There’s a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to ...

Ria’s buttermilk biscuits are tall, fluffy and incredibly delicious. I have been trying to mimic that biscuit for years! I would appreciate it if you would put me out of my misery and obtain the ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW YORK (PIX11) – The buttermilk biscuit is ...

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 ...

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

Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients and freeze for at least 1 hour. Mix in the butter and freeze for another 30 minutes. In the bowl of a stand mixer fitted with a ...

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 ...

Believe it or not, Gantt’s biscuit recipe only requires three ingredients: ...

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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 ...