Homemade Biscuits Recipe | Serious Eats
No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well. They're primarily leavened with baking powder, with just enough baking soda to add a little omph to their browning and rise. This ensures the yogurt's tangy flavor shines through, a perfect counterpoint to the biscuits' buttery ...
Black Sesame Buttermilk Biscuits Recipe | Serious Eats
Low-protein flours keep biscuits fluffy and light, never tough. Using a Japanese or Korean brand of black sesame seeds ensures the best flavor. Buttermilk provides both hydration and structure, for biscuits that bake up straight and tall but moist. Baking soda neutralizes some of the buttermilk's acidity, helping the biscuits to brown.
How to Make Light and Fluffy Biscuits Without Buttermilk ...
The biscuit mix itself is a simple combination of all-purpose flour, sugar, salt, baking powder, and baking soda. For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough.
Yeast-Raised Angel Biscuits Recipe | Serious Eats
After proofing overnight in the fridge, these yeast-raised biscuits are ready to bake first thing in the morning, so they're an easy make-ahead option for breakfast and brunch. Like traditional biscuits, angel biscuits are buttery and tender, but with a flavor and texture closer to a Parker House roll—yeasty and light. Whether stuffed with slices of country ham or a spoonful of jelly, these ...
The Best Chicken Pot Pie, With Biscuits or Pastry ...
Let us cast aside the false dichotomies that divide us! In the realm of secret pastry, we're all on the same team. Besides, the true definition of pot pie (or, as Merriam-Webster would have it, "potpie") says only that it must be covered with pastry, a requirement easily satisfied by any dough.The choice between a pie dough and a biscuit dough is simply a matter of personal preference and ...
How to Make Light and Tender Cream Biscuits | Serious Eats
Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. You just whisk together flour, baking powder, salt, and sugar and then gently stir in some heavy cream. That's it. In fact, the biscuit dough will probably be done before your oven has fully preheated. How could something so basic and easy be so tasty? The answer is hidden in the cream.
Super-Flaky Buttermilk Biscuits | The Food Lab | Serious Eats
So it is with pancakes and biscuits. Take a look at the ingredients lists, and they're nearly identical: flour, butter, baking powder, baking soda, and liquid dairy. But one ends up fluffy, tender, and relatively flat, and the other ends up tall, flaky, and crisp. The difference is all in the details.
Cook's Illustrated's Best Drop Biscuits Recipe | Serious Eats
Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
The Food Lab's Buttermilk Biscuits Recipe | Serious Eats
In the bowl of a food processor, combine the flour, baking powder, baking soda, and salt and process until blended, about 2 seconds. Scatter the cold butter evenly over the flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4 inch at their widest. Transfer to a large bowl.
Honey Biscuits Recipe | Serious Eats
Place the biscuits on the prepared baking sheet, If you like soft sides, place the biscuits so they touch. If you want the sides more crisp, keep them separated. If you like, brush the top of the biscuits with milk, butter, or cream. Bake at 400 degrees until the tops are nicely browned, 12-14 minutes.
How to Make Quick and Easy Drop Biscuits | Serious Eats
In a large bowl, whisk together the flour, baking powder, and salt. If you want to flavor your biscuits with herbs, or use them for a sweet application, this is the time to add things like rosemary, chili flakes, a tablespoon of sugar, cheese, or whatever else you desire. Step 3: Incorporate the Butter
Flaky Herb Biscuits Recipe | Serious Eats
These fluffy, flaky biscuits are scented with rosemary and thyme. Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas. 4. Add milk to bowl and stir just until a dough forms. 5. Transfer dough to a lightly floured surface. Roll ...
Cheddar and Scallion Biscuits Recipe | Bread Baking ...
Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup. In a medium bowl. combine the flour, baking powder, and salt, Whisk to combine. Cut the butter into several pieces and add it to the flour, With your fingertips, rub the butter into the flour until you have very small pieces throughout.
Sweet Suet Biscuits Recipe | Serious Eats
Adjust oven rack to center position and preheat oven to 375°F. Mix together both flours, sugar, baking powder, baking soda, and salt in a medium sized mixing bowl using fork. Using fork and fingers, rub suet into dry ingredients until a coarse cornmeal-like consistency is achieved (there should still be chunks of visible suet).
What's the Difference Between Baking Powder and Baking ...
For every teaspoon of baking powder, use 1/4 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, and 1/4 teaspoon of cornstarch. But do bear in mind that your homemade mixture will not be double-acting, requiring you to be extra hasty to get your pancakes on the griddle or your zucchini bread in the pan immediately after mixing the batter.
Homemade Cheddar Biscuits for Unlimited Biscuit Baskets ...
With baking soda, buttermilk biscuits take on a deeply savory, almost pretzel-like note and dark color similar to Irish soda bread. Plenty of classic buttermilk biscuits call for soda, and there's nothing wrong with that, but by switching to baking powder the overall flavor of the biscuits remains bright and tangy, which serves as a better ...
Biscuit Basics Recipe | Serious Eats
Bake for 12 to 15 minutes, until biscuits are well-risen, pale golden on top and a deeper brown on their bottoms. Biscuits are best served within about 6 hours of baking, though a few minutes in the oven or a few seconds in the microwave will revive slightly older biscuits if eaten shortly thereafter.
Chipotle Cheddar Biscuits Recipe | Cook the Book | Serious ...
In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt. 3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough.
Essential Baking Ingredients for Cake, Cookies, Breads ...
Baking Powder. Like baking soda, the science of baking powder is a subject I’ve covered extensively in the past. In short, double-acting baking powder works in two ways: with a moisture-activated acid that releases carbon dioxide to seed a room-temperature batter or dough with tiny bubbles of gas, and with a heat-activated acid that releases a second wave of CO2 to expand those air cells ...
Memaw's Buttermilk Biscuits Recipe | Serious Eats
In a bowl, whisk together the flour, baking powder, baking soda, and salt till combined. Cut the butter into 1/2 inch cubes and drop into the flour mixture. Take the butter pieces between your fingers and press them until they are as thin as a nickel.
Biscuits spreading too much | Serious Eats Talk
The past two times that I've made the biscuits they have started spreading out while baking. I've placed them 1" apart, used frozen butter and worked rapidly so that the baking powder and baking soda wouldn't loose their "gas". This has just started happening the last two times I've made the biscuits. Any suggestions.
The Serious Eats Guide to Biscuits | Serious Eats
[Photograph: Marissa Sertich] I like to call these biscuits angels' buns.Part biscuit, part roll, angel biscuits (also known as "combination biscuits") use both baking powder and yeast to create fluffy, buttery buns. The texture is tender like a biscuit, but also has a springy, bread-like bite.
Do Buttermilk Substitutes Work In Baking? | Serious Eats
If you're making my Irish soda bread, drop biscuits, scones, or muffins, having a thick batter or dough is crucial to a good rise and nailing the pH that's vital to browning. So, unless you're facing some dire baking emergency that somehow precludes a change of plans, don't bother with milk and lemon juice. Grade: F-. Buttermilk Powder
Gluten-Free Tuesday: Buttermilk Biscuits | Serious Eats
Reducing the baking powder to two teaspoons resolved the aftertaste problem but the biscuits were still denser than I liked. Since gluten-free flours seem to go from dry to over hydrated with just a few splashes of liquid, I wondered if I was adding too much buttermilk to the dough.
Buttermilk Drop Biscuits With Garlic and Cheddar Recipe ...
Finely grated cheddar keeps these biscuits light, and boosts the recipe's yield. Baking powder won't neutralize the buttermilk's acidity, leaving its tangy flavor intact. Buttermilk makes a thicker dough than milk, so you can use more, keeping the biscuits fluffy and moist.
Dried Blueberry Biscuits Recipe | Serious Eats
Brush the tops of the biscuits with a little bit of milk and sprinkle with sugar. Bake at 425°F in the center of the oven until the biscuits are light golden brown, about 15 minutes. Remove the biscuits from the oven and place on a rack to cook just for a moment before serving.
Biscuit Recipes | Serious Eats
Biscuit Recipes. Flaky, crumbly, buttery biscuits to accompany fried chicken, transform into shortcake, or make the perfect breakfast sandwich. ... Bread Baking: Cheddar and Scallion Biscuits Donna Currie. Baking The Best Sweet Potato Biscuits. Vibrantly colorful biscuits that are tender, moist, and light. Stella Parks.
How to Make Angel Biscuits | Serious Eats
The flour is combined with plain instant yeast (not rapid rise), salt, and a bit of baking soda to help the dough brown. Like other biscuits, cubes of cold, unsalted butter are roughly incorporated into the dry mix; I like doing this by hand, but a few pulses on a food processor should do the trick.
Classic Biscuit-Topped Peach Cobbler Recipe | Serious Eats
Meanwhile, for the Biscuit Topping: In a large bowl, stir together flour, 1/4 cup sugar, baking powder, and salt. Add butter and quickly toss to coat with flour. Using a pastry blender, cut butter into dry ingredients until it resembles coarse meal.
Bird-Head Buttermilk Biscuits Recipe | Cook the Book ...
In a medium bowl, mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs with a few pea-sized pieces, about 5 pulses.
Gluten-Free Tuesday: Cheddar Biscuits Recipe | Serious Eats
Unlike the biscuits that inspired them, this recipe makes drop biscuits. I found the gluten-free biscuits' texture lighter when dropped by spoon than they were when rolled and cut. Like most biscuit recipes, these taste best served the day you bake them; however, thanks to all the shortening, butter, and cheese, you can serve them the next day.
Cookie Science: Why Cream Butter and Sugar? | Serious Eats
Those dense lumps behave very differently on a hot baking sheet in the oven. For starters, they conduct heat better, which means that the butter and sugar melt faster, spreading the cookies flatter and thinner. On top of that, the tightly packed dough traps the carbon dioxide produced by leavenings like baking soda and baking powder.
Baking Recipes | Serious Eats
Baking Recipes. Nothing's cozier than a kitchen filled with baking smells—and no baking recipes are more delicious than ours. This is where you'll find our homemade pies and cakes, creamy gratins and casseroles, baked mac and cheese, and all the other comfort foods, sweet or savory, that you could ask for.
Chocolate-Covered Digestive Biscuits (McVities) Recipe ...
Combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cubed butter in the bowl of a food processor. Process until butter virtually disappears into a fine, floury meal. Add buttermilk and pulse to form a damp and crumbly dough. Turn onto an unfloured surface and knead into a ball.
Gluten and Sugar-Free Sweet Potato, Pecan and Ginger Biscuits
Lightly mist a baking pan with spray oil or line it with parchment paper or a silicone mat and then mist the surface. 2. In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, xanthan gum, salt, and ginger and whisk until well mixed.
Black Olive Biscotti Recipe | Serious Eats
Lay slices out on parchment or silicone-lined baking sheet and bake for 7 minutes. Touch tops of slices; if they're still soft on the surface, bake another 2-4 minutes. Once the tops are crisp, remove baking sheet from oven, flip slices and bake until biscotti is crisp throughout, another 3 to 5 minutes.
Cookie Science: The Real Differences Between Brown and ...
White sugar, conversely, would fail to react with the baking soda, but after being properly creamed, it'd still aerate the dough well enough to provide some lift. The cookies made with 100% brown sugar would be weirdly porous and take a while to crisp, but they'd be extra malty and delicious.
How to Bring Carr's Whole Wheat Crackers Home | Serious Eats
As you might expect, the recipe starts with whole wheat flour, along with a generous helping of toasted wheat germ for a more satisfying crunch. The dough is seasoned with a pinch of salt, and leavened in part with cream of tartar and baking soda, plus baking powder for a little extra oomph.
This Is the World's Easiest Biscuit Recipe | Serious Eats
Traditional biscuits are made by combining a soft flour—one that is finely milled and relatively low in protein content—with salt and baking powder, then cutting in solid butter or shortening. As you work the fat into the flour, some of the flour gets coated in fat, while other bits end up forming a fat/flour paste.
What Do You Put on Your Biscuit? | Serious Eats Talk
So, I was wondering what you put on your biscuits? Does it depend upon the type (i.e. baking powder v. Pillsbury, et cetera), or is it a regional thing? Have you ever seen any put anything on them that just seemed to not make sense (for me that would have to be gravy - where did that come from, anyway?)?
Skillet Biscuits With Lamb Fat Recipe | Serious Eats
Sift the flour, baking powder, and salt into a large mixing bowl. Using a fork or your fingers, cut in the fat and the cream cheese until you see pea-sized chunks of fat. Make a well in the center of the mixture and add the buttermilk, stirring with a wooden spoon or spatula until just incorporated.
Gluten-Free Buttermilk Biscuits Recipe | Serious Eats
Adjust oven rack to middle position. Preheat oven to 425 °F. In large bowl, whisk together white rice flour, sweet rice flour, potato starch, baking powder, sugar, salt, and baking soda. Cut butter (or shortening) into flour mixture with your fingertips or a pastry cutter until no large pieces of butter remain. Mixture should resemble a coarse ...
Crunchy Almond Butter Oatmeal Cookies Recipe | Serious Eats
In a small bowl, whisk together oats, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream together almond butter, brown sugar, and sugar until well mixed, about 2 minutes. Add add egg and vanilla and beat to combine. Beat in oat mixture. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.