Martha Stewart Buttermilk Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 cups all-purpose flour, plus more for dusting1 tablespoon plus 1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon sugar2 sticks (1 cup) unsalted butter, cold, cut into small pieces1 3/4 cups buttermilk, plus more for brushing
Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.
Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not over mix.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.
Serving Size: Recipe says it makes 12, but I get about 20
Number of Servings: 20
Recipe submitted by SparkPeople user ANGELMZ40.
Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not over mix.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.
Serving Size: Recipe says it makes 12, but I get about 20
Number of Servings: 20
Recipe submitted by SparkPeople user ANGELMZ40.
Nutritional Info Amount Per Serving
- Calories: 362.6
- Total Fat: 19.1 g
- Cholesterol: 49.7 mg
- Sodium: 457.5 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.5 g
- Protein: 6.7 g
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