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Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.
4.7
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For this buttery biscuit recipe, you fold and stack the dough to create the flaky layers.
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Starting with Bake Club’s Cheddar Biscuits With Old Bay.
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Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.
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Easy
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We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.
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Vodka contributes an extra measure of tender crumb to these flaky-as-can-be biscuits.
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If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
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Putting mayonnaise in the recipe gives you fluffy, craggy, flavorful biscuits that go from bowl to outstretched hand in about 20 minutes.
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Growing up, my sister, Judy, and I coveted one simple dish above all others for breakfast: hot biscuits topped with lightly mashed strawberries and lots of sweet butter. I use a dead-simple recipe for cream biscuits adapted here from the Times-Picayune of New Orleans.
Recipes
When the talk is about biscuits I always think of Leah Chase, chef and owner of Dookie Chase’s in New Orleans, and those she baked for us on one of our Master Chef TV programs. They were the tenderest, the lightest, and really the best I ever remember eating. This is our interpretation of her method. The key to tender biscuits is using light, rapid movements, so that you activate the gluten in the flour as little as possible, and the flour itself plays a role. Southerners make their famous biscuits with soft wheat (low gluten) flour, and to approach its equivalent use part regular all-purpose and part cake flour as indicated here.
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Piping hot biscuits! Enjoy these melt-in-your-mouth, easy-to-make classics.
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These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup).
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Béchamel, a basic French white sauce made with butter and cream or milk, is combined with a generous amount of homemade sausage, then poured over warm, flaky biscuits. It’s as addictive as it is undeniably rich. For extra decadence, put poached eggs (see page 75) on top of the biscuits. Make the biscuits ahead of time and freeze them for up to two months. Rewarm in a preheated 350°F oven for 10 to 15 minutes.
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Enjoy the best of both worlds with this savory mash-up that plays well as a side on the holiday table—or as the star that it is.
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Biscuits are synonymous with southern cooking. If I had the time, I would have homemade biscuits at every single meal. They should be required in every household! When my niece Ashley was small, one of the things she liked best about going to Granddaddy and Grammy’s house was breakfast. There was usually a conversation the night before about all the awesome things on the menu—bacon, grits, sausage, and, of course, homemade biscuits. Ashley would be up early to help make the biscuits, standing on a chair beside Granddaddy, wearing a big apron and covered with flour.
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These rich, flaky biscuits are best eaten warm from the oven. As with all biscuits, it’s important not to overwork the dough while you are patting it out.
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Make these quick and savory drop biscuits to serve alongside a big bowl of chili or as the base for an incredible breakfast sandwich.
Easy
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"I'm on a mission to get people over their biscuit anxiety," says Chef Peacock. His advice? Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.
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These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.
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Meme most often made rolled biscuits. For large biscuits, she had a special aluminum cutter with a small wooden handle that fit in the palm of her hand. She cut out small biscuits with an empty apple juice can open at both ends. Some purists use lard instead of butter. Although I like biscuits made with lard and understand the tradition and history, Meme and Mama had started using butter by the time I was born. The perfect biscuit should be golden brown and slightly crisp on the outside, with a light, airy interior. For a flaky, tender biscuit, don’t overwork the dough: gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuit’s ideal textures inside and out.
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I believe the secret to my grandmother Grace's biscuits is that she would talk to them, saying, "Rise, Mr. Biscuit, rise!" And they would. Her buttermilk biscuits were quite similar to these, made with whole milk, but sometimes she'd substitute buttermilk and use baking soda instead of baking powder.
I find that biscuits made with European-style high-fat butter have less water and therefore taste and look a lot better. After you have made the dough, carefully pat it down with your hands and fold it over two or three times; it's the layers that make biscuits so flaky. Let the dough rest for half an hour or so, roll it out to the thickness you like, then cut it into circles and bake it.
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Biscuits and gravy, but make it spring.
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Sweet potatoes make for a tender and moist biscuit that is great as a substitute for dinner rolls. The benne seeds add a rich and nutty flavor.
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Angel biscuits are lighter than traditional buttermilk biscuits because they contain yeast as well as the usual baking powder, baking soda, or both. The yeast gives them an extra push as well as another layer of flavor. Traditional biscuits can be intimidating to novice bakers, especially if first efforts yielded rock-hard results, not light and tender biscuits. The trio of leaveners protects even the worst of bakers from abject failure. This dough is also appealing because it can be prepared ahead of time and held in the refrigerator for three to five days (baking powder and baking soda alone would have long lost their “oomph”). This holding power lets you pinch off a bit of dough at a time to make a few fresh biscuits during the week. It’s also a heck of a lot better than the preservative- and chemical-laden tubes of refrigerated biscuit dough.