Cut away from the edge. As you’re cutting out your biscuits, make sure the biscuit cutter doesn't overlap with an edge of the ...

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

There’s nothing quite like a warm, buttery biscuit fresh from the oven — except when you add a little Southern flair with cornmeal and buttermilk and top it with sweet, citrusy orange butter. These ...

ROXBOROUGH (WPVI) -- On today's edition of "The Dish," we're making something warm, fluffy and flaky, that feels like a hug when you're eating it. And you know it's good when the woman behind it is ...

They taste 'heavenly': One reader said her granddaughter calls these biscuits "heavenly" because they are just so good.

The Southern biscuit has a story as layered as its flaky folds. Born from European roots and once a hard, travel-ready ration for soldiers, it has evolved into the tender, signature buttermilk-laced ...

In the world of fast food and quick breakfasts, it’s easy to assume that most restaurant biscuits come from a freezer bag. But not all chains take the easy way out. A few national brands still pride ...