The United States of Biscuits
From fluffy and classic to flavored and fancy, there is no wrong way to make a biscuit.
Crispy Biscuit Crackers
Chef Carla Hall shared this recipe for turning leftover biscuits to make ridiculously crunchy crackers. Cut into thin slices and sprinkled with a dash of cayenne, they're a next-level addition to a cheeseboard.
Corn Biscuits with Savory Herb Streusel
2021 Food & Wine Best New Chef Thessa Diadem's streusel-topped corn biscuits star a trio of corn — cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture." Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise.
Carla Hall's Buttermilk Biscuits
Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.
Potato–and–Celery Root Biscuits
Chadwick Boyd's biscuits get an upgrade from a thyme-infused mash of potatoes, celery root, and cream. Substitute 1 1/2 cups mashed potatoes, if desired. Run your hands under very cold water and dry well before working butter into flour in step 2 and working the dough in step 3. "This is the granny method," says Boyd. "It's the tactile way of merging the butter and flour—with your hands. You literally snap it between your fingers and thumb."
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.
