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Baking Powder Biscuits

Recipe photo courtesy of Joseph Scafuro

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.

Source: Martha Stewart Living, November 2001
Yield

Ingredients

Directions

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.

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  • wibaker12
    1 JUL, 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.
    Reply
  • Jasmine Gannalo
    27 MAY, 2012
    This has been my standard go to biscuit recipe for years! I don't make strawberry shortcake any other way. Thank you!
    Reply
  • alexis0012
    2 APR, 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.
    Reply
  • krislin
    30 NOV, 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....
    Reply
  • luckymom
    18 NOV, 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.
    Reply
  • mudwafaris
    16 NOV, 2007
    what do you do with the egg !!
    Reply

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