by Sara Levine in Restaurants, July 20th, 2015
by Maria Russo in Community, March 1st, 2015
On vacation, normal breakfast routines go out the window — as they should, because your much-deserved days off should start with craveworthy morning meals. Whether you’re sightseeing, relaxing near the beach or enjoying a staycation at home, we’ve got the lowdown on breakfast destinations that are worth a special trip.
The lines often stretch around the block for these popular doughnut shops across the country, and once you’re biting into a decadent, deep-fried ring of dough, you’ll understand the reason why. Start the day with a maple-bacon doughnut in Washington, D.C., a birthday cake variation in Chicago or a Cointreau creme brulee confection in Portland, Ore. Check out Food Network-approved doughnut shops from coast to coast.
by Virginia Willis in Recipes, September 12th, 2014
Whether you slather them with butter, spread them with jam or drench them in gravy, tall and fluffy biscuits are a tried-and-true comfort food, and this week’s Most Popular Pin of the Week. Check out the step-by-step photos below for details on how to turn out moist biscuits every time.
by Maria Russo in Recipes, February 5th, 2014
What? Biscuits and Chocolate Gravy. That sounds like something a devious 6-year-old would make up, doesn’t it? Tender, buttery biscuits enrobed in dark, rich rivulets of creamy, chocolate gravy. Yes, it may sound very Willy Wonka-inspired, but Biscuits and Chocolate Gravy is actually a very old-school traditional breakfast of the Upland South.
People talk about Southern food as if it’s one cuisine, when in actuality it has many variations and subtleties, often region by region. The South can be subdivided into two principal larger areas: the Upper South and the Lower, or Deep, South. The Upper, or Upland, South is the northern border of what we define as the South in the United States. It runs from Virginia and North Carolina westward through West Virginia, Kentucky, Tennessee and Arkansas, dipping into the northern realms of Alabama and Georgia. The Upland South doesn’t conform neatly to state lines, but instead is influenced by the terrain, history and culture. It’s the landscape of a diverse society and what could generally be defined as Appalachia, an area at once both incredibly poor and culturally rich.
by Maria Russo in Food Network Chef, November 25th, 2013
Whether you’re a true Southern sweetheart who enjoys biscuits every Sunday morning or you only encounter biscuits atop the occasional pot pie, there’s no denying that these buttery, flaky beauties are a comfort food classic that can shine in meals anytime of the day. The secret to baking up light, moist biscuits is not overworking the dough. When you’re incorporating ingredients, take care to mix them only until they’re combined; any more than that and they run the risk of being too tough. Check out Food Network’s top-five biscuit recipes below to find crave-worthy bites from some of your favorite Food Network chefs, like Giada, Trisha, The Pioneer Woman and Alton.
5. Nonna’s Lemon-Ricotta Biscuits — Featuring a few drops of almond extract, plus creamy ricotta cheese and a squeeze of fresh lemon juice, Giada’s quick-fix biscuits are topped with sliced almonds for subtle crunch and can be served either warm or at room temperature.
4. Daddy’s Biscuits — Trisha’s 30-minute biscuits are made with only a handful of ingredients and can turn out as soft or crisp as you like depending on how close together or far apart you bake them.
Get the top-three recipes
by Allison Milam in Recipes, February 27th, 2013
Just in time for Thursday’s Thanksgiving holiday, Food Network Star winner Damaris Phillips, a lifelong southerner with a knack for baking and the host of Southern at Heart, is demystifying biscuit making so that you can skip the store-bought tubes of dough and make your own buttery beauties at home. This Kentucky native is known for enjoying her biscuits with gravy for breakfast, and just last month she took the stage with fellow Food Network Star alum Justin Warner at the New York City Wine & Food Festival to fuse her classic recipe with another morning favorite: bagels and lox. She walked fans through the step-by-step of creating this hybrid breakfast while chatting about basic biscuit-and-gravy how-tos, like simple tricks for cutting biscuits and the importance of cooking the flour in the gravy roux. Read on below to get Damaris’ top-six tips, then try her recipe for Sweet Potato Biscuits with Peppered Pork Loin, Apple Mustard Butter and Salad.
1. Don’t worry if you don’t have a fancy biscuit cutter at home; a round glass will do the trick.
2. There are two kinds of biscuits: flaky and cakey. Damaris prefers the cakey variety, as they’re better suited for sopping up gravy, so consider this if you plan on serving your biscuits with gravy as well.
3. When making the roux for the gravy — the mixture of fat (here, butter) and flour — it’s important to let the flour cook for a bit so it loses its raw flavor. The more you cook it, the darker the roux will be.
by FN Dish Editor in Community, September 30th, 2012
How many times have you clicked on the television to see a family grinning over store-bought biscuits coming fresh out of the oven? You can’t blame them; the biscuits are so hot you can pull them apart. The easy method is all well and good, but whipping up a batch from scratch is the most comforting route of all. For once, stray from your classic Southern Biscuits and tear into one of these many variations.
Consider Paula Deen the biscuit master. Her recipes for Cheese Biscuits, Sour Cream Butter Biscuits and Fried Biscuits go along with any hearty meal, and her Pineapple Upside-Down Biscuits and Sweet Potato Biscuits are made complete with a sweet edge.
Branch out with Food Network Magazine’s own biscuit concoctions. Almost-Famous Cheddar Biscuits (pictured above) and Bacon-Cheese Biscuits work wonders along a heaping bowl of chili, while Lemon-Thyme Biscuits and Dill Biscuits With Honey Butter embody the rejuvenating spirit of afternoon tea. The sweetness in Molasses Biscuits jives well with whole-wheat flour, wheat germ and fresh thyme. We bet you’ve never had Pumpkin-Parmesan Biscuits; they’re sweetened with sugar, spiced with nutmeg and spiked with finely grated cheese.
Get more biscuit recipes from friends and family:
by Liz Gray in Food Network Chef, Recipes, May 18th, 2012
The majority of restaurant chains keep their most-popular recipes under lock and key. The same goes for Red Lobster’s Cheddar Bay Biscuits. But that didn’t stop Food Network Kitchens from creating a perfect replica. If you’re craving these flaky, cheesy biscuits, try this week’s Most Popular Pin of the Week, Food Network Magazine‘s Almost-Famous Cheddar Biscuits.
For more recipes to get your meal started, visit Food Network’s Let’s Cook: Appetizers board on Pinterest.
Get the recipe: Almost-Famous Cheddar Biscuits
by Kate Andersen in Holidays, November 19th, 2010
Biscuits hold a special, fluffy, buttery place in Alton Brown’s heart. His grandmother made the best biscuits every day for more than 50 years, and re-creating those legendary biscuits took him 10 years of science projects, oven temperature readings and failed attempts.
So it’s only fitting that he kicked off this weekend’s International Biscuit Festival in Knoxville, Tenn., with a talk on all things biscuit, including how he finally cracked the recipe and what you should and shouldn’t (read: yogurt) mix into your biscuit dough.
“Biscuits aren’t food, they’re currency for the soul,” Alton says. That’s because they’re all about tradition. After trying literally everything — including mimicking the barometric pressure and humidity of his grandmother’s mountain home in his Atlanta-area residence — to re-create the family biscuits, Alton finally learned that a difference in technique was ruining batch after batch. His grandmother kneaded with her fingers straight, while he kneaded with bent hands. For this reason, he says, “You can only learn biscuits from a direct transfer of one to another.” (Watch Alton make biscuits with his grandmother.)
No biscuit-savvy grandmother in the family? Continue reading for some of Alton’s tips to baking better biscuits.
Thanksgiving is inching ever closer, and if you haven’t already, you’re probably starting to give some serious thought about what to lay out on that table of yours. That’s why every day this week, we here at Food Network are featuring different Thanksgiving Side Dishes to help you celebrate this harvest festival in style.
Whether your Thanksgiving is going to be an intimate affair or a more boisterous gathering, it can be tricky to find dishes to suit the myriad tastes of friends and family. Trying to balance all of the likes and dislikes of your family and friends in one meal can send even the most accomplished of chefs into panic mode.
These airy Southern Biscuits from Alton Brown are sure to please even the pickiest eater, and are a perfect alternative to stuffing, dressing, and mashed potatoes. Light and golden, warm and tangy, these buttermilk biscuits pair perfectly with almost anything (and sop up all of that gravy like nothing else). Aside from being irresistibly delicious, this recipe is easy to double for crowds and virtually foolproof. To streamline your day-of preparations, make and freeze them a few days in advance; pop them in the oven for fluffy, homemade biscuits just in time for dinner.
For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving.