Rating: 3.84 stars
25 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

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.

Martha Stewart Living, November 2001

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 8 biscuits
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

Variations

Herb Biscuit Variation
Finely 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.

Advertisement

Reviews (7)

25 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/19/2018
Excellent recipe although I used half the sweetener called for (monk fruit extract) and used the food processor with Martha's formula for pie crust when cutting in butter 8 to 10 seconds pulse button. Works like perfect ever time.
Rating: 5 stars
07/01/2015
This is a great recipe. I cut the recipe in half and it made 5 biscuits. Had no biscuit cutter, used a glass instead. I also used buttermilk instead of the heavy cream. Wonderful for strawberry shortcake. This will be my go to recipe from now on.
Rating: Unrated
05/27/2012
This has been my standard go to biscuit recipe for years! I don't make strawberry shortcake any other way. Thank you!
Advertisement
Rating: Unrated
04/02/2008
I omitted the egg, and used the same measurements as the written recipe (didn't watch video) and these came out perfect! These are a favorite.
Rating: Unrated
11/30/2007
martha's video does not match the recipe given. is it 3/4 cup of butter or 1 cup? is it 2 cups of flour or 4? and is it 2 teaspoon of sugar or 1/2 cup of sugar? please help....
Rating: Unrated
11/18/2007
Very fattening as written, but I am sure they are to die for! You can also use buttermilk instead of cream to get great results w/o so much fat. Brush with melted butter instead.
Advertisement
Rating: Unrated
11/16/2007
what do you do with the egg !!