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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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
Rating: Unrated 1
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
Rating: Unrated 1
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
Rating: Unrated 1
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.

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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.
Where to Find America's Best Biscuits

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