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Cutting out biscuits is messy, and it’s hard to find the extra time to clean up first thing in the morning. These biscuits are formed right out of the bowl so there’s no need to roll and stamp out the dough on a flour-dusted counter. Just whisk the dry ingredients together, cut in a cold stick of butter, and stir in milk, fresh lemon zest, and chives. Divide the dough into 6 portions, pat them into rounds, drop on a baking sheet, and after about 15 minutes, you’ll have buttery, flaky biscuits to slather with more butter, stuff with smoked salmon, or serve as part of a fancy Crab Benedict.
For more, see our buttermilk biscuits recipe.
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...