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magazine dipping biscuits
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Recipes
(113)
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)
Recipes
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.
5.0
(4.91)
Recipes
The biscotti of shortbread: Cooking these impossibly tender cookies twice encourages the flour and butter to take on a toasty, nutty flavor. This recipe is from Baroo, one of the Hot 10, America's Best New Restaurants 2016.
Easy
Recipes
"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.
4.0
(4)
Recipes
Recipes
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)
Easy
Recipes
We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.
4.0
(4)
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Recipes
Say hello to our favorite 16 recipes for fluffy, flaky, and buttery biscuits, scones, and shortbreads.
Quick
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A little retro, a lot of flavor, and perfect for your next party.
4.0
(4)
Recipes
These Brie bites are an entertaining power move, featuring melty Brie inside crisp puff pastry, finished with a dollop of tangy citrus-and-mustard sauce.
3.7
(3.67)
Easy
Recipes
Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”
3.5
(3.5)
Articles
(114)
Cooking
They've got more layers than that poem you had to analyze in high school.
Molly Baz
Culture
Rule one: Never call them cookies.
Lara Lee
Cooking
The low-effort route to golden outsides and buttery, molten centers.
Ella Quittner
Cooking
There are a couple of things I wish I never discovered that I enjoyed. They include: sour cream, cigarettes, and breakfast sandwiches.
Bridget Moloney
Cooking
Haven't you heard that it's hip to be square?
Sarah Jampel
best-new-restaurants
The name says it all at this Nashville morning spot where you can get (pretty much) anything you want—on a biscuit.
Videos
(261)
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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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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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs. That's right, Claire's making Girl Scout Cookies. Did you know the Girl Scouts started selling cookies back in 1917? But it wasn't until 1951 that the Thin Mint, the cookie most synonymous with the Girl Scouts, was introduced and swept the country like a tidal wave. And now here we are, in the Test Kitchen, watching Claire make them herself.
Filmed on 1/21
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Everyone loves Lucky Charms! Watch Claire's attempt to recreate your favorite childhood cereal.
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This is your lucky day. Claire, our expert baker, is about to share with you her secrets to the flakiest buttermilk biscuit. Never has a pastry had so many layers. Drizzle on some honey and you'll be in buttery biscuit heaven.
Get the recipe: BA’s Best Buttermilk Biscuits
Get the recipe: BA’s Best Buttermilk Biscuits
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!