We love a 1-2-3 recipe—a formula to commit to memory and keep in your back pocket. These 2-1 High Hat Biscuits are one of those recipes, and they also happen to be Chris Kimball's favorite biscuits. ⁠ ⁠ "High-Hat" refers to their dramatic height, with tall, with flaky, buttery layers. The key is rolling the dough to 1 inch thick instead of the usual ¾ inch—you get fewer biscuits (8 instead of 12), but each one rises so high that the tops sometimes tip over. The folding technique creates multiple
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Caramel sauce doesn’t need water, just attentiveness. Chris Kimball dumps the sugar in a skillet and uses the color as the barometer for done-ness. Couple important notes: use a 12-inch skillet with a stainless, not non-stick, finish so that the color change is clear. And always take the sugar OFF the heat before adding liquid. Recipe below: 1 cup granulated sugar 2/3 cup heavy cream 2 tablespoons salted butter 1 teaspoon vanilla extract Pour the sugar into a 12-inch skillet and shake the pan to
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