Martha Stewart Buttermilk Biscuits​

This easy Martha Stewart buttermilk biscuit recipe is perfect for a quick, comforting breakfast or side dish. With buttery, flaky layers and a golden, crisp exterior, these biscuits are made with simple, everyday ingredients. Serve them warm with jam or butter for a delicious treat everyone will love!

Recipe 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 ¾ cups buttermilk, plus more for brushing

How To Make Buttermilk Biscuits​?

1. Preheat the oven: Preheat the oven to 375°F (190°C).
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in the butter: Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs with a few large clumps remaining.
4. Add buttermilk: Pour in the buttermilk and, using a rubber spatula, fold it into the dough. Work in all directions and incorporate the crumbs at the bottom of the bowl until the dough just comes together. The dough will be slightly sticky; do not overmix.
5. Shape the dough: Turn the dough onto a lightly floured surface. With floured fingers, gently pat the dough into a round about 1 inch (2.5 cm) thick, pressing in any loose bits. Do not overwork the dough.
6. Cut out the biscuits: Use a floured 2 ¼-inch (5.7 cm) round biscuit cutter to cut out the biscuits as close together as possible. Use one cut edge as the edge for the next biscuit.
7. Bake: Place the biscuits about 1 ½ inches (3.8 cm) apart on an unlined baking sheet. Generously brush the tops with buttermilk. Bake, rotating the sheet halfway through, for 18 to 20 minutes, or until golden and flecked with brown spots.
8. Cool: Transfer the biscuits to a wire rack to cool.

Recipe Tips

• Use cold butter: Cold butter creates flaky layers in the biscuits. Don’t let it soften before using. Cut it into small pieces for easier incorporation into the dough.
• Don’t overmix the dough: Mix the dough just until it comes together. Overworking it will make the biscuits tough instead of light and fluffy.
• Use a sharp biscuit cutter: A sharp cutter helps create clean edges, allowing the biscuits to rise evenly. Avoid twisting the cutter, as it can seal the edges.
• Pat the dough gently: When shaping the dough, gently pat it down rather than rolling it. This keeps the biscuits light and airy.
• Brush with buttermilk before baking: Brushing the tops with buttermilk gives the biscuits a golden, crisp finish. Be generous for the best result!

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover biscuits cool to room temperature. Then, place them in an airtight container or wrap them tightly in plastic wrap. Store in the fridge for up to 3 days.
• Freeze:To freeze, wrap the biscuits individually in plastic wrap or foil, then place them in a freezer bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature for about 1-2 hours before serving.
• Reheat: Preheat the oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them loosely with foil to prevent drying out. Heat for 5-10 minutes until warmed through.

Nutrition Facts

Serving Size: 1 biscuit (approximately 60g)

• Calories: 212
• Total Fat: 9.8g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 750mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 5g

Check out More Recipes:

• Martha Stewart Cheese And Bacon Quiche
• Martha Stewart French Toast Casserole​
• Martha Stewart Easy Crepes Recipe​
• Martha Stewart Biscuits​
• Martha Stewart Baked French Toast​