advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Flaky Buttery Biscuits

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

  • Yield: Makes 12 small biscuits
Flaky Buttery Biscuits

Source: Mad Hungry, September 2010

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
  • 3/4 cup milk (see headnote)

Directions

  1. Preheat the oven to 450 degrees. Butter or line a baking sheet.

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.

  3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Cook's Note

For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.

Reviews (3)

  • kristipoirier 8 Dec, 2014

    These is my go to biscuit recipe for my son. I have made them with spelt flour and one that was 60% whole wheat. I reduce the salt by half and I add raisins. I add extra milk because my son likes the drop style biscuits. These are our favorite.

  • Elm 9 Oct, 2014

    My family doesn't like biscuits, but they love these. I didn't have unsalted butter, so I made the biscuits without added salt.

  • FutureFox 16 Mar, 2011

    Can I substitute buttermilk for the milk? I've made the recipe once before, as written, and it was delicious. I just happen to have buttermilk in the fridge and thought it might be good, but am just beginning to bake and don't want to screw it up. :)

Related Topics