These petite quick breads aren't difficult to master and always taste just right.
If you think you need to hail from a Southern state to master the art of biscuit making, think again. Our recipes are absolutely
scrumptious and easy too.
We're starting with a classic, Flaky Buttermilk Biscuits.
The less you knead the dough, the lighter and more tender your biscuits will be. Fat-free buttermilk adds a lovely tang and encourages a moist texture. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps left after cutting, and gently pat or reroll them to a ¾-inch thickness.
View Recipe: Flaky Buttermilk Biscuits
Parmigiano-Reggiano cheese and purple basil provide a fresh twist on buttery biscuits. Tender-biscuit tip: Make sure to use
chilled butter, and stop cutting the butter into the dough when the mixture has pea-size nuggets.
View Recipe: Purple Basil Parmesan Biscuits
Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. We achieved
the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.
View Recipe: Seeded Cornmeal Biscuits
Mashed potatoes give these unique biscuits density and body, but they're still crisp and buttery.
View Recipe: Potato–Sour Cream Biscuits
Our classic biscuit recipe is revved up with the addition of Parmesan cheese and pepper. You'll love the slight bite that
these ingredients bring to the table.
View Recipe: Parmesan-Pepper Biscuits
Add a savory note to biscuits with sharp cheddar cheese and applewood-smoked bacon.
View Recipe: Cheddar-Bacon Drop Biscuits
These angel biscuits are light, fluffy, and oh-so-delicious. Serve with bacon, scrambled eggs, and cheese for a homemade breakfast
sandwich, or with supper for a tasty side.
View Recipe: Angel Biscuits
These bite-sized biscuits are perfectly sweet. They are delicious when served with a comforting fall dinner, but we love them
View Recipe: Sweet Potato Biscuits
Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're
baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and
place in a 300° oven for five to 10 minutes.
View Recipe: Sour Cream, Cheddar, and Green Onion Drop Biscuits
The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week
ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.
View Recipe: Herb and Onion Wheat Biscuits
For a rustic presentation, bake and serve these delicious biscuits in a cast-iron skillet.
View Recipe: Potato-and-Cheese Biscuits
These biscuits recieved rave reviews from readers. EllenDeller writes, "Wow! Are these good! I made exactly half the recipe, and I'm afraid to say that my husband and I ate them all. Crisp
on the outside, fluffy on the inside, great savory, buttery flavor. Mixed in food processor and used cornmeal instead of semolina
View Recipe: Sun-Dried Tomato Semolina Biscuits