My F&W
quick save (...)

Perfecting Biscuits

For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill the dough before baking it.

Three Great Biscuit Variations

Sweet Lemon-Poppy
These lightly sweet biscuits are delicious served warm for breakfast, with a slathering of strawberry or raspberry jam.

Whisk 1/4 cup sugar with the dry ingredients. Stir in the grated zest of 1 lemon and 1 tablespoon poppy seeds just before adding the buttermilk. Sprinkle with sugar.

The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.

Stir in 1 teaspoon chopped thyme leaves, 1/2 teaspoon finely chopped sage leaves and 1 cup shredded Gruyère cheese just before adding the cold buttermilk.

Savory Cranberry-Walnut
With crunchy nuts, sweet- tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches.

Stir in 1 minced, sautéed shallot along with 1/2 cup each chopped dried cranberries and chopped toasted walnuts and a pinch of pepper just before adding the buttermilk.

Published November 2007


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.