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The Best Ever Buttermilk Biscuit Recipe Is by Martha Stewart
Martha Stewart's Made-From-Scratch Buttermilk Biscuits Recipe
One of the foods that I have fond memories of from growing up are biscuits, buttermilk biscuits. They were always buttery and moist and just plain delicious!
More recently, I thoroughly enjoyed the freshly baked, homemade biscuits that were delivered to my mother-in-law's home after her funeral and left determined to learn how to make a great buttermilk biscuit.
Biscuits are comfort food to me and I love the possibilities that they deliver. They are (as I recently discovered) easy to make and you can have them for breakfast, lunch, and dinner. You can have biscuits and gravy or a sausage or ham and egg biscuit. You can have them with fried chicken and mashed potatoes or with homemade corn chowder. Glaze them with milk and sugar and they make great strawberry shortcake.
On this page, learn how to make buttermilk biscuits as I did, from Martha Stewart, and you too could be eating biscuits every day. The recipe that Martha shared with me and that I'm sharing with you first appeared in a 2002 magazine and then in her 2002 Annual Recipes cookbook.
Biscuit Baking Tip:
Biscuits require a gentle touch and there's no rolling pin required.
Prep Time: 5-10 Minutes
Total Time: 18 - 20 Minutes
Serves: About 12
- 4 cups all purpose flour
- 4 tsps baking powder
- 1 tsp baking soda
- 1.5 tsp salt
- 1 tsp sugar
- 1 cup cold and unsalted butter
- 2 cups buttermilk
- Preheat oven to 375 degrees.
- Measure the 4 cups of flour by spooning it into your measuring cup and levelling it with a knife.
- Put the flour in a large bowl.
- Whisk in the baking powder, baking soda, salt and sugar.
- Cut the butter into cubes and cut it into the flour until mixtures resembles coarse crumbs using a pastry blender or two knives. (Alternatively, as both Martha Stewart and I do, put part of the flour into a food processor, add the butter cubes and pulse a few times until crumbly. Then return the mixture to your bowl.)
- Add the buttermilk and stir until the dough leaves the sides of bowl. Turn out onto a floured surface and knead gently a few times. Pat out into a circle that is about 1 and 3/4 inches thick. Cut with large biscuit cutter or a large glass, dipped in flour to help avoid sticking.
- Place on pan. Biscuits can be touching.
- Brush the tops with melted butter or milk.
- Bake at 375 for 18 to 20 minutes or until golden brown.
- Let cool on a wire rack (or not, if you want to eat them right away.)
Biscuit Baking Tip:
The closer together you place the biscuits on the pan, the softer they will be when they are done baking.
How To Make Buttermilk Biscuits - Making Buttermilk Biscuits From Scratch
Martha's recipe and the instructions in this video really make it easy to make buttermilk biscuits, especially if you have never made them or never had success making them before. I highly recommend the video, which also does a nice job of explaining how you can use your food processor to simplify making biscuits.
Biscuit Baking Tip:
Practice makes perfect. The more biscuits you make, handling the mixture gently, the better they'll be.
Yummy and moist buttermilk biscuit with butter. Jam would be good, too.
You Are Making Your Biscuits Wrong - A very interesting New York Times story.
- You Are Making Your Biscuits Wrong By The New York Times
"The most important thing is to make biscuits a lot. A biscuit recipe, after all, is not so much a series of instructions as what martial artists call a kata - a form that rewards repetition with excellence. Kathleen Purvis, a top dog on the food des
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© 2010 Treasures By Brenda