This easy Martha Stewart biscuit recipe is perfect for a quick, hot breakfast or snack. With just a few simple ingredients, you can make soft, golden biscuits in no time. These biscuits are versatile, perfect for pairing with jam, butter, or even your favorite savory dish!
Ingredients Needed:
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon coarse salt
- 6 tablespoons (¾ stick) chilled unsalted butter, cut into small pieces
- ¾ cup milk (see headnote)
How To Make Biscuits Recipe?
- Heat oven and prepare pan; whisk dry ingredients: Preheat the oven to 450°F (230°C). Butter or line a baking sheet with parchment. In a medium bowl, whisk together the flour, baking powder, and salt.
- Work in butter, followed by milk: Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- Gently knead dough, then roll out: Turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about ¾ inch (2cm) thick.
- Cut into rounds and transfer to baking sheet: Using a biscuit cutter or sturdy glass, cut about 12 biscuits, re-rolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.)
- Bake the biscuits: Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Recipe Tips:
- Use cold butter: Make sure the butter is very cold. This helps the biscuits rise and become flaky. You can even freeze the butter for a few minutes before using it.
- Don’t overwork the dough: Gently knead the dough. Overworking it can make the biscuits tough instead of soft and light.
- Roll dough to the right thickness: Roll the dough to about ¾ inch thick. If it’s too thin, the biscuits won’t rise properly.
- Use a sharp cutter: Use a sharp biscuit cutter or glass to cut the biscuits. A dull cutter can press the dough down, making them less fluffy.
- Bake immediately: Once the biscuits are cut, bake them right away. Letting them sit too long before baking can affect how they rise.
How To Store Leftovers?
- Refrigerate: Let the leftover biscuits cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: After baking, let the biscuits cool completely. Place them in a resealable bag or airtight container and freeze for up to 1 month. To thaw, leave them at room temperature for about 30 minutes.
Nutrition Facts
Serving Size: 1 biscuit (12 total servings)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 270mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 2g
Check out More Recipes:
- Martha Stewart Cinnamon Rolls
- Martha Stewart Old Fashioned Pancakes
- Martha Stewart Dutch Pancake
- Martha Stewart Fluffy Pancakes
- Martha Stewart Buttermilk Pancakes
Martha Stewart Biscuits
Description
This easy Martha Stewart biscuit recipe is perfect for a quick, hot breakfast or snack. With just a few simple ingredients, you can make soft, golden biscuits in no time. These biscuits are versatile, perfect for pairing with jam, butter, or even your favorite savory dish!
Ingredients
Instructions
- Heat oven and prepare pan; whisk dry ingredients: Preheat the oven to 450°F (230°C). Butter or line a baking sheet with parchment. In a medium bowl, whisk together the flour, baking powder, and salt.
- Work in butter, followed by milk: Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- Gently knead dough, then roll out: Turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about ¾ inch (2cm) thick.
- Cut into rounds and transfer to baking sheet: Using a biscuit cutter or sturdy glass, cut about 12 biscuits, re-rolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.)
- Bake the biscuits: Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Notes
- Use cold butter: Make sure the butter is very cold. This helps the biscuits rise and become flaky. You can even freeze the butter for a few minutes before using it.
Don’t overwork the dough: Gently knead the dough. Overworking it can make the biscuits tough instead of soft and light.
Roll dough to the right thickness: Roll the dough to about ¾ inch thick. If it’s too thin, the biscuits won’t rise properly.
Use a sharp cutter: Use a sharp biscuit cutter or glass to cut the biscuits. A dull cutter can press the dough down, making them less fluffy.
Bake immediately: Once the biscuits are cut, bake them right away. Letting them sit too long before baking can affect how they rise.
Martha Stewart Biscuits