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cooking.nytimes.com
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch
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Showcase summer fruit with a vanilla-bean-flecked filling and a tangy, flaky biscuit topping.
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Make this gravy and you'll bless your southern heart.
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Use the drippings from making bacon, plus a few simple ingredients, to make a Kentucky-style milk gravy to serve over hot biscuits.
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Get Spring Layered Salad with Asparagus and Buttermilk Dressing Recipe from Food Network
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Get Cauliflower Hot Wings with Buttermilk Ranch Dipping Sauce Recipe from Food Network
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Get Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce Recipe from Food Network
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Get Cheddar Scallion Waffles and Dijon Buttermilk Fried Chicken Recipe from Food Network
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This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days.
cooking.nytimes.com
This recipe is by Julia Reed and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar Recipe from Food Network
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Here's Irish soda bread the old school way, with just flour, baking powder, baking soda, salt, and buttermilk. It's not baked, it's cooked on a griddle. Serve with butter and jam, or fry it up crisp in bacon drippings.