These flaky mile-high Layered Buttermilk Biscuits look fantastic! Lots of cool tips in here to make better biscuits, like using a food processor with only part of the flour… and pressing straight down, not twisting the cutter so you don’t get a sealed edge on the biscuit. Enjoy from Martha Stewart. Please leave a comment if you’ve made this recipe. Love, Shelly xoxo
I recently shared these muffins at Lift, where I work out in West Hollywood.
The Trainers scarfed down these moist mini muffins and said they were amazing! I then posted them on Twitter and the alternative milk company, Silk™ asked me to post my recipe since I used Silk™ Almond Milk to make these tasty muffins.