The best biscuits are light, fluffy and flaky, and these definitely fit the bill. They're also quick to make and great for soaking up gravy and serving with fried chicken. Technique tip: Cutting ...

This recipe calls for all-purpose flour, baking powder, salt, shortening, and milk. The dough is kneaded five to seven times, ...

Fluffy on the inside, golden on the outside is exactly how we like this Southern breakfast staple. Plus, it only requires 2 ...

Here is a recipe I wanted to share from one of my mother’s (the original Heloise) columns from the early 1960s, that has not been reprinted! It’s Heloise’s rum biscuits, which are made from canned ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Martha Stewart just made our breakfast meals even more easy ...

This recipe is the product of years spent in pursuit of the perfect biscuit, a goal I chased through conversations and cooking with various biscuit pros throughout the South. Everyone has their own ...

The smell of collard greens simmering low and slow, a cast iron skillet of cornbread crackling in the oven, and biscuits ...

There’s a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to ...