Biscuit recipes from the L.A. Times Test Kitchen
One of our top 10 recipes of the year. Recipe: Buttermilk biscuits and burnt orange honey butter
(Al Seib / Los Angeles Times)
Mangalitsa lard biscuits rise in the oven, to be paired with sausage gravy.
(Barbara Davidson / Los Angeles Times)
Light and fluffy, with a hint of ginger. Click here for the recipe.
(Kirk McKoy / Los Angeles Times)Wonderfully flaky, with just the right tang from buttermilk. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
A little cheddar cheese and green onion take these biscuits to the next level. Recipe: Durty Nelly’s biscuits
(Kirk McKoy / Los Angeles Times)
Crisp and golden on the outside and light and fluffy on the inside, they have just the right hint of tang from the buttermilk. Click here for the recipe.
(Kirk McKoy / Los Angeles Times)
Made with a full pound of bacon and a half-pound of butter, former Times columnist S. Irene Virbila calls them “gloriously crumbly.” Recipe: Maple bacon biscuits
(Gina Ferazzi / Los Angeles Times)