Mark Bittman’s Wee Cottage Buttermilk Biscuits

Early on when Tobin and I started dating, he made me biscuits for breakfast.

The rest was history.

Now, buttermilk biscuits are a Wee Cottage weekend breakfast staple. Β Over the years we’ve fine tuned the recipe and our favorite is Mark Bittman’s buttermilk biscuit recipe with a pinch of sugar on top of the dry ingredients. Β Enjoy!

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Classic Buttermilk Biscuits

Source: Mark Bittman’s How to Cook Everything

  • 2 cups all-purpose flour, plus extra for rolling
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 5 tbsp cold butter, cut into chunks
  • 3/4 cup + 2 tbsp buttermilk
  • Wee Cottage Addition: a pinch of sugar to the dry ingredients
  1. Preheat oven to 400 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl (..and “Wee” add a pinch of sugar to the dry ingredients)
  2. Using either a pastry cutter, two knives, or your fingers, cut butter into flour mixture until the mixture resembles coarse crumbs. Pour in buttermilk and stir until a rough dough comes together and turn out dough onto a lightly floured surface.
  3. Gently knead dough 3 or 4 times (just so the dough is less shaggy) and pat out to 3/4 inch thickness. Cut into squares (or use a biscuit cutter for round biscuits) and place on an ungreased baking sheet.
  4. Bake at 400 degrees for 10-15 minutes or until golden brown.

Yields 6-8 biscuits

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