Cook’s Illustrated editors Andrew Janjigian and Andrea Geary join Dan to reteach everything you thought you knew about making biscuits.
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Those biscuits look delicious. I usually do a drop, but I want to try the flaky. I think the drop would make great dumplings for stews as well as just eating right out of the oven.
BTW, I love all the ATK videos.
Can you make chicken and dumplings with flat dumplings?
I like flaky and I like easy. Recipe that does both?
Baking powder contains baking soda, which is alkaline and at least one acidic ingredient. When dry, the baking soda and acid were separated and uninterested with one another. But, when you get them wet, they multiply, no wait, that's not right. When they get wet, they react and create carbon dioxide.
Does anyone have these recipes? I can't find them except for on ATK or Cooks. Thanks.
Love flaky!
Thanks for the humor!
I'd like to see you make scones
That lady looks more like a guy than both these guys.
Definetly flaky😂
I like the tender cakey scone, mostly because it's easier to make with less tedium.
When will ATK and CI give alternate measures by weight (grams)?
And yes, I'm in the US; measuring by grams–for liquids as well–is just so much easier.
Takes on the American Biscuits
different from the UK Scone
and not The Twice baked European hard Biscuits (Not sailors Hard Tak)
and then there is the American soft Cookie
I loved this video – it truly is all about personal preference isn't it?
I watched you doing the biscuits with cream about 3 months ago, and now it is my go to recipe 🙂
Dairy wins either way!! I’m for flaky.
Dan, I’m easy 😍
Great video!!!!
Allergic to wheat. Does your method work for alternative biscuits? Coconut flour or a nut flour?
I'm not much of a baker, so I'll try the "drop" biscuit recipe, which seems to be the easiest.
Please, do a segment on cathead biscuits.
I have been cooking and baking for just over 70 years. Today is the first time I heard of using puff pastry technique on baking powder biscuits. Also the first time hearing of using warmed cream for a drop biscuit. Two new things at once. Thank you. I'm off to try both.
My favorite is my grandmother's baking powder biscuit made with lard. Cut the lard into the flour mixture and add a little milk. My dad is lazy and after the dough is shaped he uses a pizza cutter (square biscuits) and you put them in a hot glass baking with melted lard with a turn over in the fat for a light baste. This gives you a cakey light biscuit just waiting for butter and honey or homemade jam! Mmmm, making me nostalgic! 😀
Dan introduced me to the drop biscuit in another video and I’m in love…with him and the biscuit! Not only easy, but impressive when served with any family dinner or for special guests! Just love it and it is biscuit recipe that will be handed down ! Thanks ATK !
Depends on the day, I like both. Enjoyed this video, thanks.
I was watching this as I was eating a dream biscuit with homemade jam. After making that biscuit, my family won't eat canned anymore.
Lol
👍
Love biscuits
The Dream biscuit has become my favorite biscuit. I can’t believe it—and, still soft the next day!
I think a biscuit is determined by what part of the country one is in. Myself I prefer a good old fashioned southern style .
Will never forget standing in line at the dining commons and someone looked through the glass and said, "Oh boy. Conrn on the cob" Our fellow student who was from Hong Kong was horrified. "They look like dogs gnawing a bone!" New experience for him and and sudden awareness of cultural differences for us.
I am for easy all the way! 😂 I tried the dream biscuit and I was floored of how moist and delicious it was 🤤! Thanks for sharing.
UK: Biscuits?! WTF?!
After making 7 batches of black raspberry jelly, 6 batches of peach jam and jelly this weekend I believe that I will make both.
My grandmother kept some butter in the freezer and always grated it on her box grater for biscuits and pie crust.
Brown food tastes good! Anne Burrell.
I like tender and fluffy.:-)
Maybe flaky and easy! Haha
Handsome man, you make me laugh!
Which all-purpose gluten-free flour would work with the drop version? (I like easy)
I vote for the easy Dream biscuit
How about comparing a biscuit recipe with a scone recipe?
I love both just depends on what I’m doing with them.
You mean scones and puff pasty?
"Ultra-flaky Andrew"! 😂😂😂❤
Thank you that was cool !!
The flaky one shown here honestly looks like pie crust more than biscuit, albeit an undercooked pie crust. The technique and ingredients are the same except the leaveners.
Well, I guess the way I do it is a hybrid of the two then. Cause I do the folds and all that but I do use butter, but my dough doesn't look as dry as the first dude's, it looks supple like the second. They turn out with layers(flaky?), but the texture is tender "cakey", not bread like, as what's shown here for the guy's flaky biscuit.