'biscuits' on Serious Eats

Wake and Bake: Sweet Potato Biscuits With Jalapeño Butter

I think I was a bird in my past life. Evidence: I hover around people eating nuts/seeds/pretzels and hope they drop some for my benefit. My bony toes have scratched people who get too close. And every winter, I get the urge to go south. Whether or not you too are day-dreaming about warmer climes, nothing beats a basket of fresh-from-the-oven biscuits. Especially when they're made extra special with the addition of sweet potato and a pat of spicy jalapeño butter. More

Supermarket Sweets: Have You Tried Newtons Fruit Thins?

I've never been a huge fan of Fig Newtons, now somewhat hilariously re-branded as just "Newtons"—what's wrong with figs, guys?—but I'm pretty content with the Cranberry Citrus Oat "Newtons Fruit Thins" hanging out on my desk right now. They're not quite cookies or crackers, but fit comfortably into the in-between "biscuit" genre; at least, that's what they'd be called in Britain. (It's a pretty useful term. I'd like to see more biscuits here.) More

Cookie Monster: Madeira Biscuits

Madeira biscuits are incredibly simple. They're essentially a flat butter cookie sprinkled with raisins, though I like to make mine with a combination of raisins and Zante currants. This is an aesthetic choice as well as a culinary one: I think the currants make the cookies resemble spotted dick, another very British dessert, and they add a tang that cuts across the richness of the butter. More

Mixed Review: Williams-Sonoma Sweet Potato Biscuit Mix

The best Thanksgiving bread baskets are a mélange of flavors and textures: tender Parker House rolls, crumbly cornbread, cakey pumpkin bread, and flaky biscuits. But who has time to bake all that in addition to making the turkey, sides, and pies? Fortunately, there are a number of top-notch baking mixes out there that would be a welcome addition to any holiday feast. More

Sweet Technique: Cream Biscuits

Cobbler is the perfect summer alternative to pie. The dough, unlike pie crust, requires no cut butter, no chilling, no chanting incantations at the door of the oven. It takes just minutes to put together, the dough can made and chilled in advance, and it's ready to eat right out of the oven. In fact, that's the best way to eat it. They're amazing atop a juicy cobbler, or hot out of the oven with a schmeer of salted butter and preserves. Once you're familiar with the technique, check out my grandmother's (Maine approved) blueberry cobbler recipe. More

More Posts