Popular on Food52
12 Reviews
judy
May 28, 2018
I like putting different ingredients into my biscuits. Never thought of this, though I have been eating a version of cache de Pepe most of my life. I am lately come to making light fluffy biscuits. Decades of hockey pucks, then all of a sudden--literally, biscuits worthy of a southern gal. One of my tricks for not handling much, though is to roll into a rough rectangle to thickness I desire and then just cut into squares or rectangles. NO biscuit cutters and no leftover or reworked dough. I always brush with milk or cream to lightly brown. Thanks for a new twist on what is fast becoming a kitchen basic in my kitchen.
Argo
March 14, 2018
Hey uh how can you use tapioca starch & arrowroot starch or flour to make all purpose for this recipe?
LeBec F.
March 9, 2016
if this isn't the most appealing food photo I've ever seen, i don't know what is! GREAT job.
Lea
March 7, 2016
To get a perfectly layered biscuit no matter the recipe, Google Andrew Carmellini's "World's best biscuits. End of story." The technique is fail proof and amazing. Rivals Pillsbury grands anyday, but all the lovely homemade flavor. I also alway grate frozen butter no matter what fat a recipe calls for, and it's to die for.
See what other Food52ers are saying.