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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes forty-eight 1 1/2-inch biscuits
mb_1012_brookes_mustard_dip.jpg
Ingredients
Ingredient Checklist
2 packages active dry yeast
1/4 cup warm water (100 to 110 degrees)
5 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
2 1/2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing
2 cups buttermilk
Country ham, for serving
Brooke’s Mustard Dip, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes forty-eight 1 1/2-inch biscuits
mb_1012_brookes_mustard_dip.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes forty-eight 1 1/2-inch biscuits
Recipe Summary
Yield: Makes forty-eight 1 1/2-inch biscuits
Yield: Makes forty-eight 1 1/2-inch biscuits
Makes forty-eight 1 1/2-inch biscuits
mb_1012_brookes_mustard_dip.jpg
mb_1012_brookes_mustard_dip.jpg
Ingredients
Ingredients
- 2 packages active dry yeast
- 1/4 cup warm water (100 to 110 degrees)
- 5 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing
- 2 cups buttermilk
- Country ham, for serving
- Brooke’s Mustard Dip, for serving
Directions
Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.
Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.
Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Kneed until the dough is smooth and no longer sticky, about 5 minutes.
Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.
Reviews (4)
Add Rating & Review
168 Ratings
5 star values:
24
4 star values:
24
3 star values:
67
2 star values:
40
1 star values:
13
Reviews (4)
Add Rating & Review
168 Ratings
5 star values:
24
4 star values:
24
3 star values:
67
2 star values:
40
1 star values:
13
Add Rating & Review
168 Ratings
5 star values:
24
4 star values:
24
3 star values:
67
2 star values:
40
1 star values:
13
168 Ratings
5 star values:
24
4 star values:
24
3 star values:
67
2 star values:
40
1 star values:
13
168 Ratings
5 star values:
24
4 star values:
24
3 star values:
67
2 star values:
40
1 star values:
13
- 5 star values:
- 24
- 4 star values:
- 24
- 3 star values:
- 67
- 2 star values:
- 40
- 1 star values:
- 13
Martha Stewart Member
Rating: Unrated
12/29/2015
BISCUITS do not have YEAST. ROLLS have yeast.
Martha Stewart Member
Rating: Unrated
03/20/2015
I first used this recipe 3 years ago for family Thanksgiving. I'm now asked each year to please bring Angel Biscuits. I started with cured ham, but last year I served with honey ham. The one thing that brings it all together is Brooks Mustard Sauce. I've sinced used the mustard sauce on Catfish po-boys. Absolutely great.
Martha Stewart Member
Rating: 5 stars
08/13/2013
Watched it, tried it and Loved It. Thanks Martha for the Southern biscuit. This biscuit just moved to the top of my biscuit recipes!
Martha Stewart Member
Rating: Unrated
07/29/2013
I saw the show on PBS. I can't wait to try but ... where can I find the ceramic bowl Martha used to make the biscuits???
Martha Stewart Member
Rating: Unrated
12/29/2015
BISCUITS do not have YEAST. ROLLS have yeast.
Rating: Unrated
Rating: Unrated
03/20/2015
I first used this recipe 3 years ago for family Thanksgiving. I'm now asked each year to please bring Angel Biscuits. I started with cured ham, but last year I served with honey ham. The one thing that brings it all together is Brooks Mustard Sauce. I've sinced used the mustard sauce on Catfish po-boys. Absolutely great.
Rating: 5 stars
08/13/2013
Watched it, tried it and Loved It. Thanks Martha for the Southern biscuit. This biscuit just moved to the top of my biscuit recipes!
Rating: 5 stars
Rating: Unrated
07/29/2013
I saw the show on PBS. I can't wait to try but ... where can I find the ceramic bowl Martha used to make the biscuits???
All Reviews for Airy Angel Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Airy Angel Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
