Clinton Street Baking Company Biscuits

63 Ratings
  • 5 13
  • 4 20
  • 3 24
  • 2 3
  • 1 3

This delicious and orginal recipe is courtesy of Neil Kleinberg.

The Martha Stewart Show, The Martha Stewart Show, February Winter 2008, The Martha Stewart Show, Episode 3099

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Read the full recipe after the video.

Recipe Summary

Yield:
About 1 dozen
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Ingredients

Directions

  • In a large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter. Add flour mixture to shortening mixture and mix together until crumbly. Add buttermilk and stir until just incorporated.

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  • Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13-by-9 1/2-inch rimmed baking sheet and gently press dough to cover. Using a rolling pin, roll surface of dough until evenly distributed. Cover dough with plastic wrap and transfer to a refrigerator to chill for at least 20 minutes, or until ready to bake, up to 1 day.

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  • Cut biscuit dough using a 2 1/2-inch round biscuit cutter and transfer biscuits to prepared baking sheet, rerolling scraps one time, if necessary. Bake until golden, about 18 minutes. Serve immediately.

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Reviews (31)

63 Ratings
  • 5 13
  • 4 20
  • 3 24
  • 2 3
  • 1 3
Martha Stewart Member
12/01/2016
This recipe yields at least 3 dozen medium sized biscuits. The recipe should recommend salted butter. Without the taste does not fully bloom. 8 cups is entirely too much. We ended up having to freeze half. Nice "quick" way to make biscuits but the instructions seem a bit misleading. I found them delicious but will adjust so that salt is included.
Martha Stewart Member
03/20/2014
Uhhhh, really don't think it takes 8 cups of flour to make 12 biscuits.
Martha Stewart Member
04/22/2013
I know you're supposed to try the recipe as-is first and experiment second, but I read some of the other reviews and made some preemptive changes. I used half all-purpose and half low-gluten flour (like the kind for won ton wrappers and pork buns, or cake flour), added 2 tsp. baking soda, and substituted a few tablespoons shortening with bacon fat for a bit of flavor. They were so lofty and delicately textured. Perfect!
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Martha Stewart Member
02/26/2011
Be sure to watch the video posted on this page because there are some dough handling tips that Neil mentions which is not on the recipe, like not twisting the cutter as you cut the dough, etc. Also, don't overmix the dough since the biscuits will get tough.
Martha Stewart Member
08/02/2010
this recipe makes alot of biscuits. I used a empty tin can as a cutter and it worked well to produce larger taller biscuits.
Martha Stewart Member
12/26/2008
my family says they needed more salt.
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Martha Stewart Member
06/19/2008
I think the biscuits in this recipe would rise better with the addition of 2tsp of baking soda.
Martha Stewart Member
06/19/2008
I think this recipe is missing baking soda and the biscuits don't rise properly without it. This is another Neil Kleinberg recipe, it too makes 12, but with far less flour: ingredients 1 cup all-purpose flour, plus more for dusting 1 cup cake or pastry flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 3 tablespoons cold unsalted butter, cut into small cubes 3 tablespoons cold shortening 3/4 cup plus 2 tablespoons buttermilk
Martha Stewart Member
06/19/2008
If you don't have a stand mixer, you can cut the butter into the flour mixture using a pastry blender or a couple of knives or even like my mom does it... with her fingers... she just rubs the butter and shortening into the flour.
Martha Stewart Member
06/03/2008
The biscuits they serve in the restaurant were about twice the size of the ones he baked. He had one of those and the rest of them were the small ones he made on the show. So, you would probably get 12 of the large ones
Martha Stewart Member
05/31/2008
I would not recommend this recipe at all. I cook alot and I have tried twice now and the biscuits will not rise. I tried them anyway and they do not taste that great.
Martha Stewart Member
04/30/2008
Do I really need one of those standing electric mixers to do this? I don't have one and really want to try this recipe.
Martha Stewart Member
04/07/2008
I, like a few others, have to report that instead of 12 biscuits, I ended up with 24. It was difficult for me to find a 13 x 9 1/2 baking pan, so I used a pyrex baking dish, which made it difficult to roll the dough with the rolling pin. The biscuits were ok, but I will not make them again.
Martha Stewart Member
02/25/2008
I don't understand why when I did a search for Biscuits this didn't turn up?
Martha Stewart Member
02/21/2008
Very good recipe. But next time I will half the recipe as it yields so many biscuits. I wonder if you can freeze them. My kids really love them with honey butter. It is definitely a keeper
Martha Stewart Member
02/21/2008
Very good recipe. But next time I will half the recipe as it yields so many biscuits. I wonder if you can freeze them. My kids really love them with honey butter. It is definitely a keeper.
Martha Stewart Member
02/18/2008
I made these for Valentine's Day breakfast and turned out great! I'm not a biscuit fan whatsoever, but loved these. I used a heart shaped cutter and they held their shape very well. I made the dough the night before and baked it up V-day morning. I cooked a few for breakfast and saved the dough for dinner time. I will definitely keep this recipe.
Martha Stewart Member
02/18/2008
These biscuits are relatively simple to make and yield great results. My children love them! I have halved the recipe with great success. This will be my recipe for biscuits.
Martha Stewart Member
02/17/2008
I love this recipe. Not only is it easy because it is made in my kitchenaid, fits just fine in mine, and you turn the dough out in proper size pan, and refrigerate till ready to bake. Just cut the bisquits out and bake ,no mess on the counter while making you meal. The recipe is tasty and engenius. I love making bisquits now. Thankyou for the recipe.
Martha Stewart Member
02/17/2008
The whole batch barely fit in my Kitchen Aid! 8 Cups of flour did seem a bit excessive and I had to use low-fat buttermilk instead of whole... but since I've made these biscuits, it's all my kids talk about! They are begging me to make them again! They are definitely on the favorites ilst around my house!
Martha Stewart Member
02/16/2008
I think the biscuit size can be cut down, as 4 cups of flour is a lot. This is a waistline and health consciousness issue that is ignored in so many recipes. People see the biscuit and think, oh, if this is the size, I should eat the entire biscuit. It is all about portion size and in baking, portion size is out of hand. Everything does NOT have to be king size.
Martha Stewart Member
02/16/2008
is it me or is this recipe off,8 cups of flour and 3 milk ?for 12 biscuits?
Martha Stewart Member
02/16/2008
What thickness should you prepare the biscuit dough when you roll it out?
Martha Stewart Member
02/15/2008
Wow! 8 cups of flour, 3 cups of buttermilk and 1.5 sticks of butter for 12 biscuits???!!!
Martha Stewart Member
02/14/2008
Isn't 8 cups of flour a lot for a dozen biscuits???
Martha Stewart Member
02/13/2008
I DID IT!!! There is a long-standing joke in my family that I cannot make biscuits and because I grew up in the South, I have always wanted to accomplish the art of making The Perfect Biscuit. I have tried and failed dozens of times even with instruction from the best biscuit maker, my husband's grandmother. Yesterday, I made that perfect biscuit using this recipe and gave my husband of 33 years a real Surprise. Thanks for recipe!
Martha Stewart Member
02/12/2008
I used a heart shaped cutter and brushed melted butter over the tops before baking. They held their shape quite well and the butter topping gave them a bit browner crust.
Martha Stewart Member
02/12/2008
I have never met a biscuit I didn't like except for the ones that taste of the baking powder used in the recipe. When you use RUMFORD baking powder you will not taste the metalic aluminum because it doesn't have any.! Biscuits and honey , the best.
Martha Stewart Member
02/12/2008
I made these last night and it made more than 2 doz without even reusing the scraps! (twice what the recipe states). I even measured to make sure, and I did use a 2.5'' cookie cutter, per the instructions. I thought these could have been either more sweet or savory...but then again I'm not a big biscuit afficionado.
Martha Stewart Member
02/12/2008
Biscuits are delicious, but I added 2 teaspoons of Cream of Tartar. Some of my friends say they can taste the baking powder (?) in the biscuits but with the addition of the cream of tartar I am told the taste is gone. Also, it makes just a little lighter biscuit.
Martha Stewart Member
02/11/2008
On the show, today, it was shown that parchment paper was spread in the rimmed baking sheet, also, before pressing the dough into it and using the rolling pin to spread the dough out before cutting. It was also mentioned not to twist the biscuit cutter when cutting biscuits as it will seal the edges of the dough and they will not rise to their full fluffy height while baking.
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