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Clinton Street Baking Company Biscuits


This delicious and orginal recipe is courtesy of Neil Kleinberg.

  • Yield: About 1 dozen

Source: The Martha Stewart Show


  • 8 cups all-purpose flour, plus more for baking sheet
  • 2 teaspoons coarse salt
  • 2 tablespoons plus 2 teaspoons baking powder
  • 1/4 cup sugar
  • 3/4 cup vegetable shortening
  • 3/4 cup cold unsalted butter (1 1/2 sticks)
  • 3 cups buttermilk


  1. In a large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter. Add flour mixture to shortening mixture and mix together until crumbly. Add buttermilk and stir until just incorporated.

  2. Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13-by-9 1/2-inch rimmed baking sheet and gently press dough to cover. Using a rolling pin, roll surface of dough until evenly distributed. Cover dough with plastic wrap and transfer to a refrigerator to chill for at least 20 minutes, or until ready to bake, up to 1 day.

  3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  4. Cut biscuit dough using a 2 1/2-inch round biscuit cutter and transfer biscuits to prepared baking sheet, rerolling scraps one time, if necessary. Bake until golden, about 18 minutes. Serve immediately.

Reviews Add a comment

  • sbrdp
    1 DEC, 2016
    This recipe yields at least 3 dozen medium sized biscuits. The recipe should recommend salted butter. Without the taste does not fully bloom. 8 cups is entirely too much. We ended up having to freeze half. Nice "quick" way to make biscuits but the instructions seem a bit misleading. I found them delicious but will adjust so that salt is included.
  • crohook1
    20 MAR, 2014
    Uhhhh, really don't think it takes 8 cups of flour to make 12 biscuits.
  • Tytoalba
    22 APR, 2013
    I know you're supposed to try the recipe as-is first and experiment second, but I read some of the other reviews and made some preemptive changes. I used half all-purpose and half low-gluten flour (like the kind for won ton wrappers and pork buns, or cake flour), added 2 tsp. baking soda, and substituted a few tablespoons shortening with bacon fat for a bit of flavor. They were so lofty and delicately textured. Perfect!
  • grapesncorn
    26 FEB, 2011
    Be sure to watch the video posted on this page because there are some dough handling tips that Neil mentions which is not on the recipe, like not twisting the cutter as you cut the dough, etc. Also, don't overmix the dough since the biscuits will get tough.
  • Americana
    2 AUG, 2010
    this recipe makes alot of biscuits. I used a empty tin can as a cutter and it worked well to produce larger taller biscuits.
  • superkungfugirl
    26 DEC, 2008
    my family says they needed more salt.
  • JacquelineL
    19 JUN, 2008
    I think the biscuits in this recipe would rise better with the addition of 2tsp of baking soda.
  • JacquelineL
    19 JUN, 2008
    I think this recipe is missing baking soda and the biscuits don't rise properly without it. This is another Neil Kleinberg recipe, it too makes 12, but with far less flour: ingredients 1 cup all-purpose flour, plus more for dusting 1 cup cake or pastry flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 3 tablespoons cold unsalted butter, cut into small cubes 3 tablespoons cold shortening 3/4 cup plus 2 tablespoons buttermilk
  • JacquelineL
    19 JUN, 2008
    If you don't have a stand mixer, you can cut the butter into the flour mixture using a pastry blender or a couple of knives or even like my mom does it... with her fingers... she just rubs the butter and shortening into the flour.
  • Diddlemouse
    3 JUN, 2008
    The biscuits they serve in the restaurant were about twice the size of the ones he baked. He had one of those and the rest of them were the small ones he made on the show. So, you would probably get 12 of the large ones