Test Kitchen tips: Perfect biscuits
Ever have a craving for biscuits? Not the hockey pucks, but those tender, lighter-than-air biscuits. The ones so delicate they have to be homemade and eaten fresh, while they're still warm. Maybe with a little tang from buttermilk, maybe a little zing from a touch of ginger. Maybe the ones so perfectly light they're simply called "angel biscuits."
A few years back, Paula Woods did a great story for Food on making great biscuits, exploring the secrets and tips to getting them right.
Continue reading below for a quick step-by-step on making your own biscuits, and check out these recipes. They make a great weekend project, whether you're planning a picnic or a simple meal at home.
If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at firstname.lastname@example.org.
Upper photo: Eula Mae's buttermilk biscuits. Credit: Kirk McKoy / Los Angeles Times
Lower photos: Step-by-step biscuit making. Credit: Spencer Weiner / Los Angeles Times