Biscuit

Say hello to our favorite 16 recipes for fluffy, flaky, and buttery biscuits, scones, and shortbreads.

New York’s Del Posto might have four stars and all that, but according to pastry chef Brooks Headley, the best food there never leaves the basement

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!

Fried chicken on a hot buttered biscuit—what’s not to like?

Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.

A basic blueberry cobbler recipe that's begging to be topped with some vanilla ice cream (or crème fraîche, if you're feeling fancy).

There are a couple of things I wish I never discovered that I enjoyed. They include: sour cream, cigarettes, and breakfast sandwiches.

The taste was a marvel. The ham and cheese pack a savory punch; the fig jam (you should use a lot of it) underscores and offsets their saltiness, and the tender, rich biscuit enfolds them all.