8 Things You Should Know About Biscuits — The Bread Basket

November 14, 2016

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One of the best things about biscuits is their versatility. They can be sweet or savory, light and airy, or dense and buttery. There are drop biscuits that require nothing more than a brisk stir to bring the ingredients together and there are rolled biscuits, which can be pulled apart and slathered with clotted cream and jam. Biscuits can be as simple as three ingredients (or even fewer!), or they can be super whomped up with cheese and herbs and salty morsels of country ham.

Even better, biscuits are a communal food, one that’s meant to be shared — which makes them perfect for the holiday season. Impress houseguests with a batch of homemade biscuits for breakfast. Or serve them in lieu of dinner rolls with your turkey this year.

Regardless of your biscuit preference, make it a goal to master at least one recipe; one you can make again and again with great success. Nearly everyone has an opinion on the best way to make them. Some swear by chilling the flour, cutter, and bowl. Others say self-rising flour is better than all-purpose. The best thing to do, I believe, is to just make them and figure out what feels best to you.

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