Battle of the Biscuits: Store-Bought vs. Homemade
Find out which biscuit—store-bought or homemade—rises above the rest.
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
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
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!
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.