After trying and failing miserably with Biscuit Head’s cathead biscuits on a Saturday morning, I was determined to redeem myself the very next day (Sunday) by making buttermilk biscuits that worked. And so my husband found Martha Stewart’s buttermilk biscuit recipe that had similar ratios to the Biscuit Head one, and I went to work.
What We Changed: My quart of buttermilk shorted me about 1/8 of a cup of buttermilk (I used 2 cups for the cathead biscuits and needed another 2 cups for these biscuits, but didn’t quite have 2 cups left), so I made up the missing amount with water. My mother-in-law says I should have used milk, but since my husband’s lactose intolerant and I am trying to cut down on dairy, I didn’t have any in the house.
The Batter: If you remember my complaints about the biscuit dough/batter from the cathead biscuits being too dry, I was almost concerned with that with Martha’s recipe as well, but once I got my hands in it to roll it out and shape it, it actually came together and it held its shape, allowing me to cut the biscuits out easily!
What I’d Change: I think I’d laminate the dough next time – you know, fold in triple, roll out, fold, roll, fold, to try and get those flaky layers. One of the comments on the recipe mentions doing this and that their biscuits rose higher and were flakier, so I’d love to try that next time! I think I’d also like to try mixing the flours like the biscuit head recipe calls for, just to see if it helps with the fluffiness at all. (I’ve got cake flour to use up, ya know!)
Final Thoughts: THIS is the biscuit recipe I wanted. While they’re not as fluffy as the cathead biscuits were supposed to be, they are incredibly buttery and flakey and I am very pleased. This is going to be my go-to biscuit recipe from now on! Thank you, Martha, for making me know that the cathead biscuit fail was a recipe issue and not a me issue! This gets a 5/5 star rating from me, and they warm up well enough that we get to have biscuits for several days in a row! (Yeah, just FYI: this recipe makes a lot if you’re only making for 2 people and are using a smaller biscuit cutter than Martha recommends.)