This recipe calls for all-purpose flour, baking powder, salt, shortening, and milk. The dough is kneaded five to seven times, ...

Cut out biscuits with a floured 2-inch round cutter and place in the prepared pan. Gather up any unused dough, press together, and repeat the cutting process. Bake biscuits in the preheated oven until ...

This holiday-perfect biscuit recipe hails from Maya-Camille Broussard’s new “Justice of the Pies” cookbook ( Clarkson Potter, $30) and comes with a charming story. Broussard, whose book weaves stories ...

For as long as I can remember, I have been trying to make the perfect biscuit. I guess you could call it a hobby. I keep a hardcover notebook in the kitchen drawer where I write down my favorite ...

This recipe is the product of years spent in pursuit of the perfect biscuit, a goal I chased through conversations and cooking with various biscuit pros throughout the South. Everyone has their own ...

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It's always a good time for frittatas – especially on Sunday mornings. Fresh vegetables –kale, peppers, herbs– combine with ...

The Southern biscuit is one of the hardest baked goods to master; they invariably come in one of two versions: perfect or just plain wrong. Working with butter and flour takes years of experience; a ...

Last night with some friends we were at a restaurant, sitting at the bar waiting for a table and someone mentioned adding bacon to something to improve it and I offhandedly said, hey, adding bacon to ...