Martha Stewart Makes Biscuits and Scones 3 Ways | Martha Bakes S1E12 "Biscuits & Scones"

today martha bakes is all about scones and biscuits cream scones studded with delightful flavored currants these have been soaked in orange zest and grand marnier and biscuits flaky light plain like this wonderful with poached eggs flavored with dill or rosemary sage or fennel or chives these biscuits make great sandwiches and angel biscuits these light delicate small yeast risen biscuits are absolutely exquisite for the country ham today martha bakes why do i love these cream scones well i'll tell you why they're flaky they're sugar topped with glistening sanding sugar and they're flavored well these with currants and they are delectable great with cream for high tea or with jam for breakfast today we're going to make a wonderful cream scone made with heavy cream and currants currants that have been soaked in ground mernier and orange zest overnight now the easiest way that i found to zest an orange is to use one of these microplanes i love this one that has little bent edges so that it catches the zest itself as you're grating what you want is that orange outside part of the skin don't go too deep into the white pith because that's not where all the flavor and the nice oils are it's right in the outside layer of the orange skin so you need two teaspoons one orange should probably do it and mix this up with a little bit like a quarter of a cup of ground marnier you can use cognac too if you like cognac the grand marnier has the orange flavor so i thought we would just uh increase the orange-e-ness of it with the orange zest and scrape that all into your grand marnier stir that up and add your currants you need one cup you can also substitute dried cherries or you could use raisins and stir that up and leave for at least an hour to plump soaks up all the liquid and the fruits get nice and soft and plump uh the dry ingredients for these creamed scones we're using a mixture of cake flour which is a really all-purpose flour mixed with a little bit of corn starch it's a lighter flour it has less gluten in it and i think it gives a kind of drier crumbier beautiful soft feel to the scone and we're using also all-purpose flour so we need one and a half cups of all-purpose flour and two cups of cake flour and now we have to add five teaspoons of baking powder a teaspoon of coarse salt and now we need six tablespoons of sugar okay and just sift this all together now i want to show you why you sift okay look what's left in my strainer uh there is still the compacted flour and you must sift those it just won't make a good texture if you don't sift so i now don't throw those away i just rub them with my fingers and done and i like using big bowls to mix in this is another thing that i found works very well don't confine yourself to too small a bowl so we're going to put half of this flour into a food processor i'm always looking for ways to save time okay then i cut the butter in the food processor this cuts down on time now when using the food processor to cut butter into dry ingredients use the pulsing option on the machine it really works very well and fast so that's pretty much it and here you have your butter cut up you're going to get flaky scones this way and then just dump this back into the rest of the flour this way you're not going to overwork now mix this all together so it's as if you cut all the flour with the butter but because we had quite a bit of flour to put it all in there and try to do it would take longer but you can still see bits of butter that's what you want you want to see those pieces of butter and now make a well in the center and now the wet ingredients that go into here one cup of heavy cream one egg and one egg yolk and save the white from the egg yolk for brushing the top of the spoons it's sort of like making pasta pouring the liquid into the center and incorporating the dry ingredients there and again don't over work we want a tender beautiful delicate scone and now add your soaked currants remember these should soak for at least an hour preferably overnight you want to get currents throughout the dough now a little bit of dusting flour call it bench flower because this is the bench on which you form your scones now a lot of people would form these just into triangles i really like a cut scone keep moving the dough onto flour and my favorite rolling pin i bought this rolling pin in paris right after i got married so roll this out into a rectangle we're going to fold this dough into thirds which will give you kind of layers in your scones and then you fold this again now if your scone dough is getting too soft put it right into put it on a cookie sheet and put it right in the fridge to stiffen up just a little bit but i think we're okay here you want to roll the dough to about well about an inch and a quarter thick now these are kind of fancy scones so i'm going to cut them into two inch rounds i like the smaller scone preheat your oven to 350 degrees and cut out your beautiful scones place them on the parchment and if you have to do this to your cutter always put it into flour to make a nice dry edge these are going to be so beautiful these scones i love how they look so now you have these little scraps you can kind of press these together roll in a little bit of clean flour and i will make something a little bit different out of the scraps and we'll see how it bakes i'll do the granddaddy scone for those of you who really want a big scone okay so now brush the tops with the egg white not too much you don't want this soaked with egg white and then i'm going to use the finer sugar sanding sugars available at cooking supply stores that's so pretty and i put coarse sanding sugar on the granddaddy scones so here they go right into the oven and it's a good idea to put the larger scones on a separate pan because they're going to take a lot longer to cook than these pretty ones these are going to take about 20 25 minutes set your timer if you have a spread like that 20 to 25 set it for 20 and check maybe at 15. why do i love buttermilk biscuits because they're light they're flaky they're eminently edible they make great sandwiches or they're just great with butter and jam and herb flavored well these are so fantastic and they are phenomenal with sausage or bacon when i have people over for breakfast or brunch i like to make biscuits biscuits with poached eggs and a little bit of hollandaise sauce is a really good breakfast buttermilk biscuits are easy to make and this is the best recipe i have ever found if you have a hard time finding buttermilk and many of us do i know in my little town i have to special order a quart of buttermilk you can make your own at home and the biscuits don't suffer one bit with homemade buttermilk to two cups of whole milk and this is a two cup measure add about a quarter of a cup of vinegar you can use white vinegar apple cider vinegar and i have even used japanese wine vinegar in a pinch and just add a quarter of a cup of vinegar pour that into the milk and watch what happens by the time i finish our biscuits here this will have turned curdled into something resembling buttermilk so exciting i love it so i'm going to make half the batch with some herbs and half the batch plain this recipe calls for four cups of all-purpose flour all of our dry ingredients will be sifted together dip and level that's what it's called four teaspoons of baking powder and again i'm gonna stress in every single recipe check for freshness make sure your baking powder is absolutely fresh and because we're using um buttermilk we need to use a little bit of baking soda one teaspoon of baking soda and one tablespoon of sugar and a heaping teaspoon of coarse salt kosher salt's really good and just sift everything there you have it very easy mix that up put half of this into your food processor this whole show is about the use of the food processor just to save you time and now add your ice cold butter right into the food processor this is the two sticks of butter that you've cut up into quarter inch squares and kept chilled in the fridge there so that's the simple process of cutting the butter into the flour using the food processor mix the other flour into the butter flour now add the buttermilk it's thickened beautifully and you can see the curds you want your dough to be light and fluffy moist but not wet you want it to be a very nice texture so half of this i'm going to just put on the table and some flour and the other half i'm going to add some of these chopped herbs and i like dill a lot so i'll put finely chopped dill a little bit of rosemary and a few chives all together about two tablespoons in a half a recipe so you could use four tablespoons and a full recipe mmm smells really good now okay so we're first going to roll out these draw the dough together don't do a lot of kneading or manipulating this is a very light touch biscuit and roll this to about an inch and um i think i'll make rounds for these so pretty there so that's ten biscuits before you put these in the oven brush the tops with a little bit of buttermilk boy do those look good let's hope they rise and are as light and fluffy as they should be these go into the 450 degree oven for about 8 to 10 minutes and now the herb biscuits the dough is beautiful fragrant i'll make these a little bit thicker and we're going to cut these into squares so i'll roll it into a rectangle that is a gorgeous biscuit i think they'd be great with bacon or sausage a fried egg some grits and fried green tomatoes and again a little bit of buttermilk on top try not to get too much buttermilk down the sides because if you do it might stop the rising the even rising of the dough look good i think so oh wow look you can see they're rising really nicely we'll check them in another minute or so these are the best buttermilk biscuits i have ever made angel biscuits are a southern favorite they're light they're delicate they're fluffy filled with ham and mustard little dab of butter they make a great hors d'oeuvre these biscuits differ from all other biscuits and that they have yeast in them rather than baking powder or baking soda so i have a little bit of warm water water that is just hot enough so it won't bother you if you stick your finger in it this is good and we have two packages of active dry yeast let it soften i don't even bother stirring it i just let swirl it around in the warm water and let it start to proof proofing means it starts to bubble and show you that it's alive okay so now we have our dry ingredients it's five cups of all-purpose flour one tablespoon whole tablespoon of baking powder and we're also using baking soda because we're using buttermilk in these biscuits and the acidity of the buttermilk has to be tempered with the baking soda so one teaspoon of baking soda and two and a half tablespoons of sugar and one teaspoon of salt coarse salt okay so now sift once is enough because you're going to be mixing a lot there and shake it all up now notice i'm using a big bowl very nice easy to stir everything don't cramp yourself in a tiny little bowl so put half the flour into the food processor two sticks of butter into quarter inch cubes seeing that it takes me probably four times longer to do this step with a pastry cutter or your fingertips than to pulse like this now make sure it's cold the butter has to be cold there done so pour this back into the rest of the flour and stir it all up you can see every bit of butter in here and you're going to have a nice flaky light angel biscuit now the oven is preheated to 450 degrees oh look it proofed can you see the bubbles it really did proof nicely so you have a nice live yeast here and you're going to add this with two cups of buttermilk and stir it in the angel biscuits get that little bit of yeasty taste which i love okay so very beautiful dough i love the feel of it and now put some flour on your working surface so the dough is crumbly it's not too wet it's not too dry it's a very nice proportion just want to keep kneading until it's no longer sticky now roll this dough try to roll it out nice and evenly that should be good and now this is an inch and a half and these are so good they're very nice biscuit cutters oh look how nice i'm using parchment paper you can bake these on iron if you like you can bake them on parchment and you do not really brown these biscuits they get a nice golden color just a little bit of color and because they're small they're delectable as an hors d'oeuvre so now just brush the tops with unsalted butter you could if you like sprinkle a little bit of very coarse salt on the top of your biscuit but since i'm serving this with a delectable tennessee country ham which has a lot of salt i am foregoing any additional salt in these biscuits but if it were going to be for something else like a crab meat salad you could add a little additional salt to the top so this goes right into the 450 degree oven they're going to rise while they'll cook and they'll be ready in about 10 to 12 minutes [Music] this loveless ham this is a country ham from nashville tennessee from the loveless cafe is so good and the preparation for it well the ham comes salt cured slice the ham as thinly as you can and you take your angel biscuit split it in half delicate you don't want to break it put a little tiny bit of unsalted butter right on the biscuit put a piece of ham like that a little dollop of homemade mustard cover and serve that is one of the best hors d'oeuvres you will ever taste great hors d'oeuvres southern style

Channel: Martha Stewart

Views: 62,975

Rating: 4.9343772 out of 5

Keywords: martha, stewart, martha stewart, recipe, recipes, how to, how to make, full episode, martha bakes full episode, martha stewart recipe, martha bakes recipe, cooking, food, biscuits, scones, how to make biscuits, homemade biscuits, homemade scones, easy, pastry, cream scones, buttermilk biscuits, herb biscuits, buttermilk and herb, angel biscuits, easy biscuits, best biscuits, easy scones, how to make scones

Id: V9RnTKW55SI

Length: 20min 18sec (1218 seconds)

Published: Wed Jun 16 2021