rating: Unrated
11/01/2010
Great recipe! I will definitely make these again.
Martha Stewart Member
Rating: Unrated
05/17/2010
This will be my new go-to biscuit recipe! I left out the egg yolk, and they were still really delicious, flakey and flavorful. Great for a breakfast/brunch or on the side with a soup or stew. I used egg was on top rather than buttermilk for a nice brown sheen with a little crispness.
Martha Stewart Member
Rating: Unrated
01/24/2010
1 tsp vinegar per how much milk?
Martha Stewart Member
Rating: Unrated
11/22/2009
Very easy and delicious. I didn't have any buttermilk on hand so used regular 1% and added 1tsp vinegar to it. Also didn't add the grated egg yolk - didn't miss it at all, they were light and moist. I brushed with butter after baking.
Martha Stewart Member
Rating: Unrated
02/23/2011
sabrosas ,intentare elaborarlas
Elssy
Rating: Unrated
Rating: Unrated
01/28/2011
Sooooooooooooooo good! We couldn't stop eating them. Great for young experienced chefs! I will definitely make these again!
Rating: Unrated
11/30/2010
@notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
Rating: Unrated
11/01/2010
Great recipe! I will definitely make these again.
Rating: Unrated
05/17/2010
This will be my new go-to biscuit recipe! I left out the egg yolk, and they were still really delicious, flakey and flavorful. Great for a breakfast/brunch or on the side with a soup or stew. I used egg was on top rather than buttermilk for a nice brown sheen with a little crispness.
Rating: Unrated
01/24/2010
1 tsp vinegar per how much milk?
Rating: Unrated
11/22/2009
Very easy and delicious. I didn't have any buttermilk on hand so used regular 1% and added 1tsp vinegar to it. Also didn't add the grated egg yolk - didn't miss it at all, they were light and moist. I brushed with butter after baking.
All Reviews for Tender Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tender Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
