NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

Biscuit Essentials

Use only chilled butter or margarine.

Stir dry ingredients well to distribute the leavening agent.

Mix the butter, margarine, or shortening and flour only until the mixture resembles coarse crumbs.

Stir in the liquid just until moistened.

Lightly knead the dough by folding and pressing; 10 to 12 strokes should be enough to distribute the moisture.

Cut out as many as possible from a single rolling of the dough (additional rolling and flour will make them tough and dry). Cutting the dough into squares will eliminate the need to reroll it.

Place biscuits or scones close together on the baking sheet for a soft crust; for a crispy crust, place them about 1 inch apart.

Remove from the oven when top and bottom crusts are an even golden brown.

  • Store in foil or a sealed plastic bag at room temperature for 2 to 3 days; freeze in heavy foil or air-tight container up to 3 months.
  • Reheat foil-wrapped biscuits in a 300° oven for 10 to 12 minutes; reheat frozen biscuits for 20 to 25 minutes.
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