Let’s be honest… nothing compares to Martha Stewart. So when she popped up on Instagram making these biscuits and dropped the recipe link in her bio, I was clicking faster than you can say butter. Of course, I can’t resist tweaking — especially when it comes to making them savory. First I have to give her credit, for these irresistible biscuits and if you want the original recipe with step by step instructions, here's the link.
I did tweak this a bit, because I always like taking recipes to another level and for the biscuits I give options like cheese and savory additions of bacon or sausage crumbles, which would be amazing. And doing the mixing in a food processor, that's right up my alley, I still have my original Cuisinart, circa 1978 and this it is so much easier than using a pastry blender or mixing it with a fork.
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 ½-inch pieces, chilled
4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives. I have to add thyme to the list because thyme is always a wonderful addition if you're using herbs.
1 ½ cups buttermilk, well shaken, plus more for brushing tops
Directions
Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line a baking sheet 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
Now's the time to add the variations, fresh herbs, chives, dill, rosemary all would be good.
Another option is cheese, you can't go wrong with grating some cheddar or pepper jack into the dough. And if you want them savory, some crumbled bacon or cooked sausage crumbles would be awesome.
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.
Here's a link to a great little biscuit cutter set. It comes with five different sizes (from 1¾" up to 3¼"), so whether you’re cutting biscuits, scones, cookies or even donuts, you’ve got the right tool at hand.
I also love that each one has the measurements engraved right on the side — no more guessing which cutter is which. And when you’re done, they all nest neatly together so they don’t take up much room in the drawer. Bonus points for the set only costing $8.99
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🐶💕 Maggie says thanks for help keeping her treat jar full 💕🐶
