The type of flour you use to make biscuits can make or break the fluffy treat. But that isn't the only reason you'll want to ...

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This is the standard biscuit of most regions in the country. The difference here is that Southern all-purpose flour has less gluten. If using a national brand, start with just 1 3/4 cups of flour, or ...

Angel biscuits are different from buttermilk biscuits in that they incorporate all the leavening agents available—yeast, ...

Being a home baker is kind of like being a magician. You assemble a list of ingredients, place the resulting mixture in a hot oven, and — abracadabra! — there emerges an airy cake or a lofty loaf of ...

Keeping the fat (butter) in the dough cold is key to achieving flaky, high-rising biscuits. If your butter softens before ...

ROXBOROUGH (WPVI) -- On today's edition of "The Dish," we're making something warm, fluffy and flaky, that feels like a hug when you're eating it. And you know it's good when the woman behind it is ...

Love to bake? Then you’ve definitely seen baking powder on a list of ingredients for a favorite recipe — whether you’re making biscuits, quickbread, pies or cookies. But have you ever thought about ...

As he throws flour across the counter in a sudden sideways dust storm, Marcus Samuelsson talks about his new cookbook, about the Harlem restaurant it chronicles and about the wider project that they ...

B-Side Baking Co. overlooks an industrial stretch of San Pablo Avenue that connects West Oakland’s warehouses to the interstate, which you’d think is rarely traveled by the sort with a hankering for ...