Recipes Bread Quick Bread Biscuits Cola Biscuits 5.0 (1) 1 Review These buttery skillet biscuits get a surprising boost from cola in the dough. By Erika Council Erika Council Erika Council is an Atlanta-based pastry chef. The 2024 F&W Best New opened the Bomb Biscuit Co. brick and mortar establishment in 2020 and released her cookbook, Still We Rise, in 2023. She's known for her Southern-style biscuits and biscuit sandwiches. Food & Wine's Editorial Guidelines Published on September 17, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 25 mins Total Time: 45 mins Yield: 8 biscuits Jump to recipe Cola and brown sugar give the biscuits a light caramelized sweetness.Starting with melted butter in the bottom of the skillet helps the biscuits form crisp, golden-brown bottoms.Serve the biscuits with bacon jam to complement the spiced savory notes of the cola. These tender, flaky biscuits from F&W 2024 Best New Chef Erika Council get their faint sweetness and caramelized depth from cola and brown sugar. Baked in a hot, buttered cast-iron skillet, the biscuits develop crisp, golden edges and a soft, fluffy interior. When cutting the biscuit dough, push the cutter straight down without twisting which can seal the edges and hinder the biscuits’ lofty rise. “Nostalgia plays a huge part in keeping me inspired,” says Council. “My life was shaped by a profound group of individuals who were incredible cooks and bakers. I often draw from memories of the comfort food brought me, and try to re-create that same sense of comfort through the dishes I serve.” Tips for the fluffiest biscuits Use a gentle hand when mixing the dough.Fold the dough several times to create lots of little layers.Avoid twisting the biscuit cutter when cutting out the biscuits.Arrange the biscuits right next to each other, with their sides touching, in the baking pan. In Search of the Best Biscuits in the U.S. Notes from the Food & Wine Test Kitchen If the dough feels sticky, dust it lightly with flour, but avoid adding too much to keep biscuits tender. Bacon jam is available at specialty grocery stores, or to make your own. ‘This recipe was developed by Erika Council; the text was written by Paige Grandjean Keep Screen Awake Ingredients 1/4 cup salted butter, plus more, melted, for brushing 2 cups all-purpose flour (about 8 1/2 ounces), plus more for dusting 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/4 cup chilled vegetable shortening, cubed 2 tablespoons light brown sugar 1/2 cup cold sour cream 1/2 cup cola soft drink, chilled Softened butter or bacon jam, for serving Directions Place butter in a 10-inch cast-iron skillet. Transfer skillet to oven; preheat oven to 450°F. Once butter is melted (8 to 10 minutes), remove from oven, and set aside. Do not turn oven off. Meanwhile, pulse together flour, baking powder, and salt in a food processor until combined, about 10 pulses. Scatter cubed shortening evenly over flour mixture; pulse until well combined and mixture resembles coarse cornmeal, about 12 pulses. Transfer to a medium bowl, and whisk in brown sugar. Make a well in center of flour mixture, and add sour cream; stir gently using a rubber spatula until mixture is crumbly. Make another well in center of mixture, and add cola; fold gently until dough forms a ball with no dry bits of flour remaining. Turn dough out onto a lightly floured work surface, and dust top of dough lightly with additional flour. With floured hands, pat dough into an 11- x 6-inch rectangle (about 1/2 inch thick). Fold short ends of rectangle toward the center, 1 end on top of the other, creating a trifold. Dust dough lightly with flour, and pat down again into an 11- x 6-inch rectangle; repeat folding process. Repeat patting and folding process for a third time. Pat dough to 3/4-inch thickness; cut into 8 biscuits using a 2 1/2-inch round cutter (do not twist the cutter), reshaping and cutting scraps as needed. Place biscuits side by side in reserved skillet with butter. Bake until biscuits are golden brown, about 15 minutes, rotating skillet halfway through baking time. Brush with additional melted butter; serve warm with softened butter or bacon jam. Make ahead Flour mixture can be made through step 2 up to one week in advance and stored in an airtight container in the refrigerator. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.