Best Biscuits in the U.S.
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Pastry chef Lisa Donovan says the secret to her tall, perfectly flaky biscuits (served regularly at her pop-up Buttermilk Road Sunday Suppers) is a combination of Cruze buttermilk, a hot cast-iron skillet, and a recipe inspired by biscuit queen Edna Lewis. At the newly opened Husk, she frequently makes her biscuits with minced parsley, to serve alongside Sean Brock’s fire-roasted bone marrow appetizer. husknashville.com