Martha Stewart’s Buttermilk Biscuits
- At February 9, 2015
- By megan
- In biscuits, buttermilk, Martha Stewart, Recipes, Sean Smith
0
My man really likes Martha. She’s his go-to-gal when looking for baking recipes, so it was quite natural that her recipe be the one he made to provide us a vessel upon which we could enjoy his homemade jams and preserves.
He followed her recipe exactly (link here: Martha Stewart’s Buttermilk Biscuit)
After rolling out the dough, he asked me for our biscuit cutter, which we don’t actually own. No worries! I read once in Cooks Illustrated that a mason jar lid ring is a great substitute for a biscuit cutter, and it is.
These were delicious biscuits and we’re ready to make a second batch this week.
Sweet Potato Biscuits
- At July 9, 2009
- By megan
- In biscuits, Maple, side dish, sweet potato
- 0
These are moist and sweet, like a muffin, but not light and fluffy, so I’m calling them biscuits. They make a great accompaniment to lots of main dishes, soups, salads, etc.
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
Wet Ingredients:
- 1 medium sized garnet or jewel yam, peeled and finely grated
- 2 eggs, beaten
- 1 TB pure maple syrup (add more or less depending on how sweet you actually want these)
- 4 TB walnut oil or melted butter
Mix the dry ingredients in a large bowl. Combine the wet ingredients in another bowl. Add the wet to the dry and mix well.
Form golfball sized balls and bake on a lightly greased baking sheet at 350 for 15 minutes. They will be browned on the edges when done. I baked mine in a scone pan, which gave them their triangle shape. But, a baking tray should work just fine. Allow them to cool. Enjoy.
Let’s get Social