Pillowy biscuits that will melt your heart
We've declared August 11-22 Fried Chicken Fortnight. Watch this space for two full weeks of recipes, chicken talk, chef tips and more.
You simply cannot eat fried chicken without a proper biscuit.
They're one of those things that I can eat about six of in one setting. I might regret it about an hour later, but it's worth every flaky, buttery bite.
Here we've got a classic buttermilk biscuit that took time to perfect: Our kitchen assistant Grace Roth tested the recipe over and over again until she got just the right light golden brown top and layers of fluffy goodness.
Watch out: You might be tempted to eat six of them, too.
We've got birds on the brain—so much so that we're throwing a big party celebrating fried chicken. Get more details here.
Yield: 10 biscuits
Cook Time: 15 minutes
Total Time: 25 minutes
4 cups flour, plus more for dusting
1 tablespoon baking powder
1½ teaspoons salt
¼ teaspoon baking soda
2 teaspoons sugar
2 sticks of chilled butter, cut into ½-inch cubes
1 cup plus 1 tablespoon chilled buttermilk
1 egg, beaten
Flakey sea salt, such as Maldon
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.