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Biscuits for Dressing

Use this recipe in our Cornbread and Biscuit Dressing.

  • Servings: 30
  • Yield: Makes 30 (enough for 1 recipe of cornbread and biscuit dressing)

Photography: Anna Williams

Source: Martha Stewart Living, November 2007


  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (1 pint) heavy cream


  1. Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Add cream, and stir just until a dough forms.

  2. On a generously floured surface, pat dough into a square, about 1/2 inch thick. Let rest for 5 minutes.

  3. Cut out rounds with a 2-inch biscuit cutter. Pat together scraps, and cut out more rounds. (You should have about 30 biscuits.) Space biscuits 2 inches apart on a parchment-lined baking sheet.

  4. Bake until tops are golden, 12 to 14 minutes. Let cool on sheet on a wire rack. Biscuits can be stored in an airtight container at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.

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