Battle of the Biscuits: Store-Bought vs. Homemade - Rachael Ray Every Day

Battle of the Biscuits: Store-Bought vs. Homemade

Find out which biscuit—store-bought or homemade—rises above the rest.
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frozen homemade refrigerated biscuits

Homemade

Shocker: Biscuits made from scratch are the tastiest. By a landslide. If you can spare the 20 minutes, our one-bowl recipe (below) is worth the effort. With a dose of heavy cream, they’re super-rich and, as the cheapest option, they’ll leave you a little richer, too. Prep: 20 minutes, Price: 29 cents per biscuit

Frozen

If you’re not game to make your own, frozen biscuits are the way to go. They’re not as flavorful as homemade, and they’re the most expensive option (by a few cents), but they last months in the freezer, and you can bake only as many as you need. Prep: 24 minutes, Price: 34 cents per biscuit

Refrigerated

Admit it: You love the satisfying “whomp” the tube makes when you whack it on the counter. That said, the classic peel-and-pop is full of additives (propylene glycol alginate? diglycerides??), and most varieties taste like it. Whomp-whomp, indeed. Prep: 16 minutes, Price: 33 cents per biscuit

And the winner is... Homemade!

sliced biscuit with butter

Try this recipe: Simple Cream Biscuits

In a medium bowl, whisk 1 cup flour, 1 1/2 tsp. baking powder, 1 tsp. salt and 1 tsp. sugar. Stir in 3/4 cup heavy cream. Knead 10 times. Pat into a 1-inch-thick circle, then cut out biscuits with a 3-inch cutter. Bake at 450° until puffed and golden, about 15 minutes. Makes 8.