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)

Feb. 19, 2013 4:30 PM PT

Ever have a craving for biscuits? 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. You might call them “angel biscuits.” Check out these recipes and step-by-step for making the perfect biscuits.

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 real crowd-pleaser. 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)

Recipe: Eula Mae’s buttermilk 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)

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