March 21st, 2014
10:00 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Nobody feels good about their culinary skills after baking up a batch of lumpy, leaden, lopsided biscuits. We’re here to help you put those sad, squat, doughy days behind you with our recipe for unfailingly light, fluffy, tender, flavorful and perfectly shaped biscuits. We have a few helpful hints and 12 key steps that will guarantee you success.

January 2nd, 2014
06:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

So it’s the end of 2013
Goodbye Cronut lines, goodbye Paula Deen

Now is the start of a brand new year
Time for a new pastry; time for more beer

Let’s look ahead to what this next year will mean
Like elite Jell-O shots, and star chefs who’ve gone green

Okay, enough with the tortured rhyming. More on the new beer cuisine later (just be on the lookout for more great chef and brewery partnerships, plus breweries in hotels). Here are five things we’re excited about in 2014.

Biscuit shops roll out across the country
November 22nd, 2013
10:30 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

A few months ago, several newspapers got punked by a fake news account from Arkansas that claimed a man had gone into a coma after eating 413 Cheddar Bay Biscuits at Red Lobster. (That’s nearly 62,000 calories in biscuits!)

For anyone wishing to make that faux record a reality at a place that’s not Red Lobster, there are several excellent new biscuit places opening around the country. They’re not quite as ubiquitous as cupcake emporiums...yet, but they’re still rolling out, like the 24-hour biscuit-centric spot in New York City that has to keep closing because of overwhelming demand. Also, look out for Chicago as a biscuit powerhouse.

5@5 - It's all (biscuits) and gravy, baby
October 23rd, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. If  you need to get into the biscuit-making mood, head on over to our handy-dandy biscuit tutorial: The biscuit recipe that can't be beat.

Biscuits are a way to transport Southerners and non-Southerners alike back into a, if not their, memaw's kitchen. And, a good biscuit needs little more than some butter or jam.

That’s definitely the case at Tupelo Honey Cafe in Asheville, North Carolina, where executive chef Brian Sonoskus puts biscuits on every table - no matter the time of day.

Below, Chef Sonoskus smothers the home cook with bells and whistles for the flaky staple.

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Filed under: 5@5 • Biscuits • Dishes • Recipes • Think

National biscuit month
September 4th, 2013
07:30 PM ET
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Here's to the Southern treat that can't be beat - September is National Biscuit Month.

There's just something about a biscuit. Scratch that - there is everything about a biscuit. In a skilled set of hands, a humble meld of flour, fat, liquid and leavening are transformed into something that sustains both body and spirit through the toughest times. But honestly, even a so-called "cheater" biscuit from a box mix, can (a.k.a. "whomp biscuits") or freezer is better than having no biscuit at all.

If you'd like to take biscuit matters into your own hands, I've picked up a little wisdom along the way from my own biscuit-making adventures:

National buttermilk biscuit day
May 14th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Bust out the butter, scoop up the lard - May 14 is National Buttermilk Biscuit!

We've had a thing or two to say about this sumptous Southern treat in the past, so we'll pretty much let that do the talking.

September 30th, 2011
05:00 PM ET
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Biscuits. Everybody has an opinion on them - particularly in the South where nary a country breakfast spread exists without a steaming batch fresh out of the oven.

They're also served hot with a side of controversy: lard versus butter, White Lily flour versus run-of-the-mill, twisting or not twisting the biscuit cutter. Generations of home cooks, like Lisa Fain, have sat around the table buttering up their own version and debating the right way to make them.

Fain - a Texas native-turned-New Yorker - writes the Homesick Texan food blog, and has now compiled those nostalgic recipes she grew up with into “The Homesick Texan Cookbook.”

She's not claiming her biscuits are the end-all be-all, but you can bet your cowboy boots they're pretty darn delicious.


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Filed under: Baked Goods • Biscuits • Bread • Dishes • Favorites • Make • Recipes • Step-by-Step

Breakfast buffet: National biscuit month
September 23rd, 2011
08:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

This month, every day is golden delicious - September is National Biscuit Month!

Making truly wonderful, light, fluffy biscuits is almost a lost art form, but luckily, you've got a whole month to discover your biscuit-baking gift!

Show us your biscuits | Ode to a bologna biscuit | My Dad and biscuits

What we know as biscuits today began quite differently. The name is derived from Latin, meaning "twice-cooked." During the Middle Ages, biscuits were hard, twice-baked and made to take on the road. In fact, biscuits are still considered to be sort of a cracker everywhere else but here. No hardtack for us!

Soft, buttery, melt-in-your-mouth golden biscuits from the South can be made many different ways, but as one who regularly chows down on Mama's magic biscuits on Saturday mornings, let me point you in the right direction. Callie's biscuits, made with cream cheese, bake up light and fluffy, perfect to split in half and spread with preserves, butter, cheddar cheese or even wrap around homemade breakfast sausage. Double the batch and you can freeze half for next weekend's lazy breakfast!

Want to change up your biscuit baking? Try Southern Living's tempting cinnamon raisin and pimento cheese variations. Here's to hoping your basket will be filled with biscuits all month long!

Some tips from our Managing Editor's "biscuit mission" a few years back:

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Filed under: Biscuits • Breakfast Buffet • Dishes • Food Holidays • News

iReport – Show us your biscuits
January 11th, 2011
10:45 AM ET
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We have a bit of an obsession with biscuits at Eatocracy. To us, they're more than just a tender, flaky, piping-hot, butter-slathered lump of bliss - they're a link to the past and often the people who made them for us.

Your assignment - share your biscuit story. It can be an account of the method you use to make a perfect batch, a remembrance from your youth or - and we're hoping some of you will have the opportunity to do this - following your mother, grandmother or other favorite biscuit maker into the kitchen and recording them as they work their magic.

Get some background on our biscuit fixation and upload your pictures, text and/or video by January 31, 2011 using iReport. We'll post our favorites in a loving tribute to the nation's biscuit makers.

See Assignment Biscuit on iReport

Previously – Lick the screen – a Biscuitville bologna biscuit and An ode to Dad and biscuits

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Filed under: Biscuits • Buzz • Dishes • iReport

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