Collection by Richard Hubbard

Cheddar-Thyme Flaky Biscuits

Rating: 4.5 stars 147
Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!

Basic Biscuits

Rating: 4.5 stars 1201
A simple homemade biscuit recipe that's easy to make. The biscuits turn out perfectly soft and flaky on the inside every time.

J.P.'s Big Daddy Biscuits

Rating: 4.5 stars 4504
This biscuit recipe makes the biggest, fluffiest biscuits you can find.

Chef John's Buttermilk Biscuits

Rating: 4.5 stars 1505
Flaky, buttery buttermilk biscuits are perfect to serve with any meal.

How to Make Cream Biscuits

Rating: 4.5 stars 101
Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.

Cast Iron Buttermilk Biscuits

Rating: 4.5 stars 15
Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.

Flaky Buttermilk Biscuits

The best buttery and flaky buttermilk biscuits you'll ever have.

Chef John's Croissants

Rating: 4.5 stars 41
I wouldn't describe making homemade croissants as easy since there are multiple steps, and it does take at least half a day. But it's really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries. This croissant recipe, with a helpful video, was adapted from one by Bruno Albouze, from The Real Deal (which he is).

Sadie's Buttermilk Biscuits

Rating: 5 stars 257
This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.