These six-ingredient biscuits come out perfectly flaky

"I'm 78, Southern and these were the best biscuits I've ever made."

View in browser|nytimes.com April 15, 2025 Christopher Testani for The New York Times All-purpose biscuits These homemade biscuits are perfect for sopping up syrup, as a base for country ham or as a show-stealing side dish. And they're easy to make — really. View the recipe. Sign up for the Cooking newsletter Feast on recipes and culinary inspiration from Sam Sifton, Melissa Clark and New York Times Cooking. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this message because you signed up for updates from The New York Times. To stop receiving From The Times, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to The TimesGet The New York Times app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018