This is the standard biscuit of most regions in the country. The difference here is that Southern all-purpose flour has less gluten. If using a national brand, start with just 1 3/4 cups of flour, or ...

Working with the light, airy dough was easier. I folded it a few times and patted it into a rough square before cutting it ...

This recipe from Reese Witherspoon’s cookbook is credited to her grandma, and it has all the notes of a classic buttermilk biscuit recipe. The ingredients are simple and the process is straightforward ...

ROXBOROUGH (WPVI) -- On today's edition of "The Dish," we're making something warm, fluffy and flaky, that feels like a hug when you're eating it. And you know it's good when the woman behind it is ...

These sourdough buttermilk biscuits are quick to make and deliver the kind of flaky texture usually reserved for bakery counters. Cold grated butter, a light hand, and sourdough discard work together ...

Being a home baker is kind of like being a magician. You assemble a list of ingredients, place the resulting mixture in a hot oven, and — abracadabra! — there emerges an airy cake or a lofty loaf of ...

As he throws flour across the counter in a sudden sideways dust storm, Marcus Samuelsson talks about his new cookbook, about the Harlem restaurant it chronicles and about the wider project that they ...

A baking pan has higher sides than a cookie sheet—typically ranging from one to three inches deep. These sides help contain ...

Scroll down a few paragraphs and you will see a recipe called “Biscuits.” It calls for buttermilk, but it is not called “Buttermilk Biscuits.” That’s because to call it “Buttermilk Biscuits” would ...

These biscuits, eaten fresh out of the oven with butter and some honey or jam, are unforgettable. I’ve been making them for years, mostly because their ingredients’ list is so simple that I always ...