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Biscuits and gravy, but make it spring.
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Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.
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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.
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Starting with Bake Club’s Cheddar Biscuits With Old Bay.
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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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Fried chicken on a hot buttered biscuit—what’s not to like?
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We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.
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You were really into brown butter chocolate chip cookies and easy chicken dishes.
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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From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.
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Make the first warm days of the year feel effortlessly delicious with a spring vegetable galette, an herby green frittata, and more.
Editors of Bon Appétit
Here are the tips you need to bake perfectly fluffy, tender biscuits.
Belle Cushing
Culture
The Bon Appétit Test Kitchen
Cooking
She might be cool and all, but really it's for her breaded chicken dinner
Julia Bainbridge
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.
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Like cottage cheese fritters and chocolate chip cookie bars.
Bon Appétit Staff & Contributors
Videos
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weightloss-tricks.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weightloss-tricks.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weightloss-tricks.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken (murgh makhani) from scratch. Chintan shares restaurant-style techniques, such as double marination, grilling for smoky flavor, and building a rich tomato-butter sauce to create this classic Indian comfort food.
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Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in special Pecking House chili oil, this sandwich delivers maximum crunch and juiciness.
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Try this easy, delicious chicken recipe next time you have friends over for dinner!
Get the recipe: Chicken Paprikash With Buttered Egg Noodles
Get the recipe: Chicken Paprikash With Buttered Egg Noodles
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Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
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This peppercorn chicken recipe is perfect for a quick week night dinner.