Making biscuits is easy, but making exceptional biscuits is a little bit more challenging. With the right tools, ingredients, and practice anyone can master the art.
Click here for the 24 Best-Ever Biscuit Recipes slideshow.
First, biscuits need to have a light and airy texture, which can be achieved either through chemical leavening (yeast, baking powder, baking soda) or mechanical leavening (layers of butter). The flaky biscuits
that peel off layer by layer are achieved by laminating the dough. Alternatively, your classic buttermilk biscuit’s flakiness
is developed by chopping the butter into the dough, creating a sandy texture before the buttermilk is added.
If you find the science of baking is something you would rather not bother with, you can always modify canned biscuit dough by adding additional flavor boosting ingredients, like cheese, herbs, or purées.
Biscuits from the can provide that fresh from the oven taste, but they often lack imagination. If you are in the mood for a light and fluffy biscuit with an added dose of culinary creativity, look no further because we have compiled a few of our favorite biscuits that push the boundaries on the traditional buttermilk.
Baklava Honey Biscuits recipe
If you love honey and biscuits you have to check out this Baklava
Biscuit recipe. It combines the flavor of the classic Greek pastry with a fluffy, doughy biscuit that is just the right amount of sweet.
For the Baklava Honey Biscuits recipe, click here.
Parmesan and Parsley Biscuits
This is one of my semi-homemade meals, because it uses store-bought, pre-mixed batter to create biscuits that you can flavor any way you like. I especially like Moon Rabbit Foods' mix, which is gluten-free
, but any one you can find at the store will do. — Cindy Anschutz Barbieri
For the Parmesan and Parsley Biscuits recipe, click here.
Sweet Potato or Pumpkin Biscuits
A cup of mashed sweet potatoes
or pumpkin guarantees a soft biscuit. The gluten just can’t get all worked up, so to speak. They take a little longer to bake than a regular biscuit, but you get a better yield. Once you've mastered how to use the shortening or lard, substitute butter for a very special biscuit. You may also want to try a savory variation. Omit the optional spices, or add ½ cup of crumbled, cooked bacon before adding the sweet potatoes. — Nathalie Dupree and Cynthia Graubart
For the Sweet Potato or Pumpkin Biscuits recipe, click here.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.