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Entries tagged with 'Biscuits'

Breakfast Strawberry Shortcakes

Serious Eats Carrie Vasios Mullins 1 comment

These open face strawberry shortcakes are made from buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in my book. More

Ramp Drop Biscuits

Serious Eats Anna Markow 1 comment

Fluffy drop biscuits are a great way to use ramps, one of spring's most anticipated crops. They're amazing sliced in half crosswise and stuffed with chicken and gravy. More

Gluten-Free Buttermilk Biscuits

Serious Eats Elizabeth Barbone Post a comment

Light and tender buttery gluten-free biscuits. More

Buttery Rowies

Serious Eats Sydney Oland 4 comments

Buttery rowies are native to Aberdeen, and are typically made with lard and served with butter and jam. This is a version of the crisp, layered rolls that uses salted butter to achieve the fatty layers and adds a tablespoon of brown sugar to the last layer of butter. Adding a thin layer of brown sugar gives the rolls a bit of sweetness that complements the salty butter perfectly. More

Sweet Potato Biscuits With Jalapeño Butter

Serious Eats Carrie Vasios Mullins 1 comment

Sweet potatoes lend these biscuits a subtle sweetness that is contrasted by the heat in the jalapeño butter. More

Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits

Serious Eats Emma Kobolakis 1 comment

Feel that nip in the air? Perhaps not, but that doesn't mean you can't follow the lead of The Joy of Gluten-Free, Sugar-Free Baking and whip up some sweet-potato biscuits. More

Dried Blueberry Biscuits

Serious Eats dbcurrie Post a comment

Giving these milk biscuits a few folds before cutting them makes for extra flaky, tender layers. I like to use dried blueberries, but any dried berry will do. More

White Lily Sweet Cake Biscuits

Serious Eats dbcurrie Post a comment

Most biscuits are meant to be savory, or at the least, neutral. These biscuits are sweet and they're meant for dessert. If the only strawberry shortcake you've eaten was made with sponge cake, you should try it with biscuits. More

Blue Cornmeal Biscuits

Serious Eats Donna Currie Post a comment

These biscuits are a cross between biscuits and cornbread, and it's a good combination. More

Angel Biscuits

Serious Eats dbcurrie 1 comment

Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise. More

Gullah Biscuits

Serious Eats dbcurrie 4 comments

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not... More

Busty Yogurt Biscuits

Serious Eats dbcurrie 5 comments

[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,... More

Fried Chicken, Honey Butter, and Biscuit Sandwiches

Serious Eats María del Mar Sacasa 6 comments

Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich. More

Sweet Potato Biscuits

Serious Eats Sydney Oland 7 comments

If you've got leftover sweet potatoes, these quick biscuits come together in a flash. No awkward cutting of the butter or difficult pressing and folding, they sweet potato flavor without the hard work. More

Chive Biscuit Sandwich with Cheddar Spread, Canadian Bacon, and a Fried Egg

Serious Eats María del Mar Sacasa Post a comment

Notes: I usually make 12 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints.... More

Honey Biscuits

Serious Eats dbcurrie 4 comments

[Photograph: Donna Currie] About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in... More

Skillet Biscuits with Lamb Fat

Serious Eats Chichi Wang Post a comment

if you do find yourself with a pool of rendered lamb fat in your roasting pan, consider collecting it to use in these biscuits. More

Andrew Carmellini's World's Best Biscuits. End of Story.

Serious Eats Caroline Russock 37 comments

I've never been able to make a successful batch of biscuits. My botched attempts have reached the double digits. I finally just assumed me and biscuits weren't meant to be. But I reconsidered this notion after coming across a recipe in Andrew Carmellini's American Flavor entitled The World's Best Biscuits—End of Story. Any biscuits with a name like that were certainly worth their weight in flour, buttermilk, and shortening. More

Flaky Herb Biscuits

Serious Eats Carrie Vasios Mullins Post a comment

Fluffy, flaky biscuits scented with rosemary and thyme. More

Bacon Cheddar Biscuits

Serious Eats Nancy Olson 3 comments

Serve these hot from the oven for breakfast or for a little snack before dinner. More

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