Hall’s go-to biscuit recipe calls for King Arthur flour ... side facing up “gives the biscuits more height." Why do so many biscuit recipes use buttermilk? Buttermilk brings two big ...

Growing up in the South, meals were always accompanied by cornbread or biscuits—both if ... appears alongside tea. Even King Arthur’s own cream scone recipe calls for essentially those two ...

Gently stir in the buttermilk just until a soft dough forms ... Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp ...

the type of liquid you use does impact the taste and texture of the baked biscuits. This recipe uses a combination of crème fraîche and buttermilk; the tang of the cultured dairy is a great ...

When making biscuits, always stick closely to the recipe. Using a larger egg than that specified could result in hard biscuits, while incorporating too much extra flour while rolling out the dough ...

Most of that time, it's just resting, with minimal prepping. Consider this focaccia kit your secret ingredient for dinners ...

you can make a quick substitution for buttermilk by souring some fresh milk. Add 1 tbsp of lemon juice to every 100ml of milk called for in the recipe. Stir the lemon juice into the milk and allow ...

Make well in center, and add buttermilk. Mix by hand until just combined ... and bake for 7–10 minutes or until golden. Recipe provided by chef Matt Adolfi of Serenbe Foods.