Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Biscuits for Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Servings: 30 Yield: Makes 30 (enough for 1 recipe of cornbread and biscuit dressing) Use this recipe in our Cornbread and Biscuit Dressing. Ingredients 2 ¼ cups all-purpose flour, plus more for dusting 1 tablespoon plus 1 teaspoon baking powder ½ teaspoon salt 2 cups (1 pint) heavy cream Directions Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Add cream, and stir just until a dough forms. On a generously floured surface, pat dough into a square, about 1/2 inch thick. Let rest for 5 minutes. Cut out rounds with a 2-inch biscuit cutter. Pat together scraps, and cut out more rounds. (You should have about 30 biscuits.) Space biscuits 2 inches apart on a parchment-lined baking sheet. Bake until tops are golden, 12 to 14 minutes. Let cool on sheet on a wire rack. Biscuits can be stored in an airtight container at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling. Rate it Print