You can make them with butter, cream or crème fraîche. You can fold in cheese or bits of bacon or a smattering of herbs. Maybe you eat them plain, with a little butter or jam, or perhaps you make a sandwich out of both sides. What are we referring to? The fluffiest fall breakfast food around, of course: the towering biscuit.
Biscuits sometimes get a bad rap because people think they are difficult to make, that there are many tips and tricks to get them to have any sort of height. This really isn't true. You don't want to overmix your biscuits, certainly. But I have yet to make a bad biscuit. Sure, I've made some that are flatter than others (squatter, even) but they're still light, buttery and delicious. And this time of year, I think we could all use a little more of that in our average breakfast. Or lunch, or dinner.
Try a Recipe:
• Cheese Biscuits - Food 52
• Crème Fraîche Biscuits - Food and Wine
• Bakewell Cream Biscuits - King Arthur Flour
• Grandmother Walter's Biscuit Recipe - Epicurious
• Fluffy Buttermilk Biscuits - Pinch My Salt
Related: Two-Ingredient Biscuits
(Image: A Sweet Spoonful)
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Serious Eats has a left-over mashed potato biscuit recipe that is awesome! http://www.seriouseats.com/recipes/2010/11/leftover-mashed-potato-biscuits-thanksgiving-sunday-brunch.html
I usually use this on Holidays such as thanks giving and then thow in chunks of cheese and ham or turkey. Then use leftover cranberry sauce as the spread on them.
I made a huge batch of biscuits a few weeks ago and threw all the leftovers in the freezer. A biscuit, microwaved to hot and drizzled with honey is becoming my new favorite breakfast.
If I have a leftover baked sweet potato I'll cut it into the flour along with the butter. Slip it out of its skin first and cut it into large chunks. Add when the butter is about half incorporated. It moistens the dough, so less milk or buttermilk is needed. Depends on how much sweet potato, so I plan on about half the milk and go up from there until it looks right.
Right on time for my "initiation" into the wonderful world of baking. I've only ever baked drop cookies, which is as easy as it gets, but now I'm prepared to go beyond that. i even want to learn how to bake bread! But the other night I realized how easy it was to make biscuits. I searched online and found a no-butter, no-eggs recipe. Just flour, baking powder, salt, milk, and olive oil. I added dried herbs and freshly grated Parmesan cheese. And those biscuits were oh so goooood!!! I felt so proud of myself.
smitten kitchen's cream biscuits are hands down, no question, the best biscuits.
I like to make 'cat heads' and serve them with Red-eyed gravy. Goes great with freshly caught native trout!