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magazine fasteasyfresh buttermilk biscuits with green onions black pepper and sea salt
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Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.
5.0
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Easy
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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.”
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Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.
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Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.
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Three ingredients but infinite possibilities.
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Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
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To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.
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If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
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Easy
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Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”
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Easy
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If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.
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For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.
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As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.
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Easy
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Serve this blue cheese dip recipe with whatever vegetables look best at the market—we love radishes, snap peas, and real baby carrots.
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Easy
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A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.
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