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Mustard-Herb Buttermilk Biscuits

Recipe photo courtesy of Armando Rafael

We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.

Source: Martha Stewart Living, April 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Make-Ahead Tip
Biscuits can be formed, loosely covered, and stored in the fridge the night before. Brush the tops with buttermilk just before baking.

Reaching New Heights
For even taller biscuits, trim a scant 1/4 inch from the 4 sides of the dough before cutting into thirds. This exposes the layers after folding and ensures that the biscuits grow in the oven as much as possible.

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  • jools1066
    2 APR, 2018
    Look great, haven't made them yet. Need to convert all the American temperatures and measurements to UK. What's a stick of butter?!
    Reply
    • efhosmer299753
      29 APR, 2018
      A stick of butter is a quarter pound of butter. Two other ways to measure include: 8 tablespoons or a half cup.

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