Oh Martha ! You are the Very Best - everything that you prepare looks so delectable! I will definitely try these delicious biscuits - unlike other bakers who usually prepare it by rubbing the chilled butter with the flour with their fingers- you use a food processor. I must say that I Love the way you do it! Moreover , I love the dainty size which can be filled with ham or anything we like....and then served as hors d'oeuvre... ❤❤Love you Martha! xo
Our family's ALL TIME! fav MS vid is the '1986 Thanksgiving special. My daughter turned 36 yrs old this year, and she and I watch it, often, to this day - even when it is not Thanksgiving!
One thing you never see on biscuit recipe videos is how to store and reheat them properly. You store the biscuits in a ziplock bag in the refrigerator, and then wrap them in foil, and reheat in the oven.
Very light and tender scones, really good. The only comment I have is it does not have the appetizing look because of the egg white used for the egg wash. The next time I made the again, I whisked a whole egg with a tablespoon of milk and the finish product has this light golden brown color.
The Test Kitchen has a recipe using warm heavy cream. You heat the heavy cream for 90 seconds in the microwave. It is an incredible easy recipe with a delicious result.
Saw your comment & curious if you had tried using the food processor for the butter ? I'm curious what you thought since you're a biscuit/scone baker & usually cut the butter in by hand.
This is a good video to show the difference between scones and biscuits. Scones have sugar and eggs in them, biscuits don't. Yes, Martha put a spoonful of sugar in hers, who knows why... it's not enough you'd taste it, and 99.9% of all biscuit recipes have zero sugar. BTW... when making the "fake" buttermilk, if you are doing the herb biscuits, you can also use PICKLE JUICE
Thanks for the idea; (marinade) bits) of orange zest into a cognac to obtain a Grand Marnier 'likeness'... Martha did not suggest this... but I cannot 'un hear' this hint. I think I'll experiment with this... whenever I buy liqueurs like these, they mostly go unused otherwise, and considering the comparative costs, this would net a great savings!
June 16. 21...Thank YOU...also Hi to lady MARIA Who embarked on the yourney of making her accommodation...for her audience ,rather readers ...she is saying to all HI..is well..a tired though .but is in transition re personal works around her life and work...strong women...can't tell how long before will be back with her duties...estimating between 3 to 12 months...lots to do than ...by now
Who goes across the big pond on a trip to Paris, And buys a Rolling Pin, Of all things, But no telling how much money that Rolling Pen has helped her make! WTG Martha!
The cream scone recipe calls for 1/2 cup (1 stick) of unsalted butter, cut into small pieces and chilled! You can view the entire recipe here: www.marthastewart.com/349019/cream-scones While they are made up of essentially the same ingredients, scones are denser and crumblier while biscuits are fluffier and softer.
كل ما كبرتي كل ما جوهرتي وصرتي أحلى حبيتك من إيام فتافيت وبعدني بحبك ست محترمة على فكرة بعرف انكليزي بس أنا عربية وبفتخر بتمنى تترجمي كلامي متل ما انا بترجم كلامك ❤️❤️❤️❤️🇱🇧🇱🇧🇱🇧🇱🇧🇱🇧❤️❤️❤️❤️❤️
