Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Baking Powder Biscuits 3.8 (25) 7 Reviews 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 November 15, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 biscuits Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients come together. Once they're baked, serve them warm and let their aroma invite everyone to the table. Ingredients 4 cups unbleached all-purpose flour, plus more for dusting 2 tablespoons baking powder 2 teaspoons sugar 1 teaspoon kosher salt 1 cup (2 sticks) cold unsalted butter, cut into pieces 2 cups heavy cream Directions Preheat oven to 400 degrees. Whisk flour, baking powder, sugar, and salt in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add cream; stir until dough just comes together (it will be sticky). Transfer to a lightly floured work surface, and with floured fingers, pat dough to a 1-inch thickness. Cut out rounds with a 2 1/2-inch cutter, cutting as close together as possible. Space about 2 inches apart on a baking sheet lined with parchment. Bake until lightly browned, about 20 minutes. Transfer sheet to a wire rack; let biscuits cool 5 minutes before serving. Place biscuits on an unlined baking sheet about 1 1/2 inches apart. Generously brush tops of biscuits with cream. Bake, rotating sheet halfway through, until biscuits are golden and flecked with brown spots, 20 to 25 minutes. Transfer biscuits to a wire rack to cool. Joseph Scafuro Variations Herb Biscuit VariationFinely chop and then mix together a variety of fresh herbs -- such as rosemary, oregano, thyme, parsley, and chives -- to yield 4 tablespoons. Add herbs to butter-and-flour mixture after butter has been cut in. Proceed with the remainder of the recipe. Rate it Print