There’s nothing like biting into a flaky, rich biscuit or using it to mop up a side of gravy at breakfast. However, if baking your own homemade buttermilk biscuits is something that intimidates you, ...

In this episode of In The Kitchen With Matt, learn how to make buttermilk biscuits from scratch. This classic homemade ...

Really good biscuits are tender, lighter than air, and should be eaten straight out of the oven, while they’re still warm. Whether you like your biscuits with a touch of tang from buttermilk, a little ...

Whole grains add crunch and nutty flavor to dishes. Here I use barley in a rich-tasting risotto with broccoli, millet in Cheddar-buttermilk biscuits and wheat berries in a flavorful chicken salad.

These biscuits bake up light and fluffy. It’s important not to overwork the dough, which would make the biscuits tough. To that end, we pulse the butter and dry ingredients together in a food ...

From the Chronicle recipe archive. Instructions: Preheat the oven to 425 degrees. Grease a baking sheet. Put the shortening into a small plastic bag, flatten to a thin sheet and place it in the ...