Picture this: the warm, buttery aroma of freshly baked biscuits filling your kitchen. Whether you’re craving flaky layers for breakfast, savory cheddar bites for dinner, or sweet treats for dessert, this collection of 35 beginner-friendly recipes has you covered. From classic buttermilk to creative twists, let’s dive into the comforting world of homemade biscuits—no fancy skills required!
Classic Buttermilk Biscuits
Nostalgia has a way of settling in the kitchen, especially on quiet afternoons when the light slants just so. Today, I find myself reaching for the familiar comfort of flour and butter, the simple act of making buttermilk biscuits feeling like a gentle return to something warm and grounding. There’s a quiet joy in the rhythm of cutting cold butter into flour, a meditation in the waiting as the oven does its work.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture:
– 2 cups (240g) all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
For the wet mixture:
– 1/2 cup (113g) unsalted butter, cold and cubed
– 3/4 cup (180ml) cold buttermilk
Instructions
1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Use a pastry cutter or your fingertips to cut 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 the cold buttermilk.
6. Gently stir with a fork just until the dough begins to come together and no dry flour is visible; avoid overmixing to keep the biscuits tender.
7. Turn the shaggy dough out onto a lightly floured surface.
8. Gently pat the dough into a 1-inch thick rectangle, using your hands without kneading.
9. Fold the dough in half, then pat it back down to 1-inch thickness; repeat this folding process two more times to build flaky layers.
10. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
11. Place the cut biscuits on the prepared baking sheet, arranging them so they are just touching each other to help them rise upward.
12. Gather any dough scraps, gently pat them together, and cut out more biscuits until all the dough is used.
13. Bake the biscuits in the preheated oven at 450°F for 12 to 15 minutes, or until they 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.
These biscuits emerge with a crisp, golden exterior that gives way to a soft, pillowy interior, rich with buttery flavor and a subtle tang from the buttermilk. Serve them warm, split open and slathered with honey or jam, or use them as a base for savory breakfast sandwiches—their flaky layers make every bite a quiet delight.
Cheddar and Chive Biscuits
Baking on a quiet afternoon feels like a small, steady ritual, the kind that fills the kitchen with warmth and the gentle promise of something simple and good. These biscuits come together with a familiar, comforting rhythm, where the chill of butter and the sharpness of cheddar mingle with the soft green of chives.
Serving: 12 biscuits | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Mix
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon baking soda
For the Wet Mix
– 1/2 cup unsalted butter, cold and cubed
– 1 cup sharp cheddar cheese, shredded
– 1/4 cup fresh chives, finely chopped
– 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 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon baking soda until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. 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—this creates flaky layers as the butter melts during baking.
4. Stir in 1 cup shredded sharp cheddar cheese and 1/4 cup finely chopped fresh chives until evenly distributed.
5. Pour in 3/4 cup cold buttermilk. Gently mix with a fork just until the dough comes together; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half over itself, then pat it back to 1-inch thickness—this folding technique adds extra flakiness.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly. Gather and re-pat any scraps to cut more biscuits.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with extra buttermilk for a golden finish.
9. Bake in the preheated oven at 425°F for 12 to 15 minutes, or until the biscuits are puffed and golden brown on top.
10. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Fresh from the oven, these biscuits offer a tender, flaky crumb that gives way to pockets of melted cheddar and the subtle onion-like flavor of chives. They’re perfect split open and slathered with butter for breakfast, or served alongside a bowl of soup to soak up every last drop.
Fluffy Drop Biscuits
Kindly, as the afternoon light fades, I find myself drawn to the simple comfort of making something warm and tender from scratch. These fluffy drop biscuits, with their soft crumb and golden tops, feel like a gentle embrace on a quiet day—a reminder that the most satisfying moments often come from humble beginnings, mixed with care and baked with patience.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons granulated sugar
For the wet mixture:
– 1 cup cold whole milk
– 1/2 cup unsalted butter, melted and cooled slightly
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
3. In a separate medium bowl, pour the cold whole milk and add the melted unsalted butter, stirring gently with a fork to incorporate without overmixing.
4. Tip: For flakier biscuits, ensure the butter is just melted and not hot to prevent activating the gluten too early.
5. Pour the wet mixture into the dry ingredients and stir with a spatula until a shaggy dough forms, about 30 seconds—it should be slightly lumpy and not smooth.
6. Tip: Avoid over-stirring to keep the biscuits tender; a few dry streaks are fine.
7. Using a large spoon or cookie scoop, drop 8 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed, golden brown on top, and a toothpick inserted into the center comes out clean.
9. Tip: Check at 12 minutes to prevent over-baking, as ovens can vary—the tops should spring back lightly when touched.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Lightly crisp on the outside with a cloud-like interior, these biscuits offer a buttery sweetness that melts on the tongue. Serve them warm, split open and drizzled with honey, or alongside a hearty stew for a cozy meal that feels like home.
Whole Wheat Honey Biscuits
Gently, as the afternoon light fades, I find myself drawn to the quiet comfort of baking—a simple ritual that fills the kitchen with warmth and the heart with ease. These whole wheat honey biscuits are a humble offering, a tender crumb sweetened just enough to feel like a gentle embrace on a slow day.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture:
– 2 cups whole wheat flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
For the wet mixture:
– 1/3 cup cold unsalted butter, cubed
– 1/2 cup whole milk
– 1/4 cup honey
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 whole wheat flour, 1 tablespoon baking powder, and 1/2 teaspoon salt until fully combined.
3. Add 1/3 cup cold unsalted butter, cubed, to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces remaining for flakiness.
4. In a small bowl, gently stir together 1/2 cup whole milk and 1/4 cup honey until the honey is mostly dissolved.
5. Pour the wet mixture into the dry ingredients. Stir with a fork 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 gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half over itself, then pat it back to 1-inch thickness; repeat this folding process once more to create layers.
8. Use a 2-inch round biscuit 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 at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits sound hollow when tapped lightly.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
As you break one open, the crumb is soft and slightly dense, with a subtle nuttiness from the whole wheat that pairs beautifully with the gentle sweetness of honey. Serve them warm with a dollop of jam or a drizzle of extra honey for a cozy treat that feels like a quiet moment of solace.
Cinnamon Raisin Biscuits
Just now, as the afternoon light slants through the kitchen window, I find myself reaching for the familiar comfort of flour and cinnamon. There’s a quiet magic in transforming simple staples into something warm and fragrant, a small ritual that feels like a gentle pause in the day.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Biscuit Dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 3/4 cup cold whole milk
For the Filling:
– 1/3 cup packed light brown sugar
– 1 1/2 teaspoons ground cinnamon
– 1/2 cup raisins
For the Glaze:
– 1 cup powdered sugar
– 2 tablespoons whole milk
– 1/2 teaspoon vanilla extract
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 granulated sugar until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Tip: Keeping the butter cold is key for flaky layers, so work quickly.
4. Pour the cold whole milk into the bowl and stir with a fork just until a shaggy dough begins to form.
5. Turn the dough out onto a lightly floured surface and gently pat it into a rough rectangle about 1/2-inch thick.
6. In a small bowl, mix together the packed light brown sugar and ground cinnamon for the filling.
7. Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the dough, then scatter the raisins on top.
8. Starting from a long side, tightly roll the dough into a log. Tip: Roll firmly but gently to keep the layers intact without squeezing out the filling.
9. Using a sharp knife, slice the log into 8 equal rounds and place them cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake in the preheated 425°F oven for 12 to 15 minutes, or until the biscuits are puffed and the tops are golden brown. Tip: Ovens vary, so check at 12 minutes; the bottoms should sound hollow when tapped.
11. While the biscuits bake, prepare the glaze by whisking together the powdered sugar, whole milk, and vanilla extract in a small bowl until smooth.
12. Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes.
13. Drizzle the glaze over the warm biscuits.
Each bite offers a tender, flaky crumb that gives way to a sweet, spiced heart of raisins. Enjoy them fresh from the oven when the glaze is still slightly tacky, or pair one with a cup of black tea for a quietly luxurious afternoon treat.
Garlic and Herb Biscuits
Gently, as the afternoon light fades on this December day, I find myself drawn to the simple comfort of baking—the kind that fills a kitchen with warmth and promises a quiet, savory reward. There’s something deeply soothing about the ritual of mixing dough, the earthy scent of garlic and herbs rising with the heat, creating little golden biscuits that feel like a soft embrace on a chilly evening.
Serving: 12 biscuits | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 teaspoon dried parsley
– 1/2 teaspoon dried thyme
– 1/2 teaspoon garlic powder
For the wet mixture:
– 1/2 cup cold unsalted butter, cubed
– 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, dried parsley, dried thyme, and garlic powder until evenly combined.
3. Add the cold unsalted butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining; this creates flaky layers as the biscuits bake.
4. Pour in the cold whole milk and stir gently with a fork until a shaggy dough just comes together, 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. Fold the dough in half over itself, then pat it back down to 1 inch thick; repeat this folding process once more to build extra flakiness.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly in the oven.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven at 425°F for 10–12 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
10. Remove the baking sheet from the oven and let the biscuits cool on a wire rack for 5 minutes before serving.
Just out of the oven, these biscuits offer a delicate, flaky crumb that shatters lightly with each bite, infused with the aromatic blend of garlic and herbs. Their savory warmth pairs beautifully with a drizzle of honey for a sweet contrast or alongside a hearty soup, making them a versatile treat that feels both rustic and refined.
Sweet Potato Biscuits
Years have a way of softening the edges of memory, but some flavors remain crisp and clear—like the warm, earthy sweetness of roasted sweet potatoes folded into tender, flaky biscuits. On quiet afternoons when the light slants just so, I find myself reaching for this recipe, a gentle reminder of autumn’s lingering embrace. It’s a simple joy, these golden rounds, born from humble roots and a patient hand.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the sweet potato mixture:
– 1 cup mashed roasted sweet potato (cooled to room temperature)
– 2 tablespoons unsalted butter, melted
For the biscuit dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1/3 cup cold unsalted butter, cubed
– 3/4 cup cold buttermilk
– 2 tablespoons honey
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. Add the cold, cubed 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—this creates flaky layers as the biscuits bake.
4. In a separate bowl, stir the mashed sweet potato, melted butter, buttermilk, and honey until smooth.
5. Pour the sweet potato mixture into the flour-butter mixture. Gently fold with a spatula just until a shaggy dough forms; avoid overmixing 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 once more to build extra flaky layers.
8. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits without twisting the cutter—twisting can seal the edges and prevent a proper rise.
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. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Nothing compares to the delicate crumb of these biscuits, where each bite reveals a subtle sweetness and a whisper of spice from the roasted potato. They’re perfect split open and slathered with honey butter, or served alongside a bowl of hearty soup for a comforting meal that feels like a quiet hug.
Blueberry Lemon Biscuits
Remembering the quiet mornings of my grandmother’s kitchen, where the scent of something sweet and bright would drift through the house, these blueberry lemon biscuits feel like a gentle embrace—a tender, flaky pastry dotted with bursts of berry and a whisper of citrus that makes the whole day feel a little softer.
Serving: 12 biscuits | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 2/3 cup buttermilk, cold
– 1 tsp vanilla extract
For the filling
– 1 cup fresh blueberries
– Zest of 1 lemon
– 1 tbsp lemon juice
For the glaze
– 1 cup powdered sugar
– 2 tbsp lemon juice
– 1 tbsp 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, granulated sugar, 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 fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces—this ensures flaky layers.
4. Pour in the cold buttermilk and vanilla extract, and gently stir with a fork just until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
5. Gently fold in the fresh blueberries, lemon zest, and lemon juice until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle, handling it as little as possible to avoid melting the butter.
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 2 inches apart.
8. Bake at 425°F for 12–15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
9. While the biscuits cool slightly on a wire rack for 5 minutes, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth for the glaze.
10. Drizzle the glaze over the warm biscuits, letting it set for a few minutes before serving.
Upon pulling them from the oven, the biscuits emerge with a crisp, golden exterior that gives way to a soft, pillowy interior studded with juicy blueberries and bright lemon notes. Serve them warm with a dollop of clotted cream or alongside a cup of herbal tea for a cozy, comforting treat that feels both nostalgic and fresh.
Southern-Style Fluffy Biscuits
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the simple, comforting ritual of making biscuits. There’s something deeply soothing about the rhythm of cutting butter into flour, a gentle process that feels like a meditation in motion. These Southern-style biscuits promise a tender, flaky interior with a golden, crisp top—a humble treat that feels like a warm embrace.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup cold buttermilk
For finishing:
– 2 tablespoons melted butter
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 all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. Add 1/2 cup cold cubed butter to the flour mixture, using a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in 3/4 cup cold buttermilk, stirring gently with a fork just until the dough comes together and no dry flour remains.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Fold the dough in half, then pat it back to 1-inch thickness; repeat this folding process two more times to create flaky layers.
7. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down without twisting, which helps them rise evenly.
8. Place the biscuits on the prepared baking sheet, arranging them close together so their sides touch for softer edges.
9. Bake at 450°F for 10–12 minutes, until the tops are golden brown and the biscuits have puffed up nicely.
10. Remove from the oven and immediately brush the tops with 2 tablespoons melted butter for a glossy finish and extra flavor.
Unfolding from the oven, these biscuits reveal a delicate, airy crumb that practically melts on the tongue, with buttery notes that linger warmly. Serve them split open and slathered with honey or jam for a sweet contrast, or use them as a base for savory breakfast sandwiches with eggs and sausage—their versatility makes them a cherished staple for any meal.
Savory Bacon Cheddar Biscuits
There’s something quietly comforting about the scent of warm biscuits filling the kitchen on a slow afternoon, especially when they’re laced with the smoky richness of bacon and sharp cheddar. These savory biscuits come together with a gentle, hands-on rhythm, each fold and pat a small, mindful pause in the day. They emerge golden and flaky, ready to be split open while still steaming.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
For the fat and flavor:
– ½ cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– ½ cup cooked bacon, crumbled (about 6 slices)
For the wet mixture:
– ¾ cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper until fully combined.
3. Add the cold, cubed butter to the dry ingredients. 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—this creates flaky layers as the butter melts in the oven.
4. Gently stir in the shredded cheddar cheese and crumbled bacon until evenly distributed.
5. Pour the cold buttermilk into the bowl all at once. Use a fork or spatula to mix just until a shaggy dough forms, being careful not to overwork it to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle.
7. Fold the dough in half over itself, then gently pat it back down to 1 inch thick; repeat this folding process once more to build extra flaky layers.
8. Using a 2½-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down without twisting—twisting can seal the edges and prevent a good rise.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart. Gather any scraps, pat them together gently, and cut out more biscuits until all the dough is used.
10. Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
11. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
As you break one open, notice the tender, buttery crumb speckled with melty cheese and savory bacon bits. These biscuits are wonderfully versatile—try splitting them warm to sandwich a fried egg for breakfast, or serve them alongside a bowl of soup to soak up every last drop.
Whole Grain Vegan Biscuits
Often, on quiet afternoons like this one, I find myself drawn to the kitchen, seeking comfort in the simple act of baking. There’s something deeply grounding about the rhythm of measuring and mixing, especially when the result is something as humble and wholesome as these biscuits. They’re a gentle reminder that nourishment can be both kind to the body and a quiet joy for the soul.
Serving: 8 biscuits | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups whole wheat pastry flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
For the wet mix:
– 1/3 cup cold coconut oil, solid
– 3/4 cup unsweetened almond milk, cold
– 1 tablespoon apple cider vinegar
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the 2 cups of whole wheat pastry flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until fully combined.
3. Add the 1/3 cup of cold, solid coconut oil to the dry ingredients. Using a pastry cutter or your fingertips, work the oil into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Tip: Keep the coconut oil chilled until the last moment to ensure flaky layers in your biscuits.
4. In a small bowl or measuring cup, stir together the 3/4 cup of cold almond milk and 1 tablespoon of apple cider vinegar; let it sit for 1 minute to slightly curdle, creating a buttermilk-like consistency.
5. Pour the almond milk mixture into the flour mixture. Gently stir with a fork just until a shaggy dough begins to form and no dry pockets remain. Tip: Avoid overmixing to prevent the biscuits from becoming tough; it’s okay if the dough looks a bit uneven.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half over itself, then pat it back down to 1 inch thick. Repeat this folding process one more time to build flaky layers.
7. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits from the dough, pressing straight down without twisting. Gather the scraps, gently pat them together, and cut out more biscuits until all the dough is used. Tip: Twisting the cutter can seal the edges and inhibit rising, so a clean, straight press is key.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated 425°F oven for 12–15 minutes, until the tops are golden brown and the biscuits have risen nicely.
9. Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before serving.
These biscuits emerge with a delightfully tender crumb and a subtle, nutty sweetness from the whole grains. They’re perfect split open and drizzled with a touch of maple syrup or served alongside a hearty vegetable stew. Their rustic texture holds up beautifully, making them a versatile companion for both sweet mornings and savory suppers.
Buttermilk Biscuits with Maple Glaze
Lately, I’ve found myself craving the simple comfort of warm biscuits, the kind that fill the kitchen with a buttery, toasted scent and promise a moment of quiet sweetness. This recipe for buttermilk biscuits with a maple glaze is just that—a gentle project for a slow morning, yielding flaky layers and a glossy, fragrant finish that feels like a soft embrace.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Biscuits
– 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
For the Maple Glaze
– 1 cup powdered sugar
– 3 tablespoons pure maple syrup
– 1 tablespoon milk
– 1/2 teaspoon vanilla extract
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, baking soda, 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; this creates flaky layers as it bakes.
5. Pour the cold buttermilk into the bowl all at once.
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.
8. Pat the dough into a 1-inch thick rectangle with your hands.
9. Fold the dough in half over itself, then pat it back down to 1 inch thick; repeat this folding process two more times to build layers.
10. Using a 2.5-inch round biscuit cutter, press straight down into the dough without twisting to cut out 8 biscuits.
11. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
12. Bake in the preheated oven at 425°F for 12 to 15 minutes, until the tops are golden brown and the biscuits have risen nicely.
13. While the biscuits bake, make the glaze: in a medium bowl, whisk together the powdered sugar, pure maple syrup, milk, and vanilla extract until smooth and pourable.
14. Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes.
15. Drizzle the warm biscuits generously with the maple glaze, using a spoon or a piping bag for even coverage.
16. Allow the glaze to set for about 10 minutes before serving.
Kindly, these biscuits emerge with a tender, flaky crumb that practically melts, while the glaze adds a sticky-sweet maple warmth that lingers on the tongue. Serve them fresh from the oven with a dollop of whipped cream or alongside a cup of strong coffee for a cozy, indulgent treat that feels like a quiet morning made tangible.
Parmesan Herb Biscuits
Wandering through the kitchen on a quiet afternoon, I found myself craving something simple yet deeply comforting—a warm, savory biscuit that fills the air with the scent of herbs and aged cheese. These Parmesan Herb Biscuits are just that: a tender, flaky treat that comes together with humble ingredients and a gentle touch, perfect for a slow moment of baking.
Serving: 12 biscuits | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
For the wet mixture:
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup cold whole milk
Instructions
1. Preheat the 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 garlic powder until fully combined.
3. Add the grated Parmesan cheese, chopped fresh parsley, and chopped fresh thyme to the dry ingredients, stirring gently to distribute evenly.
4. Cut the cold, cubed unsalted butter into the dry mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
5. Pour the cold whole milk into the bowl and stir with a fork 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 gently pat it into a 1-inch thick rectangle.
7. 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.
8. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. 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.
11. Remove the baking sheet from the oven and let the biscuits cool on a wire rack for 5 minutes before serving.
Mellow and fragrant from the herbs, these biscuits emerge with a crisp, golden exterior that gives way to a soft, buttery interior flecked with savory Parmesan. Enjoy them warm alongside a bowl of soup or slathered with honey butter for a sweet-savory twist that makes any meal feel special.
Chocolate Chip Biscuits
Maybe it’s the quiet hum of a winter afternoon, or the way the light slants through the kitchen window, but there’s something about this moment that calls for the simple, comforting ritual of baking. These chocolate chip biscuits are that ritual—a tender, buttery canvas dotted with sweet chocolate, meant to be savored slowly with a cup of tea or shared on a quiet evening.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Dough
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 3/4 cup cold whole milk
– 1 tsp pure vanilla extract
For Folding In
– 1 cup semi-sweet chocolate chips
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, granulated sugar, baking powder, and salt until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients. 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 remaining; this creates flaky layers as it bakes.
4. Pour in the cold whole milk and pure vanilla extract. Stir gently with a fork just until a shaggy dough begins to form, being careful not to overmix to keep the biscuits tender.
5. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half over itself, then pat it back down to 1 inch thick; repeat this folding process once more to build extra flaky layers.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly. Gather and gently re-pat any scraps to cut more biscuits.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with a bit of extra milk for a golden finish.
9. Bake in the preheated oven at 425°F for 10–12 minutes, or until the biscuits are puffed and the tops are lightly golden brown.
10. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Fresh from the oven, these biscuits offer a delightful contrast: a crisp, golden exterior gives way to a soft, pillowy interior studded with melted chocolate pockets. For a cozy twist, split one while warm and sandwich it with a scoop of vanilla ice cream, letting the heat soften the cold cream into a decadent, messy treat.
Gluten-Free Almond Flour Biscuits
A quiet afternoon like this always makes me crave something simple and comforting, the kind of food that feels like a warm, gentle pause. These gluten-free almond flour biscuits are just that—a tender, slightly crumbly treat born from a desire for simplicity and a need for something that feels both nourishing and indulgent.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dry mix:
– 2 cups blanched almond flour
– 1/4 cup tapioca flour
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
For the wet mix:
– 1/4 cup cold unsalted butter, cubed
– 1 large egg
– 1 tablespoon honey
– 1/4 cup cold buttermilk
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the 2 cups blanched almond flour, 1/4 cup tapioca flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until fully combined.
3. Add the 1/4 cup cold unsalted butter cubes 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 pieces remaining. Tip: Keep the butter cold to ensure flaky layers in the baked biscuits.
5. In a small bowl, lightly beat the 1 large egg with a fork.
6. Add the 1 tablespoon honey and 1/4 cup cold buttermilk to the beaten egg, and whisk until just blended.
7. Pour the wet mixture into the dry ingredients.
8. Gently stir with a spatula until a soft, slightly sticky dough forms. Tip: Avoid overmixing to prevent the biscuits from becoming tough.
9. Turn the dough out onto a clean surface lightly dusted with almond flour.
10. Pat the dough into a 1-inch thick circle.
11. Using a 2.5-inch round biscuit cutter, cut out biscuits by pressing straight down without twisting. Tip: Twisting the cutter can seal the edges and inhibit rising.
12. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
13. Gather the dough scraps, gently pat them together, and cut out more biscuits until all the dough is used.
14. Bake in the preheated 400°F oven for 10 to 12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
15. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Very tender and subtly sweet, these biscuits have a delicate crumble that pairs beautifully with a dollop of jam or a drizzle of honey. Their rich, nutty flavor makes them a perfect base for a breakfast sandwich with avocado and egg, or simply enjoyed warm from the oven with a cup of tea.
Conclusion
Baking your own biscuits is a rewarding adventure! This collection of 35 beginner-friendly recipes offers endless inspiration for cozy kitchens. We hope you find a new favorite to whip up. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the baking joy. Happy baking!
