Biscuits

The key to making biscuits that are light and fluffy on the inside and golden brown on the outside is using cold, high-fat ingredients. Big chunks of butter and full-fat buttermilk will give them a perfectly flaky texture without getting dried out. We love to add flavor to basic biscuits by adding Parmesan cheese, chopped bacon, spicy jalapenos or dried cranberries. Instead of rolling out pastry dough for a potpie or casserole, try using biscuits instead—this skillet version uses store-bought biscuits for an incredibly simple one-pot dinner. The same method can be used for desserts, like Bobby Flay’s peach cobbler. Since he bakes the biscuits separately from the fruit filling, this would be a great way to turn leftovers biscuits into an easy dessert. Get these recipes and more from F&W’s guide.

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Food & Wine: Best Biscuits in the U.S.
Best Biscuits in the U.S.
The secret to perfect biscuits is hotly contested: Lard or butter? Milk or buttermilk? Baking powder or soda? (Or both?) Every Southern home cook has an opinion, but these days, chefs from all over the country are joining in the conversation, digging through old church cookbooks and grandma’s recipe box to find the perfect version. Served simply with butter and jam, or as vehicles for fried chicken, sausage or sawmill gravy, these flaky little numbers are all delicious.—Anna Watson Carl.

The Best Biscuits Ideas

Easy Biscuits Recipes