To celebrate the Fourth, these star-shaped biscuits are topped with a strawberry-blueberry sauce and a dollop of whipped cream.
'biscuits' on Serious Eats
In this breakfast spin on strawberry shortcakes, easy buttermilk biscuits are served open face with freshly sliced strawberries and a cloud of milky whipped cream.
This week we went bonkers for biscuits because, let's be honest, they're great plain, buttered, jammed, or dunked in some gravy.
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.
With the comforting flavors of pecans and sweet potatoes, these sugar and gluten-free biscuits are the perfect breakfast bite for fall.
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.)
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.
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.
These biscuits easily pull apart into tender, flaky layers. The rosemary and the thyme perfume every bite. There is just a tiny salt kick and when a pat of butter melts over the warm biscuit, it's like a little bit of heaven. There won't be any leftovers of these, I can promise you that.
While we've been talking sweets all week, I couldn't resist throwing in one baking recipe that's just a little more savory. Serve these hot from the oven for breakfast, with a bit of melted butter brushed on top.
By combining these two twin titans of carbohydrate awesomeness, you've got a decadently delicious and addictive tour de force that just might change the way you look at morning sweets forever.
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.
All you need to start these doughnuts is a roll of biscuit dough, which means no waiting for yeasted dough to rise and not much to clean up. Punch out the doughnut holes, heat up some oil, and within minutes you'll have warm, crisp, homemade (no one will know, unless the pop! of the biscuit tin sells you out) doughnuts.
When I first heard about the maple bacon biscuit ($3.75) at Huckleberry, the Santa Monica bakery and cafe, I figured, it's just the token bacon thing for all the bacon heads. There are plenty of other scrumptious-looking baked goods sitting there behind the glass counter. But I was a sucker, and ordered the darn biscuit—and it was amazing.
Shelagh Mullen is a career woman with a passion for the culinary arts. In addition to running a successful graphic design business, she teaches cooking classes, caters dinner parties, and has a line of whole grain mixes—oh, and did I...