Buttermilk Biscuits

Makes 12 small duck-shaped biscuits
from Martha Stewart Living Cookbook p. 574

Buttermilk Duckie Biscuits
Buttermilk Duckie Biscuits


2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp sugar
1/2 c (1 stick) unsalted butter (from the fridge is okay, you can chop or grate it)
1 c yogurt or buttermilk


1. Preheat oven to 375 degrees. Prepare cookie sheet with silpat.
2. Mix dry ingredients.
3. Add butter.
4. Add yogurt.
5. Mix well, dough will be sticky.
6. Turn onto a well floured work surface. Pat into a 1/2 inch thick size.
7. Use duckie cookie cutters (or whatever shape you prefer) to cut out biscuits into roughly 3 inch diameter shapes.
8. Biscuits rise, not spread, so you can put them close to each other on the cookie sheet.
9. You can use a pastry brush and brush biscuits with a milk wash, melted butter, or an egg wash. They’re all good.
10. Bake for 17 minutes. Enjoy!

Note for singletons: Serves a family of four. If you’re by yourself, you can make this and fridge or freeze the rest. They toast up really nicely in the toaster oven before work. That’s why I didn’t make them super thick. Martha Stewart’s original recipe asked for the biscuits to be 1 inch thick, with a 20 min baking time. You can do that, but as leftovers, if you take the biscuits out of the freezer to reheat and they are that thick, they can’t be split so you either have to warm it up for a long time (and make sure it doesn’t burn!) or live with the center being cold. At the thickness I baked them, they warm up easily and can still be split and eaten with butter and jam if you want, or by themselves on the run with coffee.


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