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Test Kitchen tips: Perfect biscuits

June 15, 2012 | 12:47 pm

Ever have a craving for 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 noelle.carter@latimes.com.

ALSO:

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-- Noelle Carter
You can find me on Facebook, Google+ and Twitter.

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

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1. Sift the dry ingredients together into a large bowl.

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2. Cut in shortening.

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3. Add buttermilk, and stir to form dough.

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4. Lightly knead the dough.

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5. Cut out biscuits.

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6. Arrange biscuits upside down on a greased baking sheet before baking.


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