New This Month

Add eggs, meats, and cheeses, and build a brunch buffet around these pillowy soft breakfast treats from Jason DeBriere of Peels restaurant in New York.

Source: The Martha Stewart Show, Episode 7094
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56
  • MS12096677
    27 FEB, 2012
    This is the best biscuit I have ever had. It is light, fluffy and delicious!! I live in the the West and can't get White Lily flour so I used 1/2 APF and 1/2 Cake flour. I used a little less salt per reviews. I would roll the dough out more, because mine started to fall over and I used about 2 inch rolled out dough. They were still wonderful!!! Thanks for the great recipe
    Reply
  • noles
    25 FEB, 2012
    These biscuits were light and fluffy but I had to cook them 15 minutes to get them done. Also, they were too salty for my family. I suggest you try making them with about half as much salt as this recipe calls for.
    Reply
  • noles
    25 FEB, 2012
    These biscuits were light and fluffy but I had to cook them 15 minutes to get them done. Also, they were too salty for my family. I suggest you try making them with about half as much salt as this recipe calls for.
    Reply
  • noles
    25 FEB, 2012
    These biscuits were light and fluffy but I had to cook them 15 minutes to get them done. Also, they were too salty for my family. I suggest you try making them with about half as much salt as this recipe calls for.
    Reply
  • noles
    25 FEB, 2012
    These biscuits were light and fluffy but I had to cook them 15 minutes to get them done. Also, they were too salty for my family. I suggest you try making them with about half as much salt as this recipe calls for.
    Reply
  • noles
    25 FEB, 2012
    These biscuits were light and fluffy but I had to cook them 15 minutes to get them done. Also, they were too salty for my family. I suggest you try making them with about half as much salt as this recipe calls for.
    Reply

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