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A collection of news and information related to Biscuits published by this site and its partners.

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    Apr 27, 2013 |Story| Los Angeles Times

  1. The biscuit rises in L.A. culinary esteem

    There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs.
    Los Angeles Times
    There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits,...

    Tags: Butter, Recipes, Lifestyle and Leisure, Buttermilk Biscuits, Restaurants

    2. Apr 27, 2013 |Story| Los Angeles Times

  2. Recipe: Mangalitsa lard biscuits and sausage gravy

    <strong>Mangalitsa lard biscuits and sausage gravy</strong>
    Mangalitsa lard biscuits and sausage gravy 1 hour, 10 minutes. Serves 4 to 6 Lard biscuits 5 1/2 cups (23.4 ounces) flour 3 tablespoons baking powder 2 tablespoons sugar 1 teaspoon salt 12 ounces cold lard (Sqirl uses lard rendered from...

    Tags: Recipes, Sausages, Lifestyle and Leisure, Shallots, Salt

    3. Apr 27, 2013 |Story| Los Angeles Times

  3. Recipe: Buttermilk biscuits and burnt orange honey butter

    <strong> Buttermilk biscuits and burnt orange honey butter</strong>
    Buttermilk biscuits and burnt orange honey butter 1 hour, 20 minutes. Makes about 1 dozen biscuits Buttermilk biscuits 4 cups (17 ounces) flour 3 tablespoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1 cup (2 sticks) cold butter 2 cups...

    Tags: Butter, Buttermilk Biscuits, Honey

    4. Apr 27, 2013 |Story| Los Angeles Times

  4. For a better biscuit

    It's an adage passed down by expert Nathalie Dupree in her cookbook "Southern Biscuits": "No two cooks make the same biscuit." Some swear by cream or a mix of baking powder and baking soda. Some drop their biscuits from a spoon instead of cutting them out. Some people use butter instead of lard, or shortening instead of butter. They cut them big or cut them small. They might dunk each one in melted butter before baking, the way James Beard did. But there are a few tips everyone can follow for better biscuits.
    It's an adage passed down by expert Nathalie Dupree in her cookbook "Southern Biscuits": "No two cooks make the same biscuit." Some swear by cream or a mix of baking powder and baking soda. Some drop their biscuits from a spoon instead of cutting them...

    Tags: Butter, Baking Powder

    5. Apr 27, 2013 |Story| Los Angeles Times

  5. Critic's Choice: Southern cooking with L.A. style

    The cooking of the South has never quite caught on in Southern California. But lately we've lucked into a few newish places with a distinctly Southern bent mixing it up with the usual California/Mediterranean fare. Biscuits lead the way, but you can...

    Tags: Potatoes, Lifestyle and Leisure, Black-Eyed Peas, Salads, Game

    6. Apr 24, 2013 |Story| Los Angeles Times

  6. Creamy, porky Sqirl-made lard for great summer pies, biscuits on sale at farmers market

    Oliver Woolley raises pigs north of San Diego and has been selling Mangalitsa pork at his tiny <a href="http://www.latimes.com/features/food/lat-la-fo-karp-la0008554471-20130302,0,7324755.photo">Peads &amp; Barnettsafter</a> stall at the Santa Monica Farmers Market. That includes Mangalitsa pork chops, shoulder, leg roast, ground pork and spare ribs, among other parts. Now he'll be selling jars of lard rendered by Jessica Koslow's Sqirl cafe.&nbsp;
    Oliver Woolley raises pigs north of San Diego and has been selling Mangalitsa pork at his tiny Peads & Barnettsafter stall at the Santa Monica Farmers Market. That includes Mangalitsa pork chops, shoulder, leg roast, ground pork and spare ribs, among...

    Tags: Pies and Tarts

    7. Feb 23, 2013 |Story| Los Angeles Times

  7. Counter Intelligence: The Hart & the Hunter makes angelic biscuits

    The first thing anybody is going to tell you about the Hart &amp; the Hunter, the restaurant in the new Fairfax District Palihotel, is that you should get the biscuits, which come four to an order and are served on a board. And you <em>should</em> get the biscuits, which are really pretty extraordinary, as light and delicate as the angel biscuits you sometimes find in the best Southern households, but also flaky at the extremities, and layered &mdash; they naturally separate into two or three finger-burning strata, which you are going to need if you want to butter them properly.
    Los Angeles Times Restaurant Critic
    The first thing anybody is going to tell you about the Hart & the Hunter, the restaurant in the new Fairfax District Palihotel, is that you should get the biscuits, which come four to an order and are served on a board. And you should get the biscuits,...

    Tags: Butter, Cheddar Cheese, Lifestyle and Leisure, Restaurants, Hunting

    8. Feb 10, 2013 |Story| Los Angeles Times

  8. In Portland, Ore., a garden of pastry delights

    PORTLAND, Ore. &mdash; Is it possible for an Angeleno to leave home and find love in a region where sunshine is merely a rumor and 50 shades of gray are a daily atmospheric reality?
    PORTLAND, Ore. — Is it possible for an Angeleno to leave home and find love in a region where sunshine is merely a rumor and 50 shades of gray are a daily atmospheric reality? It's helpful if the pursuit of that bliss involves a white-hot...

    Tags: Authors, Frosting and Icing, Scranton, Restaurants, Shortbread

    9. Feb 20, 2013 |Story| Los Angeles Times

  9. 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."
    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...

    Tags: Photography and Video, Recipes, Services and Shopping, Photography Supplies and Services, Salt

    10. Feb 14, 2013 |Story| Los Angeles Times

  10. Aisles of treats from the Emerald Isle

    When the luck of the Irish holds, the lovers buy Claddagh rings for their valentines, frat boys gearing up for St. Paddy's Day go for Guinness caps with built-in bottle openers &mdash; and come Christmas, there's a run on plum pudding and St. Nicks in Kelly green.
    When the luck of the Irish holds, the lovers buy Claddagh rings for their valentines, frat boys gearing up for St. Paddy's Day go for Guinness caps with built-in bottle openers — and come Christmas, there's a run on plum pudding and St. Nicks in...

    Tags: Shamrock, Personal Service, Republic of Ireland, Symbols and Symbolism, Bacon

    11. Feb 16, 2013 | Los Angeles Times

  11. City Beat: What's Irish about a Hollywood mini-mall?

    L.A. NOW
    There are no green rolling hills here, no thatched cottages or bogs. But the spirit of Ireland is alive and well in a Hollywood mini-mall....
    12. Feb 7, 2013 |Story| Los Angeles Times

  12. Vincent Gallo lists downtown L.A. Biscuit loft at $1.295 million

    Actor-director-producer Vincent Gallo has listed a loft for sale in downtown L.A. at $1.295 million.
    Actor-director-producer Vincent Gallo has listed a loft for sale in downtown L.A. at $1.295 million. The 2,610-square-foot loft in the former National Biscuit Co. building features three levels, two patio/garden spaces, an exposed brick wall, two...

    Tags: Vincent Gallo

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