Best 2 Martha Stewarts Buttermilk Biscuits Recipes
Indulge in the delightful Southern comfort food experience with Martha Stewart's Buttermilk Biscuits. These delectable biscuits are renowned for their tender, flaky texture and rich, buttery flavor. Perfect for breakfast, lunch, or dinner, these biscuits can be enjoyed on their own or paired with your favorite sides. This comprehensive guide provides two exceptional buttermilk biscuit recipes: a classic version for those who cherish tradition and a gluten-free variation for those with dietary restrictions. Both recipes are meticulously crafted to ensure a perfect balance of flavors and textures, resulting in mouthwatering biscuits that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you effortlessly through the process of creating these culinary gems. So, prepare to embark on a delightful culinary journey as we delve into the art of making Martha Stewart's Buttermilk Biscuits.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK BISCUITS
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 7
Steps:
- 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 overmix.
- 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.
HOMEMADE BUTTERMILK BISCUITS
Buttermilk makes biscuits airy and tangy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
- Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
- Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
Tips:
- Use cold butter: This will help to create flaky biscuits. If you don't have time to chill the butter, you can freeze it for 15 minutes before using.
- Don't overwork the dough: Overworking the dough will make the biscuits tough. Mix the dough just until it comes together.
- Roll out the dough to the correct thickness: The dough should be rolled out to a thickness of 1/2-inch. If the dough is too thin, the biscuits will be dry. If the dough is too thick, the biscuits will be doughy.
- Cut the biscuits with a sharp cutter: This will help to create clean-cut biscuits. If you don't have a biscuit cutter, you can use a sharp knife.
- Bake the biscuits at a high temperature: This will help to create golden brown biscuits. Bake the biscuits at 450 degrees Fahrenheit for 10-12 minutes.
Conclusion:
Martha Stewart's buttermilk biscuits are a delicious and classic Southern dish. They are perfect for breakfast, lunch, or dinner. With just a few simple ingredients, you can make these biscuits at home. Follow these tips to make sure your biscuits turn out perfect every time.
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