I'm one of those bakers that gets easily intimidated anytime I need to bust out biscuits. There's just so many factors to consider. Does it matter if I grate the butter or just cut it into cubes?

I’m one of those bakers that gets easily intimidated anytime I need to bust out biscuits. There’s just so many factors to consider. Does it matter if I grate the butter or just cut it into cubes?

National Biscuit Day is the perfect excuse to bake a batch of fresh, warm biscuits. Whether you prefer them flaky, buttery, or with a hint of sweetness, there’s something comforting about homemade ...

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Jenny McCoy, chef instructor ...

Instructions: Preheat oven to 400 degrees. Spray a 9-by-13-inch baking pan with nonstick vegetable spray; set aside. In a bowl, combine all ingredients except lard, butter and buttermilk. Toss to ...

Pumpkin purée takes the place of water in this otherwise-classic white sandwich loaf. The pumpkin gives the bread a beautiful ...

Ready to do some serious baking this week, but ran out of butter? Be sure to restock your fridge with the butter.

If there were a personality test for biscuits, it would look something like this: a map of the United States filled with pins, dusted with flour and streaked with butter, with a big honking question ...

These bacon and cheddar biscuits are crisp on the outside, fluffy on the inside, and ready in just 45 minutes.

Biscuits are notoriously hard to make. Most people go years struggling through highs and lows to perfect a biscuit recipe, but there isn’t always a need for that, thanks to the ease of canned biscuits ...