To create biscuits with incredibly-distinctive flaky layers, chef Michael Reed adds very cold, thinly-sliced butter to the dry ingredients and folds the dough over several times. The accompanying ...

1. Line a plate with paper towels. In a large saucepan, combine the unpeeled russets, water to cover by 2 inches, and a generous pinch of salt. Bring to a boil over high heat. Turn the heat to medium ...

Jazz up your next batch of biscuits with Martha Stewart's selection of delicious fresh herbs that will add a new level of ...

For Joseph Calvo and many southerners, biscuits are just the dish these difficult times demand. “It’s hard not being able to travel and be with family for Thanksgiving. Cooking foods that hold ...

Baking expert and video star Erin Jeanne McDowell is known for her dessert and pie cookbooks. Now she's written "Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between." It's filled ...

We may receive a commission on purchases made from links. Biscuits are delightful little pastries, often with savory-forward flavor profiles, plenty of buttery tenderness, and flakiness that no other ...

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The baker and author of the new Justice of the Pies cookbook uses cream cheese to make her "melt-on-your-tongue" biscuits Baker Maya-Camille Broussard includes a surprising ingredient in her ...

With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So ...