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
[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
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
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
Fluffy, flaky biscuits scented with rosemary and thyme. More
Serve these hot from the oven for breakfast or for a little snack before dinner. More
By combining these two twin titans of carbohydrate awesomeness, you've got a decadently delicious and addictive tour de force that just might change the way you look at morning sweets forever. More
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Memorial Day »... More
While these rolls are closer to a biscuit, they come together quickly with very few ingredients—and in the spirit of a speedy brunch with what's on hand I thought they would be perfect paired with a few colorful compound butters. Compound butters are delicious spread on some bread, but can be used in any place where butter is called for, and are especially good in the summer during fresh corn season. More
