The Quickest and Easiest Way to Make Perfectly Flaky Buttermilk Biscuits
Whether you’re enjoying them with bacon and eggs or topping them with strawberries and whipped cream for miniature shortcakes, there’s nothing better than a perfect biscuit. If you’ve ever made them from scratch, you know that getting that golden brown glow and flaky layers can be a little tricky, and even the same recipe can turn out wildly different between batches. Want perfect biscuits every time? Then check out this video from Martha Stewart’s Kitchen Conundrums with Thomas Joseph, here to show us the best biscuit tricks. Grab some buttermilk and your food processor, and watch!
– 4 cups all-purpose flour, plus more for kneading
– 4 teaspoons baking powder
– 1 tablespoon sugar
– 1 heaping teaspoon coarse salt
– 1 teaspoon baking soda
– 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
– 1 ½ cups buttermilk, well shaken, plus more for brushing tops
– 4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional)
Those herbs you see there on the ingredients list? Totally optional and totally delicious. Leave them out for some classic buttery biscuits, or throw them in for a variation with extra flavor. There’s more information on both over on the Martha Stewart site, where you can also grab a printable copy of this recipe. So what do you think? How does this biscuit recipe stack up with your favorite?