Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Oyster Biscuits 4.0 (2) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: QUENTIN BACON Yield: 2 dozen These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder Sauce. Ingredients 1 cup all-purpose flour, plus more for work surface ¾ teaspoon coarse salt, plus more for sprinkling 1 teaspoon baking powder ½ teaspoon ground cumin or coriander Pinch of cayenne pepper 2 tablespoons unsalted butter or shortening ½ cup milk Directions Preheat oven to 350 degrees. Place flour, salt, baking powder, cumin or coriander, and cayenne in bowl of food processor fitted with the metal blade; pulse to combine. Add butter or shortening; pulse until coarse crumbs form. With machine running, add milk slowly through the feed tube, just until dough comes together. Turn out dough onto a lightly floured surface, and knead one or two times, until smooth. Roll out to 1/4-inch thick. Sprinkle with salt, and roll lightly to make it adhere. Using a 1 1/2-inch round or octagonal cookie cutter, cut out dough, and transfer to an ungreased baking sheet. Gather together scraps, and reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool slightly before serving. Cook's Notes You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature. Print