BISCUITS
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.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper and set aside.
- 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.
HOMEMADE BUTTERMILK BISCUITS
Buttermilk makes biscuits airy and tangy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
- Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
- Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
CORNBREAD-AND-BISCUIT DRESSING
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
- Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
- Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.
BISCUITS FOR DRESSING
Use this recipe in our Cornbread and Biscuit Dressing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 30 (enough for 1 recipe of cornbread and biscuit dressing)
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Add cream, and stir just until a dough forms.
- On a generously floured surface, pat dough into a square, about 1/2 inch thick. Let rest for 5 minutes.
- Cut out rounds with a 2-inch biscuit cutter. Pat together scraps, and cut out more rounds. (You should have about 30 biscuits.) Space biscuits 2 inches apart on a parchment-lined baking sheet.
- Bake until tops are golden, 12 to 14 minutes. Let cool on sheet on a wire rack. Biscuits can be stored in an airtight container at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
HOMEMADE DOG BISCUITS (MARTHA STEWART)
Based on a recipe that came with my Martha Stewart brand of dog biscuit cookie cutters in 3 sizes. Makes about 5 dozen depending on the size of your cookie cutter. Cook time doesn't include the 1 ½ hours drying time in oven.
Provided by mersaydees
Categories < 60 Mins
Time 50m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F . Whisk together flour, wheat germ, yeast, and salt in medium bowl; set aside.
- In large bowl add oil. In three alternating batches, incorporate stock and flour mixture, beginning and ending with stock. Mix well.
- Lightly flour a surface and roll out dough to about 3/8-inch thick. Shape biscuits using a bone-shaped cookie cutter appropriate for your dog's size.
- You may optionally spell out your dog's name in the dough with a wet toothpick.
- Place biscuits on parchment-lined baking sheets. Bake 10 minutes. Brush with stock; rotate baking sheets and bake 10 minutes more. Turn off oven. Allow dog biscuits stand in oven to dry completely, about 1 ½ hours.
- Store in an airtight container up to 2 weeks.
Nutrition Facts : Calories 157.5, Fat 5.3, SaturatedFat 0.5, Cholesterol 0.7, Sodium 500.6, Carbohydrate 22.9, Fiber 1.4, Sugar 0.5, Protein 4.5
MARTHA STEWART'S ANZAC BISCUITS
Found this recipe on Martha Stewart's website and noticed it was a little different than ones posted on Zaar.
Provided by Shar-on
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg F.
- Line baking pans with parchment and set aside.
- In a large mixing bowl,combine flour, oats, sugar and coconut and set aside.
- Over medium heat melt butter with syrup.
- Boil water and dissolved soda in it.
- Carefully add butter mix to the soda mix-- Watch!
- butter is hot and will bubble up.
- Mix butter mixture with the dry ingredients, stir well to combine all ingredients.
- Divide this dough into three and each third into 12: this way you will get even sized cookies.
- Then make firm balls and place on prepared cookie sheets, pressing each ball down with the heel of hand.
- Bake at 350 degF for about 15 minutes, until golden brown and firm but not hard.
- Transfer to cooling racks.
Nutrition Facts : Calories 144, Fat 6.1, SaturatedFat 3.9, Cholesterol 13.6, Sodium 33.3, Carbohydrate 21.3, Fiber 0.7, Sugar 12.4, Protein 1.6
BISCUITS FOR DRESSING -MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. This is the biscuit recipe to make the dressing but I bet they are yummy by themselves as well.
Provided by Pixies Kitchen
Categories Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Whisk together flour, baking powder, and salt in a medium bowl. Add cream, and stir just until a dough forms.
- On a generously floured surface, pat dough into a square, about 1/2 inch thick. Let rest 5 minutes.
- Cut out rounds with a 2-inch biscuit cutter. Pat together scraps, and cut out more rounds. (You should have about 30 biscuits.) Space biscuits 2 inches apart on a parchment lined baking sheet.
- Bake until the tops are golden, 12 to 14 minutes. Let cool on sheet on wire rack. Biscuits can be stored in an airtight container at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
Nutrition Facts : Calories 178.4, Fat 11.9, SaturatedFat 7.3, Cholesterol 43.5, Sodium 186.8, Carbohydrate 15.5, Fiber 0.5, Sugar 0.1, Protein 2.6
CORNBREAD AND BISCUIT DRESSING - MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. Notes from magazine: Crumble the cornbread and biscuits and let them dry overnight. To toast the pecans, spread on baking sheet and bake at 350 for 10 minutes.
Provided by Pixies Kitchen
Categories Thanksgiving
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
- Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
- Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.
Nutrition Facts : Calories 303.1, Fat 26.5, SaturatedFat 8.7, Cholesterol 68.3, Sodium 1087, Carbohydrate 11.5, Fiber 2.8, Sugar 5.8, Protein 7.6
MARTHA'S FAVORITE VINAIGRETTE
This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)
MARTHA STEWART'S ADD-ON VINAIGRETTE DRESSING
Yup, here's yet another basic vinaigrette recipe, but what makes this recipe interesting are all the add-ons. Instructions are included for garlic, balsamic, lemon parmesan, scallion, herb, and blue cheese vinaigrettes. How cool! I found it on the Martha Stewart website.
Provided by CorriePDX
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
- Variations. For Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed. For Balsamic: Substitute balsamic vinegar for the wine vinegar. For Lemon Parmesan: Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan. For Scallion: Add 3 chopped whole scallions (about 1/4 cup). For Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon. For Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.
Nutrition Facts : Calories 1444.7, Fat 162.5, SaturatedFat 22.4, Sodium 753.1, Carbohydrate 1.9, Fiber 0.8, Sugar 0.4, Protein 0.7
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