Everyone told us that cream cheese made the lightest, fluffiest biscuits ever. That proved true—after we figured out a cool trick and a new cutting method.
A delicious, easy-to-make bite of nostalgia.
The sour cream biscuits we tried were either salty, soapy, or tough. We aimed to keep the process simple but fix the taste and texture.
We wanted a corn muffin for the dinner table, not the dessert plate. Could a 19th-century recipe show us the way?
Could we make this cornbread crackle without the traditional cracklings?
Adding sweet potato to biscuits helped the flavor but hurt the texture. We set out to solve the dilemma.