My favorite biscuit recipes on Bon Appétit

To everyone who has made February’s recipe, Cheddar Biscuits With Old Bay, I applaud you. The height! The layers! Impeccable. Bravo. This month we learned how folding your butter-studded biscuit dough can yield the flakiest, lightest biscuits you’ve ever encountered. This lo-fi lamination technique can be applied to other doughs like pie crust, puff pastry, and even savory breads like roti. But if you want to keep practicing the skill, as I’m sure you do, I recommend going all in on biscuits. The relatively high amounts of leavening (in the form of baking powder and/or baking soda) and liquid (or hydration if we’re being technical) in the dough makes this baked good much more forgiving compared to something like pie crust. A biscuit won’t be picky if you give him an extra generous dusting of flour or forget how many folds you made—he’ll remain equally delicious and fluffy. Here are some of my favorite biscuits from our files that either directly employ or take well to this method.

Garlic Bread Biscuits: This glorious mash-up brings garlic bread intensity to a buttermilk biscuit package.

Cornbread Cheddar Biscuits: All the body and flakiness of a tender, buttery biscuit with the sweet goodness of cornbread.

Sour Cream and Onion Biscuits: The sour cream here isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds rich, tangy flavor.

And there’s more where that came from. Get all of Bon Appétit’s best biscuit recipes right here.