Posted by: marthabernie | July 17, 2014


If you can get either White Lily or Martha White flour for this recipe, it’s just that much better!


3-1/2 cups all purpose flour

1-1/2 tablespoons baking powder

1-1/2 teaspoons baking soda

1-1/2 tablespoons sugar

3/4 teaspoon salt

6 tablespoons butter, cut up and cold

2 cups buttermilk, cold

2 tablespoons melted butter

Preheat oven to 500 degrees F.  Grease a 9 inch square baking pan and 1/3 cup measuring cup.  Sprinkle 1/2 cup flour on rimmed baking sheet.  In a food processor, pulse 3 cups flour, baking powder, baking soda, sugar and salt; add butter.  Pulse to form coarse crumbles; transfer to bowl.  With rubber spatula, stir buttermilk into flour mixture until just combined.  With greased measuring cup, scoop dough onto floured baking sheet (makes about 9 biscuits).  Lightly dust mound with flour from baking sheet.  With floured hands, gently arrange mounds in 9 inch pan in three rows of three.  Brush with melted butter.  Bake 5 minutes.  Reset oven to 450 degrees F.  Bake another 15 minutes or until golden brown.  Cool in pan two minutes.  Carefully invert onto wire rack.  Serve warm.  Or cool, wrap tightly and store at room temperature up to 3 days.  To serve, reheat at 350 degrees for 10 minutes.


  1. White Lilly really seems to make a difference. It’s lighter or something — maybe finer is the right word. I haven’t tried the higher setting in the oven. I usually bake mine at a steady 425, but I’ll try this. Otherwise your recipe and mine are similar.


    • We don’t get White Lilly flour out here in California.


  2. They sound good!


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