Everything's Better with Biscuits
Buttery, flaky, and golden-brown . . . There's nothing quite like a straight-from-the-oven biscuit. A staple recipe that every Southerner should master, biscuits can be served for breakfast, lunch, dinner, or even dessert and are sure to bring back heartwarming memories of Grandma's table.
Our Favorite Buttermilk Biscuit
After baking hundreds of biscuits, our Test Kitchen landed on this winning recipe. This no-fail biscuit recipe will impress new cooks and old pros alike.
These 6-ingredient biscuits get a spicy kick from jalapeno pepper.
Flaky Buttermilk Biscuits
These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey.
Add flavor to basic buttermilk biscuits with mashed pumpkin. It adds a rich, hearty flavor and golden color to the biscuits and makes them ideal for serving with ham at your holiday meal.
The addition of yeast will guarantee fluffy biscuits every time.
Quick Buttermilk Biscuits
It only takes three ingredients to make quick, from-scratch buttermilk biscuits. Fill biscuits with thinly sliced ham, if desired.
The addition of heavy cream will guarantee moist biscuits every time. Brush warm biscuits with melted salted butter, and serve with Basil-Honey Butter.
"Little bites of heaven." "Orange clouds." "Fluffy goodness." The rave reviews from our staff for these tender biscuits were endless. They'd make the perfect addition to a brunch, shower, or ladies luncheon.
Buttermilk Biscuits with Country Sausage Gravy
Chef Lisa Schroeder from Mother's Bistro & Bar in Portland, OR makes these tangy biscuits with heavy whipping cream and extra butter on top, but we found them to be plenty rich made with half-and-half and a little less butter.
Alabama Cat Head Biscuits with Sausage Gravy
No, there's no cat in these biscuits; they've earned their name because of their size. This recipe is a riff on the Southern classic from Demetri's BBQ in Birmingham, AL.
Red Lobster Biscuits
This copycat version of Red Lobster's famous dinner biscuits are easy to make and yield a cheesy, buttery, and highly-addictive dinner roll!
Cheddar-Bacon Drop Biscuits
Add a savory bite to biscuits with sharp cheddar cheese and applewood-smoked bacon. Serve warm to bring out the salty notes.
Press straight down with a biscuit cutter or glass for higher rising biscuits. If you twist the cutter, you'll seal the edges of the dough and the biscuits won't bake as tall.
Use a 2-inch cutter to make these buttery biscuits smaller, if desired. Bake in batches.
Fluffy Buttermilk Drop Biscuits
When the warm butter meets the cold buttermilk, it will begin to form clumps--little droplets of fat throughout the liquid--a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.
Mark Klever's Dutch Oven Biscuits
Mark Klever, the general manager at Belcampo Farms near Mt. Shasta, California, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo's free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do.
Nana's Rosemary Biscuits with Cranberries
We add fresh rosemary from the garden to these irresistible biscuits. Include cranberries for the best mini turkey sliders the next day--if there are any biscuits left over.
These warm and garlicky biscuits are just right served with a steaming bowl of gluten-free New England clam chowder.
Sweet Potato Biscuits
Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the sweet potato biscuits will be tough.
Spiced Pumpkin Biscuits
his method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or re-roll to a 3/4-inch thickness.
For a spicier biscuit, don't seed the peppers.
A light hand with the dough will help to ensure tender biscuits.
Purple Basil Parmesan Biscuits
Chopped purple basil flecks these biscuits with color. Standard sweet Italian basil would do, as well. For tender biscuits, stop cutting the butter into the dough when the mixture has pea-size nuggets.
Breakfast Biscuit Sandwiches
A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam optional.