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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Pull-Apart Salt-and-Pepper Biscuits

The key ingredients to these light biscuits from F&W’s Kay Chun, cooked campfire-style in a skillet, are buttermilk and freshly ground black pepper. Slideshow: More Biscuit Recipes
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Skillet Buttermilk Biscuits

Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to the table still in the pan. Slideshow: How to Make Biscuits
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Southern Food Blogger Approves F&W's Biscuit Shortcut

Elena Rosemond-Hoerr of Biscuits and Such is so obsessed with North Carolina that she’s creating recipes inspired by its 100 counties.
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Where to Find America's Best Biscuits

The unstoppable sandwich trend meets the revered Southern biscuit, and a new style of restaurant is born.
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More Biscuits

Black Pepper Biscuits with Bourbon-Molasses Butter

Bobby Flay's tender, peppery biscuits are incredibly good on their own, but do as Bobby Flay does and serve them with his richly flavored molasses butter. Slideshow: How to Make Biscuits
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How to Make Biscuits

"Saturday mornings at the deli are all about the biscuits," says Matt Neal of Neal's Deli in North Carolina. When he's rolling out the dough, he gives it two turns to evenly distribute the butter and make the biscuits extra-flaky.
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