The canon of American Southern foods is legendary, from cornbread to Aretha Franklin's favorite chitlins. Perhaps no one dish evokes the glories of Southern cookcraft quite like the humble biscuit.

All-Purpose Flour: Don't overwork the flour. I’m sure you've heard this one before, but that's because it’s important. The more the flour gets mixed and worked, the more gluten develops.

Add Yahoo as a preferred source to see more of our stories on Google. Martha's recipe is straightforward, and that's one of the things I appreciated most about it. Preheat your oven to 450° and start ...

My five-star all-purpose biscuit recipe, at the ready. By Sam Sifton Sam Sifton’s all-purpose biscuits.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Good morning.

These tender, lightly sweet biscuits have a delicate corn flavor and crisp, golden edges. Erika Council is an Atlanta-based pastry chef. The 2024 F&W Best New opened the Bomb Biscuit Co. brick and ...