Martha Stewart Buttermilk Biscuits Recipe

This Martha Stewart Buttermilk Biscuits Recipe is a fluffy and buttery classic, which includes cold butter and real buttermilk. It’s a straightforward recipe, ready in about 30 minutes.

Martha Stewart Buttermilk Biscuits 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 3/4 cups buttermilk, plus more for brushing

How To Make Martha Stewart Buttermilk Biscuits Recipe

1. Preheat and prep dry ingredients: Preheat oven to 375°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. Cut in butter: Using a pastry blender, cut cold butter into flour mixture until coarse crumbs form, with a few large clumps.
3. Add buttermilk: Pour in buttermilk and fold in with a rubber spatula just until dough comes together. Do not overmix.
4. Shape the dough: Turn dough onto a floured surface. Gently pat into a 1-inch thick round. Cut biscuits using a floured 2 1/4-inch biscuit cutter.
5. Bake the biscuits: Place biscuits 1 1/2 inches apart on an unlined baking sheet. Brush tops with buttermilk. Bake, rotating halfway, until golden, 18 to 20 minutes.
6. Cool and serve: Transfer to wire rack to cool slightly before serving.

Recipe Tips

• How to get tall, flaky biscuits:
  Keep the butter very cold and don’t overwork the dough.
• Can I freeze the dough?
  Yes, freeze cut biscuits on a tray, then store in a bag. Bake from frozen, adding 2-3 minutes to the time.
• Why brush with buttermilk?
  It adds a golden color and subtle tang to the tops.
• Can I use milk instead of buttermilk?
  Yes, but the texture and flavor may be slightly different.

What To Serve With Buttermilk Biscuits

These biscuits are a versatile side that pairs well with:

• Scrambled eggs
• Sausage gravy
• Fried chicken
• Strawberry jam or honey
• Classic pot roast

How To Store Buttermilk Biscuits

Refrigerate: Store in an airtight container for up to 3 days.

Freeze: Wrap tightly and freeze for up to 2 months. Reheat in a 350°F oven.

Reheat: Toast or warm in the oven for best texture.

Buttermilk Biscuits Nutrition Facts

• Calories: 260
• Fat: 14g
• Carbohydrates: 29g
• Protein: 4g
• Sodium: 330mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these ahead of time?
Yes, cut the biscuits and refrigerate until ready to bake.

Why didn’t my biscuits rise?
Make sure your baking powder is fresh and avoid overmixing the dough.

Can I use a food processor?
Yes, but pulse gently to avoid overworking the dough.

Try More Recipes:

• Martha Stewart Waffles Recipe
• Martha Stewart French Toast Recipe
• Martha Stewart Banana Bread Recipe