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Mildly Sweet Sweet-Potato Biscuits

Serious Eats Marissa Sertich Velie 2 comments

Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them. More

Pillowy (and Pretty) Yeasted Angel Biscuits

Serious Eats Marissa Sertich Velie Post a comment

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

Light and Tender Cream Biscuits

Serious Eats Marissa Sertich Velie 10 comments

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated. More

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

Serious Eats Daniel Gritzer Post a comment

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare. More

Quick and Easy Drop Biscuits

Serious Eats Marissa Sertich Velie 7 comments

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender. More

Super Flaky Buttermilk Biscuits

Serious Eats Marissa Sertich Velie 22 comments

The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries. More

Best Quick and Easy Strawberry Shortcakes

Serious Eats Carrie Vasios Mullins 12 comments

How do you make the world's fastest strawberry shortcakes without sacrificing flavor or quality? Super-easy cream biscuits are the key to this summer dessert that comes together in 25 minutes or less. More

Ham and Cheddar Biscuits

Serious Eats Yvonne Ruperti 11 comments

These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed. More

Cranberry Orange Biscuits

Serious Eats Carrie Vasios Mullins 4 comments

These breakfast cream biscuits are flavored with orange and dried cranberries. More

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