Biscuit

Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.

Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter. 

Sour cream takes the place of buttermilk in these easy flaky biscuits with sausage gravy.

A savory and spiced twist on the classic breakfast duo, featuring Cajun spice blend and sour cream biscuits that come together in a flash.

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.

Biscuits and gravy, reimagined by L.A.’s Yangban Society to feature lofty buttermilk biscuits with rich curry gravy made with curry roux blocks (kare).

We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.

Chewy, flaky sesame halva takes these sensational strawberry shortcakes out of the stratosphere.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

Haven't you heard that it's hip to be square? 

They've got more layers than that poem you had to analyze in high school. 

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. 

The recipe so simple, even notorious non-bakers will have wild success. (Promise!)

Chocolate on chocolate on chocolate.

How senior food editor Claire Saffitz helped me conquer my dough-kneading fears for the flakiest biscuits ever.

"A gas station biscuit belongs to the between places: the long drives down country roads, local radio and cheap coffee keeping you company."

These biscuits are more sturdy than flaky, which means they won’t crumble on the way to your mouth.

There's nothing better than a killer biscuit. We think our version holds its own against the best out there.

These quick and easy recipes are guaranteed to keep you warm this winter.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

These are the quick breads you should master.

Biscuits and gravy meet loaded nachos.

Sure, they're made up of almost the same stuff, but a scone is not a biscuit.

Say hello to our favorite 16 recipes for fluffy, flaky, and buttery biscuits, scones, and shortbreads.