The perfect scratch-made biscuits have a delicate balance of airy, fluffy goodness but are hearty enough to stand up to toppings like gravy or a healthy slathering of butter. But how is this soft yet ...

They taste 'heavenly': One reader said her granddaughter calls these biscuits "heavenly" because they are just so good.

A three-ingredient biscuit recipe in a Christmas event booklet made me question what I knew about a very basic ingredient: flour. The booklet was published for the 2003 Weihnachtsmarkt, a Christmas ...

A friend bought a bag of self-rising flour to make beer bread. The only other recipe on the bag is for rolls. What else can she do with it? Self-rising flour is all-purpose flour with baking powder ...

There’s nothing like a fresh, homemade biscuit still warm from the oven. The best biscuits are so flaky that you can tear the top and bottom away from each other easily, and there’s a slight crunch on ...

Smith says to make a cup of self-rising flour, simply measure out 1 level cup of all-purpose flour. Add 1½ teaspoons of baking powder and one-fourth of a teaspoon salt. Whisk to combine, and it's ...

The Washington Post food staff recently fielded questions about all things edible. Here are edited excerpts from that chat. I watched a master class episode with Mary Berry and Paul Hollywood recently ...

Every time Rebecca publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...