Rub the flour and butter together until the mixture resembles fine crumbs (you could do this in a food processor) Fold in the icing sugar and lemon ... the biscuits with some of the cream.

Some possets can be very heavy on the cream ... until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool. Serve the lemon posset with the lavender ...

In 2009, when pastry chef Hannah Pollack was working for chef Xavier Meers’s Richmond, Virginia, restaurant, she debuted a nostalgia bomb of a dessert: an ice cream sandwich that took a ...

This month, try some tasty cookies, nonalcoholic beer and spirits, sweet chili sauce and frozen biscuits you can pull out in a pinch. The team at Callie’s Hot Little Biscuit bakes dark chocolate ...

Imagine biting into a soft, flaky biscuit, only to discover a rich crab filling that melts in your mouth, enhanced by a burst of zesty lemon butter. These biscuits are more than just a snack ...