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Recipe Summary

Yield: Makes about 8

Ingredients

Ingredient Checklist

4 cups White Lily flour, plus more for work surface

1 tablespoon coarse salt

1 tablespoon baking powder

Pinch of baking soda

1 cup (2 sticks) unsalted butter, cubed and well chilled

1 1/4 cups buttermilk, well shaken, plus more for brushing tops

Gallery

Recipe Summary

Yield: Makes about 8

Recipe Summary

Yield: Makes about 8

Recipe Summary

Yield: Makes about 8

Yield: Makes about 8

Makes about 8

Ingredients

Ingredients

  • 4 cups White Lily flour, plus more for work surface
  • 1 tablespoon coarse salt
  • 1 tablespoon baking powder
  • Pinch of baking soda
  • 1 cup (2 sticks) unsalted butter, cubed and well chilled
  • 1 1/4 cups buttermilk, well shaken, plus more for brushing tops

Directions

Preheat oven to 400 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper and set aside.

In a large bowl, use your hands to mix together flour, salt, baking powder, and baking soda. Add butter to flour mixture, and use your hands to mix just until medium pebble-size pieces form. Do not overmix. Add buttermilk and mix just until dough comes together.

Turn dough out onto a lightly floured work surface. Flatten and shape dough to form a 2-inch-thick square. Lightly flour top of dough; fold in corners and repeat process to create layers.

Using a 2 1/2-inch round biscuit cutter, cut out 8 biscuits, rerolling scraps as necessary. Place on prepared baking sheet and brush tops with buttermilk; transfer to oven and bake, rotating baking sheet halfway through, until golden, about 10 to 12 minutes.

Reviews (6)

Add Rating & Review

56 Ratings

5 star values:

                                  18

4 star values:

                                  11

3 star values:

                                  18

2 star values:

                                  8

1 star values:

                                  1

Reviews (6)

Add Rating & Review

56 Ratings

5 star values:

                                  18

4 star values:

                                  11

3 star values:

                                  18

2 star values:

                                  8

1 star values:

                                  1

Add Rating & Review

56 Ratings

5 star values:

                                  18

4 star values:

                                  11

3 star values:

                                  18

2 star values:

                                  8

1 star values:

                                  1

56 Ratings

5 star values:

                                  18

4 star values:

                                  11

3 star values:

                                  18

2 star values:

                                  8

1 star values:

                                  1

56 Ratings

5 star values:

                                  18

4 star values:

                                  11

3 star values:

                                  18

2 star values:

                                  8

1 star values:

                                  1
  • 5 star values:
  • 18
  • 4 star values:
  • 11
  • 3 star values:
  • 18
  • 2 star values:
  • 8
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

02/27/2012

                This is the  best biscuit I have ever had.  It is light, fluffy and delicious!! I live in the the West and can't get White Lily flour so I used 1/2 APF and 1/2 Cake flour.  I used a little less salt per reviews. I would roll the dough out more, because mine started to fall over and I used about 2 inch rolled out dough.  They were still wonderful!!! Thanks for the great recipe

Martha Stewart Member

Rating: Unrated

02/25/2012

                These biscuits were light and fluffy but I had to cook them 15 minutes to get them done.  Also, they were too salty for my family.  I suggest you try making them with about half as much salt as this recipe calls for.

Martha Stewart Member

Rating: Unrated

02/27/2012

                This is the  best biscuit I have ever had.  It is light, fluffy and delicious!! I live in the the West and can't get White Lily flour so I used 1/2 APF and 1/2 Cake flour.  I used a little less salt per reviews. I would roll the dough out more, because mine started to fall over and I used about 2 inch rolled out dough.  They were still wonderful!!! Thanks for the great recipe

Rating: Unrated

Rating: Unrated

02/25/2012

                These biscuits were light and fluffy but I had to cook them 15 minutes to get them done.  Also, they were too salty for my family.  I suggest you try making them with about half as much salt as this recipe calls for.

All Reviews for Peels’ Buttermilk Biscuits

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Peels’ Buttermilk Biscuits

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest