Lightly flour a clean work surface and roll out the dough to 1/3- to 1/2-inch thick. Use a floured round cutter to cut ...

Plus browned butter! D rop biscuits just got revamped to serve a crowd. This giant biscuit, with its buttery, tender crumb, is all fall, thanks to pumpkin, browned butter, and warm spices.

They are the anti-mile-high biscuit, ugly and uneven, but they have a tender crumb that elicits the primal joy of biting into something very delicious — all we can really ask of a biscuit, right?

This enormous almond biscuit is buttery, sweet, satisfying, crumbly and tender. It's so big you could share it with a whole table - or you could keep it all for yourself!

I love this simple, 4-ingredient recipe — it’s the one that we teach to students who are training to be professional chefs, so you know it has to be good. Making biscuits is pretty simple.

Blueberry biscuits bring just that, thanks to a surprising hero: lemon yogurt. As Taste of Home reports, the creamy, citrus-infused ingredient not only enhances flavor but also gives the dough a ...

High-quality flour, like soft wheat pastry flour, provides a tender crumb in biscuits. This type of flour has less protein than all-purpose flour, resulting in a more delicate texture.

Almond crumb biscuit (fregolotta) Hailing from Italy’s Veneto region, this monster disc of crushed almonds and sweet spice is said to have been created by Pasticceria Zizzola, near Treviso.