These biscuits are best eaten warm, chef Curtis Stone says, but they can be made up to 1 day ahead, cooled and stored airtight at room temperature.
GET THE RECIPE: Curtis Stone's Old-Fashioned Southern Biscuits
These biscuits are best eaten warm, chef Curtis Stone says, but they can be made up to 1 day ahead, cooled and stored airtight at room temperature.
GET THE RECIPE: Curtis Stone's Old-Fashioned Southern Biscuits