Biscuit
Fluffy Cathead Biscuits With Honey Butter
This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.
3-Ingredient Buttermilk Biscuits
Here, we make flaky biscuits with just 3 ingredients.
The Easy Way to Make Biscuits Even Better
The ultimate biscuits are lighter than air and melt-in-your-mouth rich. These biscuits? They're even better, thanks to a little crumble topping.
Epi Readers Love These 10 Biscuit Recipes
There are over 300 biscuit recipes on our site. These are the ones our readers turn to most.
Sour Cream and Scallion Drop Biscuits
All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Buttermilk Biscuits With Honey Butter
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Individual Orange Cranberry Biscuits
Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.
Cracked Black Pepper Pull-Apart Biscuits
Light and fluffy, these peppery biscuits are as good alongside a hearty dinner as they are with jam for breakfast.
Sour Cream Biscuits With Sausage Gravy
Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.
The Mysteries of Aluminum-Free Baking Powder
Our writer had a sense that aluminum-free baking powder was better. But nobody was talking.
8 Tips for Mastering Buttermilk Biscuits
Buttermilk biscuits used to elude—haunt, even—our writer. But the perfect recipe brought her to biscuit heaven.
Sometimes You Just Need a Biscuit
Warm, flaky biscuits: What problem can't they solve?
The Best Breads You'll See this Spring
Nobody should put bread in the corner. These buttery biscuits, feathery rolls, and sweet scones deserve to be at the center of your spring celebrations.
Buckwheat Shortcakes with Earl-Grey Apricot Compote and Whipped Cream
Here at Epicurious, we're big fans of the nutty, fruity buckwheat-biscuit shortcakes in Alice Medrich's cookbook, Pure Desserts. So we created a version we can enjoy all year long. Cooking dried apricots in Earl Grey tea with a vanilla bean infuses them with sweet spices that pair nicely with the earthy bitterness of buckwheat flour. Don't forget to freeze the butter for 1 hour before grating.
Oat Shortcakes with Sautéed Apples, Cinnamon, and Whipped Cream
Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.
Corn Flour Shortcakes with Blackberries and Whipped Cream
Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.
Rosa's Biscuits
Says Headley of these crisp, buttery-sweet biscuits, "Serving them hot is all that matters."
Peach-Tarragon Shortcake
How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.
Strawberry-Basil Shortcakes
We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.
Pies-N-Thighs Biscuits
To make ahead, freeze the cutout biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes.