Martha's Buttermilk Biscuits Recipe (With Video)

Yield:

18 2-inch biscuits

Martha knows biscuits, and she says this buttermilk biscuit recipe produces the best biscuits she has ever made. It’s an easy buttermilk dough leavened with baking powder and a little baking soda, and made in the food processor. Make sure the butter is ice cold, and don’t overwork the dough when you mix and roll it out—a light touch is all you need. The biscuits can be flavored with fresh herbs—Martha used a mix of dill, rosemary, and chives—or left plain. They pair wonderfully with poached or fried eggs, sausage, or bacon on the side, or as biscuit sandwiches.

Directions

Preheat oven and prep baking sheets:

Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
Combine dry ingredients:

In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
Transfer half mixture to food processor and add butter:

Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining.
Mix into remaining dry ingredients; add herbs:

Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine
Add buttermilk and mix:

Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl.
Knead dough lightly:

Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
Form into square and cut out biscuits:

Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter.
Bake:

Transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.