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magazine biscuits with ramps and cracked coriander
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Recipes
Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.
5.0
(4.76)
Recipes
Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.
5.0
(4.85)
Quick
Recipes
Be prepared to watch these fly off the plate. There’s a reason they’re a cocktail party staple.
3.0
(3.16)
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We’ve rounded up our favorite ways to use up a sleeve of everyone’s favorite pantry staple—presented by Ritz.
Easy
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"I'm on a mission to get people over their biscuit anxiety," says Chef Peacock. His advice? Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.
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(4)
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Enjoy the best of both worlds with this savory mash-up that plays well as a side on the holiday table—or as the star that it is.
4.7
(4.65)
2.6
(2.6)
Easy
Easy
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Biscuits and gravy meet loaded nachos.
4.0
(4.17)
Recipes
Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
4.3
(4.25)
Easy
Recipes
The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimento.
4.0
(3.75)
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Culture
And more news, recipes, and food feuds from the week.
Alex Beggs
Cooking
Jalapeño wontons, chocolate chip croissants, an insulated bag, and more.
Alex Beggs
Cooking
The low-effort route to golden outsides and buttery, molten centers.
Ella Quittner
Cooking
They've got more layers than that poem you had to analyze in high school.
Molly Baz
Cooking
Haven't you heard that it's hip to be square?
Sarah Jampel
Cooking
IT'S RAMP SEASON
Danielle Walsh
Videos
(289)
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate chef Bobby Flay's cheddar black pepper waffles with sausage in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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We challenged resident Bon Appétit super taster Chris Morocco to recreate Edna Lewis's hot, crusty buttermilk biscuits and tomato gravy using every sense he has other than sight. Was he up to the challenge?
Get our recipe for classic Biscuits With Sausage Gravy
Get our recipe for classic Biscuits With Sausage Gravy
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Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. 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. And the sour cream isn’t just a gimmick.
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Step up your appetizers game with these cheesy, pepper-infused savory palmiers.
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Welcome back to It's Alive with Brad Leone for episode 87 and the final installment of Brad’s special backyard grilling series. This week our guy is joined by friend and colleague Chrissy Tracey for a forest excursion focused on finding ramps - edible wild leeks that grow in shaded, woody areas.
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
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Cheez-Its are that snack that your parents let you eat as a kid because they're not chips and therefore must be healthy, right? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite quadrilateral, cheesy crackers: Cheez-Its.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/