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These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck -- crispy on the edges, soft and buttery on the inside -- are substantial enough to serve with fried eggs or hearty sausage gravy.

  • Yield: Makes 16

Source: The Martha Stewart Show, January 2011


  • 2 1/4 cups pastry flour
  • 2 1/2 teaspoons sugar
  • 2 tablespoons plus 1 teaspoon baking powder
  • 4 1/2 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, chilled and cut into pieces
  • 6 cups all-purpose flour, plus more for work surface
  • 3 1/4 cups buttermilk
  • 1 large egg, beaten
  • 2 tablespoons heavy cream


  1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper and set aside.

  2. Place pastry flour, sugar, baking powder, and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and add all-purpose flour.

  3. Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1 1/2 inch thick and cut into 16 biscuits using a 3-by-2-inch round biscuit cutter, rerolling scraps as necessary; transfer to prepared baking sheet.

  4. In a small bowl, whisk together egg and cream; brush biscuits and transfer to oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 22 minutes more. Let cool 5 minutes on baking sheet before serving.

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