This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes!
Get the recipe for our Ultimate Flaky Buttermilk Biscuits:
Buy our winning baking sheets:
Follow Andrew on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
32 Comments
Leave a Reply
You must be logged in to post a comment.
What a hassle. Use a Biscuit Cutter and be done with it. roll out scraps!
THOSE ARE A LITTLE TOO DRY….
USE PIZZA CUTTER & NEVER TRIM OUTTER EDGE, THAT IS WASTING DOUGH…
MY SQUARE BISCUITS ARE DIVINE…
Love this recipe but grating the butter is a pain! Could you use an electric shredder? Like a shredding disc on a food processor or kitchenaid attachment?
It would be nice if you would tell us the amounts so we can actually make the biscuits…!
Those biscuits aren't that "tall and true", IMO. Thanks though.
So where can I get this recipe ??
"darling ",can you be more specific? the measurements , please ,thx
Recipe behind a pay wall. Disappointed.
So much work for a biscuit…
Videos like this make me feel sorry for Americans. English Muffins are rare, nobody knows what a crumpet is at all, and you think that literal plain folded pastry scraps are a "biscuit". You got your independence from the UK but at what cost. RIP.
I pity the fool who thinks this is a biscuit!
I really dislike the new format… Bridget and Juliette and the team so much more personable and not so robotic. Love their comments, and laughter. Please bring back.
or you can just open a can of pilsbury flaky layers and bake them and save an HOUR or prep.
Step 1: Make it into a rectangle so that you don't have to waste any dough.
Step 2: Trim off those edges because you totally don't know how to roll things out.
Step 3: Throw baking dish and dough into the trash and stomp of in anger.
I'm very happy with this video. 1) I don't need another biscuit recipe and maybe two people watching this video do. They'll find one. 2) No one claimed this is an authentic, Southern biscuit. Keep on making Gram's style on weekends, popping the can on weekdays, then try this technique on a holy day. 3) If you want to try the biscuit cutter, I'm pretty sure no one will say anything. Southerners aren't allowed to talk with food in our mouths. 4) If these taste as good as they look …
Southerners eat their biscuits warm enough to melt butter and warm the fig preserves and we would never toss the trimmings we would roll them up and bake it too.
What happened to Julia and Brigitte?
"discard the trimmings"
i will NeVer
Listen, just because you guys don't need to make New Year's resolutions doesn't mean you can just bombard my subscription feed with your carb-heavy deliciousness.
I really like your new format!
All of the important steps along with techniques that make it better and easier.
I realize these videos are for the experienced cook but I like not having to listen to every minute step.
Then again I really like the piece that you did on the Cubanos. It was incredible along with all of the background stuff
like learning the process that ATK goes thru in refining a recipe.
As a Southerner, I demand you stop calling these "biscuits" when they are closer to a lazy-man's croissant.
way to much work…im sure they are good tho..but ill stick to good ol fashion whitelilly flour
This is basically how I make mine but don't throw the end scraps away, coat in melted butter with garlic powder and sprinkle with parmesan cheese.
way too much butter for that quantity of flour … this guy needs to go to biscuit school and then come back and try again
They turned out better at the end, but the true test is in the taste
Can i try this with Almond flour?
Yummy!
Can you recommend a good pastry brush
I always have trouble understanding how these things are biscuits, they look more like scones.
ATK has really regressed with this series of videos. Is there a strike going on?
TOO DRY…..
I USE A PIZZA CUTTER TO MAKE MY SQUARE BISCUITS…..
THANK YOU FOR SHARING YOUR VIDEO…
These won't FLAKE out on you, they always RISE to the occasion! Sorry if that pun was a bit too crumby for you.
Carb porn. LOL Does look good though.