Canned biscuits are amazing, but if you want to switch things up a little bit, we've got some ways to make your canned ...

Classic Southern buttermilk biscuits are tall, flaky, and buttery with a perfectly crisp golden crust, they'll melt in your ...

Everyone goes wild for this pull-apart treat, an easy bake for anyone with opposable thumbs. Store-bought biscuit dough streamlines the prep and bulletproofs the results.

I think the dough itself could've used a bit more salt or butter for more flavor. But overall, these were pretty good. Hall's flaky buttermilk-biscuit recipe also called for standard ingredients ...

Unbaked dough can be frozen for up to one month, or chilled for three days. Incorporate chocolate into any biscuit recipe, either when making the biscuit dough, or once it’s been made.

Buttermilk is most often used, but this recipe uses a mix of heavy cream and cream cheese for a rich, crumbly biscuit. Don’t knead the dough—flatten it, cut in half and stack the two halves on ...

But there is an easier way to make sufganiyot, and it comes in a can: biscuit dough. What can these doughy ... wooden skewer and a piping bag for this recipe. 1. Heat around 3 inches of oil ...

In a small bowl, mix butter and ranch seasoning. Brush over dough. Bake biscuits until just beginning to turn golden brown, 10 to 12 minutes. Brush with ranch butter again and continue to bake ...