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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.
Recipes
Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.
5.0
(4.76)
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Vodka contributes an extra measure of tender crumb to these flaky-as-can-be biscuits.
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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.
Easy
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This easy chicken and biscuits recipe is made with only one bowl and one skillet.
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The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.
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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
(4.74)
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Biscuits and gravy, but make it spring.
5.0
(5)
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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Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes, plus a stack of pancakes.
3.5
(3.49)
Articles
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The name says it all at this Nashville morning spot where you can get (pretty much) anything you want—on a biscuit.
Cooking
They've got more layers than that poem you had to analyze in high school.
Molly Baz
Cooking
Haven't you heard that it's hip to be square?
Sarah Jampel
Cooking
The low-effort route to golden outsides and buttery, molten centers.
Ella Quittner
Cooking
Jesse and Shilpa answer listener questions and chat with iconic baker Cheryl Day.
Emily Elias
Cooking
Folding dough yields flakes for days. We’ll show you how.
Shilpa Uskokovic
Videos
(297)
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Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
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Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
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Brighten up your holiday party with this Monkey Bread recipe!
Get the recipe here: https://slim-weight.today/recipe/monkey-bread%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
Read more: Our Best Sandwich Recipes
Read more: Our Best Sandwich Recipes
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.