Biscuits

45 Ratings
  • 5 9
  • 4 10
  • 3 14
  • 2 6
  • 1 6

These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck—crispy on the edges, soft and buttery on the inside—are substantial enough to serve with fried eggs or hearty sausage gravy.

The Martha Stewart Show, January 2011

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 16
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Ingredients

Directions

  • Preheat oven to 425 degrees. Line two baking sheets with parchment paper and set aside.

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  • Place pastry flour, sugar, baking powder, and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and add all-purpose flour.

  • Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1 1/2 inch thick and cut into 16 biscuits using a 3-by-2-inch round biscuit cutter, rerolling scraps as necessary; transfer to prepared baking sheet.

  • In a small bowl, whisk together egg and cream; brush biscuits and transfer to oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 22 minutes more. Let cool 5 minutes on baking sheet before serving.

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Reviews (9)

45 Ratings
  • 5 9
  • 4 10
  • 3 14
  • 2 6
  • 1 6
Martha Stewart Member
10/23/2011
I loved this recipe! I used whole wheat pastry flour in my and some extra buttermilk to brush the tops, instead of egg and cream. This made a nice crunchy top to go along with the crunchy bottom. They were super flaky and buttery on the inside. LOVE!
Martha Stewart Member
09/25/2011
I didn't care for these. I made the recipe with the addition of Soda. They were salty and heavy. Yes, I used unsalted butter. Will stick to my usual biscuit recipe. They may not be this high, but they had a generally better taste.
Martha Stewart Member
09/25/2011
I didn't care for these. I made the recipe with the addition of Soda. They were salty and heavy. Yes, I used unsalted butter. Will stick to my usual biscuit recipe. They may not be this high, but they had a generally better taste.
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Martha Stewart Member
04/25/2011
I've made these twice and they turn out perfect each time. This last time I made them up until the baking step and then put them in the fridge. Since I wanted them fresh out of the oven for dinner, I didn't want to bake them too far in advance. I put them in the oven 20 minutes before dinner was ready and they were perfect again!
Martha Stewart Member
01/31/2011
I made these tonight and they were every bit as good as they looked on air. Did not have pastry flour, so substituted cake flour. The biscuits were light, flaky, and relatively easy. I also halved the recipe, yielding 8 generous, beautiful biscuits.
Martha Stewart Member
01/30/2011
Also, this recipe doesn't mention the big pinch of baking soda that was added when they were making the biscuits on the show.
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Martha Stewart Member
01/30/2011
I was really bummed that they ran out of time on this episode and the Pies n Thighs woman didn't get to finish demonstrating the recipe. Sometimes I get really frustrated with whoever directs Martha's show!
Martha Stewart Member
01/29/2011
yeah, I watched the show yesterday and 6c. is right. She makes the biscuits really tall and they look amazing!
Martha Stewart Member
01/29/2011
is 6cups of flour correct it seems too much for 16 biscuits
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