Buttermilk Biscuits
Buttermilk Biscuits is a easy American (Southern) recipe that serves 8. 210 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 22 min | Cook: 20 min | Total: 55 min
Cost: $3.65 total, $0.46 per serving
Ingredients
- 4 cups All-Purpose Flour (sifted if possible)
- 4 teaspoons Baking Powder (double‑acting)
- 1 teaspoon Baking Soda
- 1.5 teaspoons Salt
- 1 teaspoon Granulated Sugar
- 1 cup Unsalted Butter (cold, cut into 1‑inch cubes)
- 2 cups Buttermilk (cold)
- 1 tablespoon Milk (for brushing tops (optional))
- 1 teaspoon Granulated Sugar (sprinkled on tops (optional))
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and sugar until evenly distributed.
Time: PT5M
Cut in Butter
Add the cold butter cubes to the food processor with about half of the flour mixture. Pulse 5‑6 times until the butter is broken into pea‑size pieces that coat the flour.
Time: PT5M
Add Remaining Flour and Buttermilk
Transfer the butter‑flour mixture back to the bowl, add the remaining flour, then pour in the cold buttermilk. Stir gently with a spoon or spatula until the dough just comes together; it will look slightly shaggy.
Time: PT3M
Pat Dough to Thickness
Turn the dough onto a lightly floured surface. Pat it into a 1¼‑inch thick rectangle using your hands or a rolling pin.
Time: PT4M
Cut Biscuits
Using a 2.5‑inch biscuit cutter, press straight down into the dough and lift the cutter to release each biscuit. Gather scraps, pat again, and cut more biscuits until all dough is used.
Time: PT3M
Prepare for Baking
Place the biscuits on a baking sheet, spacing them about ½ inch apart. If desired, brush the tops with a tablespoon of milk and sprinkle with a teaspoon of sugar for a slightly sweet crust.
Time: PT2M
Bake Biscuits
Bake in a pre‑heated 375°F oven for 18‑20 minutes, or until the tops are lightly golden and the biscuits have risen.
Time: PT20M
Temperature: 375°F
Cool and Serve
Remove the biscuits from the oven, let them cool on a rack for 2 minutes, then serve warm with butter, jam, or cranberry butter.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 4g
- Carbohydrates
- 24g
- Fat
- 11g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice (let sit 5 min)
Equipment Needed
- Large Mixing Bowl
- Food Processor
- Bench Scraper
- Rolling Pin (optional)
- 2.5‑Inch Biscuit Cutter
- Baking Sheet
- Pastry Brush (optional)
- Oven
Critical Steps — Do Not Skip
- Cutting the butter into pea‑size pieces without over‑processing
- Mixing the dough only until just combined to avoid gluten development
- Baking until lightly golden, not over‑browning
Chef Tips from the Video
- For extra flavor, add 1‑2 tbsp fresh chopped herbs (like thyme or rosemary) to the dry mix before cutting in butter.
- Brush the tops with melted butter instead of milk for a richer crust.
- Use a light dusting of cornmeal on the baking sheet to prevent sticking and add a subtle crunch.
Troubleshooting
Biscuits are dense and not flaky
Make sure the butter is very cold and cut only into pea‑size pieces; avoid over‑mixing the dough.
Biscuits spread too much and lose shape
Chill the dough for 15‑20 minutes before cutting, and use a cold baking sheet.
Biscuits are pale and under‑cooked
Increase oven temperature to 385°F or bake an extra 2‑3 minutes until tops are golden.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze unbaked biscuits on a tray, then transfer to a zip‑top bag; bake from frozen adding 2‑3 extra minutes.
Room temperature: Best eaten the same day; can stay soft for 2 hours in a covered basket.
Make-Ahead Tips
- Shape the biscuits, place on a baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the bake time.
- Prepared dough can be refrigerated for up to 12 hours; let it come to room temperature before cutting.
Frequently Asked Questions
What is the cultural significance and history of Buttermilk Biscuits in Southern American cuisine?
Buttermilk biscuits are a staple of Southern hospitality, tracing back to 19th‑century farm kitchens where simple ingredients like flour, butter, and cultured buttermilk created a quick, comforting bread. Over time they became synonymous with Thanksgiving tables, church gatherings, and country breakfasts, symbolizing warmth and generosity.
How are traditional Southern Buttermilk Biscuits traditionally served during Thanksgiving in the United States?
At Thanksgiving, Southern families often serve warm biscuits alongside gravy, honey butter, or cranberry butter. They may be split and used to scoop up stuffing or gravy, and sometimes layered with fried chicken for a classic “chicken and biscuits” dish.
What regional variations of Buttermilk Biscuits exist within the United States?
In the Deep South, biscuits may include a splash of hot water for extra tenderness, while in the Midwest they might be made with self‑rising flour. Some regions add cheese, corn kernels, or herbs for a savory twist, and sweet versions are brushed with honey or sugar for dessert applications.
What occasions or celebrations are Buttermilk Biscuits traditionally associated with in Southern culture?
Beyond Thanksgiving, biscuits appear at Sunday brunches, church potlucks, Easter breakfasts, and family reunions. They are also a comforting treat for holiday mornings and are often featured in “comfort food” gatherings.
What authentic traditional ingredients are essential for classic Southern Buttermilk Biscuits, and what are acceptable substitutes?
The core ingredients are all‑purpose flour, cold unsalted butter, baking powder, baking soda, salt, a touch of sugar, and cultured buttermilk. If buttermilk is unavailable, substitute with milk plus lemon juice or vinegar. For butter, use a high‑quality unsalted variety; margarine can be used but will alter flavor and texture.
What other Southern dishes pair well with Buttermilk Biscuits from the YouTube channel Martha Stewart?
Martha Stewart often pairs biscuits with her classic chicken gravy, honey‑glazed ham, cranberry butter, or a rich sausage gravy. They also complement her roasted turkey, sweet potato casserole, and pecan pie for a full Thanksgiving feast.
What are the most common mistakes to avoid when making Buttermilk Biscuits at home?
Common errors include using warm butter (which prevents flaky layers), over‑mixing the dough (which develops gluten and makes biscuits tough), and not pre‑heating the oven fully. Also, cutting the biscuits too thin can cause them to dry out.
Why does this Buttermilk Biscuit recipe use a food processor to cut the butter instead of a pastry cutter?
The food processor quickly creates uniformly sized butter pieces without warming the butter with hand heat, ensuring consistent steam pockets for flakiness. A pastry cutter can work but often requires more effort and may warm the butter slightly.
Can I make Buttermilk Biscuits ahead of time and how should I store them?
Yes. Shape the biscuits, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding 2‑3 minutes to the bake time, or refrigerate the unbaked dough for up to 12 hours and bake when ready.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, seasonal entertaining, and elegant yet approachable recipes, often highlighting traditional techniques and high‑quality ingredients.
How does the YouTube channel Martha Stewart's approach to Southern cooking differ from other cooking channels?
Martha Stewart emphasizes precise technique, thorough ingredient preparation, and timeless presentation, blending modern convenience (like using a food processor) with heritage methods, whereas many other channels may prioritize speed over classic texture and flavor.
Last updated: August 30, 2026
