These are delicious served warm or at room temperature with butter and jam. The cheddar variation makes a nice accompaniment to thinly sliced ham.

　　

Ingredients

makes 1 dozen

　　4 cups all-purpose flour, plus more for dusting

　　1 tablespoon plus 1 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1 teaspoon sugar

　　2 sticks (1 cup) unsalted butter, cold, cut into small pieces

　　1 3/4 cups buttermilk, plus more for brushing

　　

Step 1

Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.

　　

Step 2

Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.

　　

Step 3

Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)

　　

Step 4

Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a wire rack to cool.

　　

Cheddar Biscuits Variation

Step 5

Follow instructions for Buttermilk Biscuits, adding 3 cups (9 ounces) grated sharp cheddar cheese to the flour mixture after the butter has been cut in. Proceed with the recipe.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter