Nail your biscuit basics and make towering breakfast sandwiches
Comforting, warm, and oh-so buttery, homemade biscuits are hard not to love. And while we'll gladly eat any biscuit that crosses our path, these are the biscuits we dream of most.
When making these buttery little biscuits, opt for a true American cheese—fourth-generation Wisconsin cheese maker Sid Cook, of Carr Valley Cheese, advised us to use a 3-year-old extra-sharp cheddar. Get the recipe for Cheddar Cheese Biscuits »
This biscuit recipe from writer Liz Smith was one of the late Nora Ephron's favorites; it was included in Ephron's memorial service program. It first appeared in the tablet edition of our Jan/Feb 2014 SAVEUR 100 with the article Remembering Nora Ephron. Get the recipe for Liz Smith's Biscuits »
Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough. This recipe first appeared in our Jan/Feb 2013 issue along with our article Island Creek Oyster Bar Biscuits. Get the recipe for Honey Buttermilk Biscuits »
These rosemary and thyme biscuits go great with braised meats.
The breakfast of champions.
And possibly the best breakfast on Earth.
Trade out jam for a base of cooked fruit topped with rounds of biscuit dough.