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.

Most Recent

Make Better Biscuits with Pasta Flour

Are your biscuits falling flat? Kelly Fields, the Chef Owner of Willa Jean in New Orleans, has an answer: replace your flour.

The Best Thing to Do with Your Biscuit Scraps

Erika Council, the force behind Atlanta’s Bomb Biscuits, has a clever, no-waste trick to get more out of your next batch of biscuits.

Pull-Apart Salt-and-Pepper Biscuits

Rating: Unrated
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 

Skillet Buttermilk Biscuits

Rating: Unrated
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 

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.

More Biscuits

Where to Find America's Best Biscuits

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