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Oyster Biscuits

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Recipe photo courtesy of QUENTIN BACON

These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder Sauce.

Source: Martha Stewart Living, September 2002
Yield

Ingredients

Directions

Cook's Notes

You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.

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How would you rate this recipe?
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  • JCBeasley
    4 NOV, 2010
    To 1 cup of flour, add 1-1/2 teaspoon baking powder, 1/2 teaspoon coarse salt (plus more for sprinkling), 1/4 teaspoon cumin or coriander, good pinch of cayenne, 2 Tablespoons butter or shortening and 6 Tablespoons milk. Add a bit more milk if the dough is too dry. You can add another Tablespoon of butter grill dawg if you like just be cautious with the milk. That should do it. I won?Ǭ
    Reply
  • GrillDawg
    16 AUG, 2010
    Cumin? Corriander? Way too much milk, not nearly enough butter. This recipe must not have been proof-read. Shame on you Martha.
    Reply
  • lanachamp
    12 AUG, 2008
    how much baking powder ? the directions include items not listed with the ingredients - grrr
    Reply

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