Biscuit

"Benne" is the Carolina Low Country word for sesame seeds, which came to the United States from Africa. This biscuit dough is made a day or so ahead, then formed right before baking. Angel biscuits, so called because of their tender, light texture, will not keep well at room temperature once baked

Wisconsin cheddar stars in these flavorful and easy-to-make biscuits.

We like to think of these as an American version of gougères.

Can be prepared in 45 minutes or less.

A delectable new take on the old-fashioned summer shortcake.

These layered biscuits require a little more effort than the conventional kind, but they're worth it. The recipe calls for White Lily all-purpose flour, which is made from an extra finely ground softer wheat than regular all-purpose flour and results in a lovely, tender texture. Active time: 40 minutes Start to finish: 1 1/4 hours

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

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

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

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.

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).