Biscuits are meant to be served piping hot and are often served at breakfast with butter and honey or jam. They can also be served at lunch or dinner with gravy or butter.
The tender version we now know and love was perfected in the South using soft white flour and most often buttermilk.
Choose from our selection of biscuit recipes or if you have a favorite recipe you'd like to share, submit it here.
| Angel Biscuit |
| Buttermilk Biscuits |
| Breakfast Biscuit |
| Cheddar Biscuits |
| Maple Biscuits |
| Pumpkin Biscuits |
Biscuits are small baked products that originated in Britain. In Europe, the term refers to a hard baked sweet product like a small flat cake (like a cookie in North America). In the United States, the term refers to a small form of bread made with baking powder or baking soda as the leavening agent rather than yeast.
They are considered quick breads because they do not need to rise before baking. They are prepared and baked shortly before the meal is served. They can be rolled out about 1/2" to 1" thick and cut into rounds or dropped by the spoonful onto the baking sheet to form "drop biscuits".
Tip: To make the perfect biscuit, use a sharp cutter and cut with a straight up and down motion (do not twist the cutter). If you want soft sides, place them close together on a shiny baking sheet. If you prefer crisp sides, set them about 2 inches apart on the baking sheet.
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Check out The bread baking blog to learn more about the pleasures of making bread.
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