Dinner just got a whole lot cozier with these irresistible biscuit recipes! Whether you’re craving classic comfort food or quick weeknight solutions, these flaky, buttery delights are the perfect addition to any meal. From savory cheddar drop biscuits to sweet honey-glazed rounds, get ready to elevate your dinner game. Let’s dive into these 21 scrumptious ideas that’ll have everyone asking for seconds!
Classic Buttermilk Biscuits with Sage Gravy
Under the quiet hum of a December afternoon, I find myself drawn to the kitchen, where the promise of warmth and comfort begins with flour-dusted hands and the earthy scent of sage. There’s something deeply grounding about the ritual of making biscuits and gravy—a simple, soulful meal that feels like a gentle embrace on a chilly day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold
– 3/4 cup buttermilk, cold
– 1/2 pound breakfast sausage
– 3 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 tablespoon fresh sage, chopped
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. Cut 1/2 cup cold unsalted butter into small cubes and add it to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
5. Pour in 3/4 cup cold buttermilk and stir gently with a fork until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it back to 1-inch thickness; repeat this folding process two more times to create flaky layers.
8. Use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
9. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
11. While the biscuits bake, heat a large skillet over medium heat and add 1/2 pound breakfast sausage, breaking it into small pieces with a spatula.
12. Cook the sausage for 5-7 minutes, stirring occasionally, until it is browned and cooked through, then transfer it to a plate, leaving the drippings in the skillet.
13. Add 3 tablespoons unsalted butter to the skillet and let it melt over medium heat.
14. Sprinkle in 1/4 cup all-purpose flour and whisk constantly for 2-3 minutes to form a roux, cooking until it turns a light golden color to remove the raw flour taste.
15. Gradually pour in 2 cups whole milk while whisking continuously to prevent lumps from forming.
16. Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring often, until the gravy thickens to a creamy consistency.
17. Stir in the cooked sausage, 1 tablespoon chopped fresh sage, and 1/2 teaspoon black pepper, and let it simmer for another 2 minutes to blend the flavors.
18. Split the warm biscuits in half and spoon the sage gravy generously over the top.
Kindly let the biscuits rest for a minute after baking—their flaky layers will settle into a tender, buttery crumb that soaks up the rich gravy beautifully. The savory sage adds an herbal depth that balances the creamy sausage, making this dish perfect for a leisurely brunch or a cozy weeknight supper.
Cheddar and Chive Drop Biscuits
Folding the dough gently in the quiet kitchen, I let the flour dust settle like snow on the countertop, remembering how these simple biscuits once filled my grandmother’s house with a warmth that lingered long after the oven cooled. There’s a humble comfort in their ragged edges and soft centers, a reminder that some of the best moments begin with just a bowl, a spoon, and a few honest ingredients.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 1 cup shredded sharp cheddar cheese
– ¼ cup chopped fresh chives
– 1 cup buttermilk
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
5. Gently stir in the shredded sharp cheddar cheese and chopped fresh chives until evenly distributed.
6. Pour in the buttermilk and mix with a fork just until the dough comes together and no dry flour is visible; avoid overmixing to keep the biscuits tender.
7. Using a large spoon or a ¼-cup measuring cup, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven at 450°F for 12–15 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
9. Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before serving.
Each bite reveals a flaky, buttery crumb speckled with the sharp tang of cheddar and the fresh, onion-like hint of chives. Enjoy them warm from the oven, split and slathered with honey butter, or alongside a bowl of soup for a cozy, satisfying meal.
Garlic Herb Biscuits with Parmesan
Cradling a warm biscuit on a quiet afternoon feels like a small, savory embrace. These garlic herb biscuits with parmesan are my go-to when I want something comforting yet elegant, with a golden crust that gives way to a tender, fragrant interior. They come together quickly, filling the kitchen with an aroma that promises coziness.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup whole milk
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh chives, chopped
– 1/2 cup grated parmesan cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Stir in 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, and 1/2 cup grated parmesan cheese until evenly distributed.
5. Pour in 3/4 cup whole milk, gently mixing with a fork just until a shaggy dough forms and no dry flour remains, being careful not to overwork it to keep the biscuits tender.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising, and place them on the prepared baking sheet about 1 inch apart.
8. Gather any dough scraps, gently pat them together, and cut more biscuits until all dough is used.
9. Bake in the preheated oven at 425°F for 12 to 15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
10. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving.
Each biscuit emerges with a crisp, buttery exterior that yields to a soft, fluffy center, infused with the savory notes of garlic and herbs. Enjoy them warm, split and slathered with honey butter, or alongside a hearty soup for a simple, satisfying meal.
Sweet Potato Biscuits with Maple Butter
Remembering how the light slants through the kitchen window this time of year, I find myself reaching for the familiar comfort of sweet potatoes, their earthy sweetness a quiet anchor in the bustling season. There’s a gentle magic in transforming them into something warm and tender, a process that feels less like cooking and more like a slow, deliberate kind of care. These biscuits, paired with a whisper of maple, are that quiet offering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup mashed, cooled sweet potato
– 1/3 cup cold unsalted butter, cubed
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 3/4 cup cold buttermilk
– 2 tablespoons pure maple syrup
– 4 tablespoons unsalted butter, softened
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until fully combined.
3. Add 1/3 cup cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining, which helps create flaky layers.
5. In a separate bowl, stir together 1 cup mashed, cooled sweet potato, 3/4 cup cold buttermilk, and 2 tablespoons pure maple syrup until smooth.
6. Pour the sweet potato mixture into the flour-butter mixture.
7. Gently fold with a spatula just until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle.
10. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits, pressing straight down without twisting to ensure even rising.
11. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
12. Gather any dough scraps, gently pat them back together to 1-inch thickness, and cut out remaining biscuits.
13. Bake the biscuits on the center rack for 12 to 15 minutes, or until they are puffed and the tops are lightly golden brown.
14. While the biscuits bake, make the maple butter by beating 4 tablespoons softened unsalted butter with 1 tablespoon pure maple syrup in a small bowl until smooth and creamy.
15. Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before serving.
16. Serve the warm biscuits with the maple butter on the side.
Knowing these biscuits emerge from the oven with a tender, slightly crumbly interior and a subtly crisp exterior makes the wait worthwhile. Their natural sweetness, deepened by the maple-kissed butter, feels like a quiet celebration—perfect alongside a morning coffee or as a humble, heartfelt end to a simple supper.
Bacon and Cheddar Stuffed Biscuits
A quiet morning finds me in the kitchen, the simple act of folding dough around sharp cheddar and smoky bacon feeling like a small, comforting ritual. It’s a humble recipe, really—just biscuits, but transformed into something warm and deeply satisfying, perfect for a slow weekend or a thoughtful gift to a friend.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 4 slices bacon, cooked crisp and crumbled
– 1 cup sharp cheddar cheese, shredded
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining; this creates flaky layers.
5. Pour in the cold buttermilk and stir gently with a fork until a shaggy dough just begins to form.
6. Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until it comes together; avoid overworking to keep the biscuits tender.
7. Pat the dough into a rough rectangle about 1/2-inch thick.
8. Evenly sprinkle the crumbled bacon and shredded sharp cheddar cheese over the entire surface of the dough.
9. Carefully fold the dough in half over the filling and press down gently to seal.
10. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits from the folded dough, pressing straight down without twisting to help them rise evenly.
11. Place the cut biscuits on the prepared baking sheet, spacing them about 2 inches apart.
12. Gather any dough scraps, gently pat them together, and cut out more biscuits until all dough is used.
13. Bake in the preheated oven at 425°F for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
14. Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before serving.
Rustic and golden, these biscuits emerge with a crisp exterior that gives way to tender, fluffy layers within. The sharp cheddar melts into pockets of richness, while the bacon adds a savory, smoky crunch in every bite. Serve them warm alongside a bowl of soup for a cozy meal, or split and toast them the next day for a delightful breakfast treat.
Flaky Honey Butter Biscuits
Beneath the quiet hum of the kitchen, there’s a simple, soul-warming magic in pulling apart a warm, flaky biscuit, its layers giving way to reveal a tender, buttery interior kissed with the gentle sweetness of honey. It’s the kind of humble comfort that feels like a slow, deep breath, a small ritual of flour and patience that yields something far greater than the sum of its parts. Let’s gather our ingredients and begin.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup cold buttermilk
– 1/4 cup honey
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients.
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining; this creates flaky layers.
5. Make a well in the center of the mixture and pour in 3/4 cup cold buttermilk and 1/4 cup honey.
6. Gently stir with a fork just until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
8. Fold the dough in half over itself, then pat it back down to 1-inch thickness; repeat this folding process two more times to build additional layers.
9. Using a floured 2.5-inch round biscuit cutter, press straight down without twisting to cut out biscuits, which helps them rise evenly.
10. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
11. Re-roll any dough scraps gently, pat to 1-inch thickness, and cut out remaining biscuits.
12. Bake in the preheated oven for 10 to 12 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
13. While the biscuits are baking, combine 2 tablespoons melted unsalted butter with the remaining 1 tablespoon of honey in a small bowl.
14. As soon as the biscuits come out of the oven, brush the tops generously with the honey butter mixture using a pastry brush.
15. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Soft and warm from the oven, these biscuits offer a delicate, honeyed crust that gives way to countless tender, flaky layers within. Their subtle sweetness makes them perfect for breakfast with a drizzle of extra honey or as a comforting side, torn open to soak up soups or stews.
Southern Style Buttermilk Biscuits
Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of flour and butter, a ritual that feels like a quiet conversation with generations past. There’s something deeply grounding about the simple act of making biscuits, a humble offering that carries the warmth of Southern kitchens and the promise of shared moments.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients.
4. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining, which helps create flaky layers.
5. Make a well in the center of the mixture and pour in 3/4 cup cold buttermilk.
6. Gently stir with a fork just until the dough comes together and no dry flour is visible, being careful not to overmix to keep the biscuits tender.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
8. Fold the dough in half over itself, then pat it back down to 1-inch thickness; repeat this folding process two more times to build flaky layers.
9. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
10. Place the cut biscuits on the prepared baking sheet, arranging them close together so their sides touch during baking for higher rise.
11. Brush the tops of the biscuits lightly with 2 tablespoons melted unsalted butter.
12. Bake in the preheated oven at 450°F for 10-12 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
13. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Remember, these biscuits emerge from the oven with a crisp, golden exterior that gives way to a soft, pillowy interior, layered with buttery richness and a subtle tang from the buttermilk. They’re perfect split open and slathered with honey or jam, or served alongside a bowl of hearty soup, their warmth melting into every bite like a gentle embrace.
Biscuits with Sausage Gravy
Gently, on mornings when the world outside feels a bit too sharp, I find myself drawn to the kitchen for this quiet ritual. There’s a profound comfort in the simple alchemy of flour, fat, and milk, transforming into something that feels like a warm embrace on a plate. It’s a dish that asks for patience and rewards it with soul-deep satisfaction.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup cold buttermilk
– 1 lb bulk breakfast sausage
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 1/2 tsp black pepper
– 1/4 tsp crushed red pepper flakes
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
3. Add the 1/2 cup of cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining; keeping the butter cold is key for flaky layers.
4. Make a well in the center and pour in the 3/4 cup of cold buttermilk. Stir gently with a fork just until a shaggy dough forms and no dry flour is visible.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it out again to 1-inch thickness; repeat this fold once more to create layers.
6. Pat the dough to a consistent 1-inch thickness. Using a 2.5-inch round cutter dipped in flour, cut out biscuits, pressing straight down without twisting to help them rise evenly.
7. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart. Gather the dough scraps, gently pat them out again, and cut more biscuits until all dough is used.
8. Bake the biscuits on the center rack for 12-15 minutes, or until they are puffed and golden brown on top.
9. While the biscuits bake, place a large skillet or Dutch oven over medium heat. Add the 1 pound of breakfast sausage and cook, breaking it into small crumbles with a wooden spoon, for 8-10 minutes until it is fully browned and no pink remains.
10. Sprinkle the 1/4 cup of flour over the cooked sausage and stir constantly for 1-2 minutes to cook the raw flour taste out, which will thicken your gravy.
11. Gradually pour in the 3 cups of whole milk while whisking continuously to prevent lumps from forming.
12. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring frequently, for 5-7 minutes until the gravy has thickened to a creamy, coating consistency that will nicely cling to a spoon.
13. Remove the gravy from the heat and stir in the 1/2 teaspoon of black pepper and 1/4 teaspoon of crushed red pepper flakes.
14. Split the warm baked biscuits in half and place them on plates. Ladle the hot sausage gravy generously over the biscuit halves.
Flaky, tender biscuits crumble softly under the weight of the rich, peppery gravy, its creamy texture punctuated by savory sausage crumbles. For a delightful twist, try serving it with a side of sharp cheddar scrambled eggs or a simple arugula salad dressed in lemon to cut through the richness. Leftover gravy reheats beautifully with a splash of milk to loosen it up.
Whole Wheat Biscuits with Rosemary
Zigzagging through my thoughts on this quiet afternoon, I find myself drawn back to the simple comfort of baking, to the earthy aroma of whole wheat and the piney whisper of rosemary that promises a moment of gentle warmth. It’s a recipe that feels like a slow, deep breath—a humble biscuit that grounds you in the rhythm of the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups whole wheat flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 tablespoon fresh rosemary, finely chopped
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 1 tablespoon honey
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups whole wheat flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon fresh rosemary until evenly combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. In a small bowl, stir together 3/4 cup cold buttermilk and 1 tablespoon honey until the honey is fully dissolved.
5. Pour the buttermilk mixture into the flour mixture, and gently fold with a spatula just until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch thick rectangle without kneading.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly, and place them on the prepared baking sheet about 1 inch apart.
8. Gather any dough scraps, gently pat them together, and cut out more biscuits until all the dough is used.
9. Bake the biscuits in the preheated oven at 425°F for 12 to 15 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
10. Transfer the biscuits to a wire rack to cool for 5 minutes before serving.
Yielding to their rustic charm, these biscuits emerge with a crumbly, tender interior and a crisp, golden crust, infused with the subtle, woodsy notes of rosemary. They’re perfect split open and slathered with honey butter for breakfast, or served alongside a hearty stew to soak up the savory juices—a simple pleasure that feels like a warm embrace on a quiet day.
Blue Cheese and Walnut Biscuits
Perhaps it’s the quiet of a winter afternoon that makes me crave something both comforting and bold—a warm, savory biscuit with the sharp tang of blue cheese and the earthy crunch of walnuts, simple enough to stir together yet special enough to feel like a small celebration.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup crumbled blue cheese
– 1/2 cup chopped walnuts
– 3/4 cup cold whole milk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until evenly combined.
3. Add the cold cubed butter to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining; this creates flaky layers.
4. Gently fold in the crumbled blue cheese and chopped walnuts with a spatula until just distributed, being careful not to overmix to keep the biscuits tender.
5. Pour in the cold whole milk, and stir with a fork until a shaggy dough forms and no dry flour remains.
6. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch-thick rectangle without kneading.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising, and place them 2 inches apart on the prepared baking sheet.
8. Gather any dough scraps, gently pat them together, and cut out more biscuits until all dough is used.
9. Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
10. Transfer the biscuits to a wire rack, and let them cool for 5 minutes before serving.
Rich with crumbly pockets of blue cheese and toasted walnuts, these biscuits offer a savory depth that pairs beautifully with a drizzle of honey or alongside a bowl of soup. Their tender interior and crisp edges make them ideal for splitting warm, perhaps with a pat of butter melting into the crevices.
Sour Cream and Onion Biscuits
Just now, as the afternoon light slants through my kitchen window, I find myself craving something simple yet deeply comforting—a biscuit that whispers of lazy Sundays and quiet moments. There’s a humble magic in combining pantry staples into something warm and fragrant, a small ritual that feels like a gentle pause in the day. These biscuits, with their tender crumb and savory notes, are exactly that: a soft, edible sigh of contentment.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup sour cream
– 1/4 cup whole milk
– 1/4 cup finely chopped green onions
– 1/4 cup grated sharp cheddar cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
4. Gently fold in 3/4 cup sour cream, 1/4 cup whole milk, 1/4 cup finely chopped green onions, and 1/4 cup grated sharp cheddar cheese with a spatula until just incorporated, being careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
6. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising, and place them on the prepared baking sheet about 1 inch apart.
7. Gather any dough scraps, gently pat them together, and cut out more biscuits until all dough is used.
8. Bake the biscuits in the preheated oven at 425°F for 12 to 15 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
9. Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before serving.
Soft and flaky, these biscuits offer a delicate balance of tangy sour cream and savory onion, with pockets of melted cheddar adding a rich depth. Serve them warm, split open and slathered with butter, or alongside a hearty soup for a cozy meal that feels like a quiet embrace.
Jalapeno Cheddar Biscuits
Folding the dough gently, I think of how these biscuits hold a quiet warmth—a simple comfort that feels like a slow Sunday morning, even on the busiest of days. They’re a humble treat, with pockets of melted cheddar and a gentle kick from jalapeños, perfect for savoring with a cup of coffee or alongside a bowl of soup.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 1 cup shredded sharp cheddar cheese
– 2 jalapeños, seeded and finely diced
– ¾ cup buttermilk, cold
– 1 tablespoon honey
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Stir in the shredded sharp cheddar cheese and finely diced jalapeños until evenly distributed.
6. In a small bowl, combine the cold buttermilk and honey, stirring gently to mix.
7. Pour the buttermilk mixture into the flour mixture, and use a fork to stir just until a shaggy dough forms—avoid overmixing to keep the biscuits tender.
8. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
9. Fold the dough in half over itself, then pat it back to 1-inch thickness; repeat this folding process once more to create flaky layers.
10. Using a 2.5-inch round biscuit cutter, cut out biscuits by pressing straight down without twisting to help them rise evenly.
11. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
12. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
13. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving.
Melted cheddar weaves through each flaky layer, while the jalapeños offer a subtle heat that lingers pleasantly. Serve them warm, split open with a pat of butter, or crumbled over a hearty chili for a cozy twist.
Herbed Biscuits with Melted Gruyere
Just now, as the afternoon light slants across the kitchen counter, I find myself thinking about the quiet comfort of a warm biscuit. Its simple, flaky layers, fragrant with herbs and cradling a pocket of melted cheese, feel like a small, perfect pause in the day. It’s the kind of humble, hands-on baking that slows time and fills a room with the most welcoming scent.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup whole milk, cold
– 2 tablespoons fresh chives, finely chopped
– 1 tablespoon fresh thyme leaves
– 4 ounces Gruyere cheese, shredded
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Pour 3/4 cup cold whole milk into the bowl, then add 2 tablespoons chopped fresh chives and 1 tablespoon fresh thyme leaves.
6. Gently stir with a fork until a shaggy dough just begins to form, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
8. Fold the dough over onto itself in thirds, like a letter, then pat it back down to 1-inch thickness; repeat this folding process once more to create flaky layers.
9. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
10. Place the cut biscuits onto the prepared baking sheet, gathering and gently re-patting any scraps to cut more.
11. Create a small well in the center of each biscuit with your thumb and evenly divide 4 ounces of shredded Gruyere cheese among them, pressing it gently into the wells.
12. Bake the biscuits on the center rack for 12-14 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
13. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Light and tender, these biscuits offer a delicate crunch that gives way to a soft, herb-flecked interior. The melted Gruyere adds a rich, nutty depth that pairs beautifully with the fresh chives and thyme. Consider serving them split and topped with a soft-poached egg for a decadent breakfast, or alongside a bowl of tomato soup for a comforting lunch.
Cornmeal Biscuits with Chili Flakes
Cradling a warm bowl on this quiet afternoon, I find myself drawn to the simple comfort of baking—a gentle rhythm of measuring and mixing that feels like a quiet conversation with the kitchen. These cornmeal biscuits, sparked with chili flakes, are my humble offering to that ritual, a rustic treat that holds both warmth and a subtle, welcome heat.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 tablespoon granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1 cup whole milk
– 1 tablespoon chili flakes
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon granulated sugar until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients.
4. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
5. Stir in 1 tablespoon chili flakes evenly throughout the mixture.
6. Pour 1 cup whole milk into the bowl all at once.
7. Gently fold the mixture with a spatula just until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle without kneading it.
10. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
11. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
12. Gather any dough scraps, gently pat them together, and cut out more biscuits until all dough is used.
13. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up.
14. Remove the baking sheet from the oven and let the biscuits cool on a wire rack for 5 minutes before serving.
Here, the cornmeal lends a delightful, gritty texture that contrasts beautifully with the flaky, buttery layers, while the chili flakes weave a gentle, smoky heat throughout each bite. Try splitting one warm and slathering it with honey butter for a sweet-spicy twist, or serve alongside a hearty stew to soak up the rich flavors.
Caramelized Onion and Cheddar Biscuits
Sometimes the simplest things hold the most comfort, like the slow, sweet transformation of onions in a pan and the promise of warm, cheesy biscuits straight from the oven. It’s a quiet kitchen ritual that fills the air with a caramelized, savory perfume, a humble process that yields something truly special. These biscuits are that—a tender, flaky embrace of sharp cheddar and deeply sweet onions, perfect for a slow morning or a cozy evening.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 large yellow onion, thinly sliced
– 1/4 teaspoon granulated sugar
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold buttermilk
– 1 large egg, beaten
Instructions
1. Melt 2 tablespoons of unsalted butter in a large skillet over medium-low heat.
2. Add the thinly sliced yellow onion and 1/4 teaspoon granulated sugar to the skillet.
3. Cook the onion, stirring occasionally, for 25-30 minutes until it turns a deep golden brown and is very soft.
4. Transfer the caramelized onion to a plate and let it cool completely to room temperature.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
7. Add 1/2 cup of cold, cubed unsalted butter to the flour mixture.
8. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
9. Stir in 1 cup of shredded sharp cheddar cheese and the cooled caramelized onions until evenly distributed.
10. Pour 3/4 cup of cold buttermilk into the bowl.
11. Gently mix with a fork just until a shaggy dough forms, being careful not to overwork it to ensure tender biscuits.
12. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
13. Fold the dough in half over itself, then pat it back down to 1 inch thick; repeat this folding process once more to create flaky layers.
14. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
15. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them.
16. Brush the tops of the biscuits lightly with the beaten egg for a golden finish.
17. Bake at 425°F for 18-20 minutes, or until the biscuits are puffed and golden brown on top.
18. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Just out of the oven, they offer a delightful contrast: a crisp, golden exterior that gives way to a soft, fluffy interior studded with pockets of melted cheddar and sweet onion. The flavor is richly savory with a subtle sweetness, making them ideal split and topped with a pat of butter, served alongside a hearty soup, or simply enjoyed warm on their own as a comforting treat.
Zucchini and Feta Biscuits
A quiet afternoon in the kitchen often calls for something simple yet deeply satisfying, a small comfort to hold in your hands. These biscuits, with their tender crumb and pockets of salty feta, feel like a gentle secret shared between you and the oven. They are a humble celebration of summer’s bounty, even on a winter’s day.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup unsalted butter, cold and cubed
– 1 cup grated zucchini, moisture squeezed out
– 3/4 cup crumbled feta cheese
– 3/4 cup buttermilk, cold
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
5. Gently fold in the grated zucchini and crumbled feta cheese until just distributed.
6. Pour in the cold buttermilk and stir with a fork until a shaggy dough just begins to form.
7. Tip: Handle the dough as little as possible to keep the butter cold, which ensures flaky layers.
8. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
9. Using a floured 2.5-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting.
10. Tip: Twisting the cutter seals the edges and can prevent the biscuits from rising properly.
11. Place the cut biscuits onto the prepared baking sheet, arranging them so they are just touching.
12. Gather the dough scraps, gently pat them together, and cut out remaining biscuits.
13. Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown.
14. Tip: For extra color, you can brush the tops with a little buttermilk before baking.
15. Transfer the biscuits to a wire rack and let them cool for at least 5 minutes before serving.
Kindly warm from the oven, they offer a wonderfully tender, slightly moist interior contrasted by a crisp, golden crust. The feta melts into savory pockets, its saltiness perfectly balancing the zucchini’s mild sweetness. Consider splitting one while still warm, slathering it with honey butter for a delightful sweet-and-salty bite, or serving it alongside a simple soup for a comforting, complete meal.
Sun-Dried Tomato and Basil Biscuits
Sometimes, the simplest moments in the kitchen are the most grounding, like the quiet ritual of folding sun-dried tomatoes and fresh basil into a soft biscuit dough. It’s a small act that fills the air with a warm, herby fragrance, promising a savory treat that feels both rustic and special.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
– 1/4 cup fresh basil leaves, finely chopped
– 1 tbsp honey
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
4. Tip: Keep the butter and buttermilk cold to ensure flaky layers in the baked biscuits.
5. Pour the cold buttermilk and honey into the flour-butter mixture, and stir gently with a fork until a shaggy dough just begins to form.
6. Gently fold in the finely chopped sun-dried tomatoes and fresh basil until they are evenly distributed throughout the dough, being careful not to overmix.
7. Tip: If the dough feels too sticky, lightly flour your hands and the work surface to prevent sticking while handling.
8. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
9. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
10. Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart.
11. Bake in the preheated oven at 425°F for 12 to 15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
12. Tip: For extra browning, you can brush the tops with a little buttermilk before baking.
13. Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before serving.
14. Very tender and flecked with savory bits, these biscuits offer a delightful contrast of textures—crisp edges giving way to a soft, fluffy interior. Their rich, tangy flavor from the tomatoes and basil makes them perfect for splitting open and slathering with herbed butter or serving alongside a cozy soup.
Conclusion
These 21 scrumptious biscuit recipes truly transform any dinner into a cozy, memorable meal. Whether you’re craving classic buttermilk or something adventurous, there’s a perfect biscuit waiting for you. We’d love to hear which recipes become your family favorites—drop a comment below! And if you enjoyed this roundup, please share it on Pinterest to spread the biscuit love. Happy baking!
