If you are going to have a buttermilk theme week of cooking, what better way to close it out then with old fashion buttermilk biscuits. There are no shortages of recipes. This also comes from The Martha Stewart Living Cookbook, The New Classics. The recipe makes 15 biscuits.
4 cups all-purpose flour, plus more for dusting
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. coarse salt
1 tsp. sugar
1 cup (sticks) unsalted butter, cut into pieces
2 cups buttermilk
- Preheat the oven to 375F. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
- Add the buttermilk; stir just until the mixture comes together, the batter will be sticky. Transfer to a lightly floured work surface; use your floured fingers and rolling pin to pat the dough to 1" thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out the biscuits, as close together as possible to minimize scraps.
- Transfer to a baking sheet; bake for 18 to 20 minutes, or until lightly browned. Remove from the oven; cool on a wire rack. Serve warm.