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These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.

Source: Martha Stewart Living, August 2008
Yield

Ingredients

Directions

Cook's Notes

Mixing a mashed hard-cooked egg yolk into the dough creates a tender, delicate texture in the resulting biscuits. Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.

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  • genero
    23 FEB, 2011
    sabrosas ,intentare elaborarlas Elssy
    Reply
  • kaykaysway
    28 JAN, 2011
    Sooooooooooooooo good! We couldn't stop eating them. Great for young experienced chefs! I will definitely make these again!
    Reply
  • magnoliasouth
    30 NOV, 2010
    @notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
    Reply
  • magnoliasouth
    30 NOV, 2010
    @notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
    Reply
  • kgoldstein
    1 NOV, 2010
    Great recipe! I will definitely make these again.
    Reply
  • Boopietta
    17 MAY, 2010
    This will be my new go-to biscuit recipe! I left out the egg yolk, and they were still really delicious, flakey and flavorful. Great for a breakfast/brunch or on the side with a soup or stew. I used egg was on top rather than buttermilk for a nice brown sheen with a little crispness.
    Reply
  • notrunofthemill
    24 JAN, 2010
    1 tsp vinegar per how much milk?
    Reply
  • gala62
    22 NOV, 2009
    Very easy and delicious. I didn't have any buttermilk on hand so used regular 1% and added 1tsp vinegar to it. Also didn't add the grated egg yolk - didn't miss it at all, they were light and moist. I brushed with butter after baking.
    Reply

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