20+ Mouthwatering Biscuit Recipes
Fluffy Buttermilk Drop Biscuits
When the warm butter meets the cold buttermilk, it will begin to form clumps—little droplets of fat throughout the liquid—a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.
Two key techniques make these whole-grain biscuits light and fluffy: smashing the butter into the flour mixture with your fingers, and folding the dough to create layers.
Copycat Bo-Berry Biscuits
Enjoy the Bojangles favorite whenever the craving strikes with our easy-to-follow copycat Bo-Berry Biscuit recipe. These indulgent blueberry biscuits feature freeze dried blueberries rather than fresh because the freeze dried berries provide a perfect pop of blueberry flavor without bursting and adding excess juices to your dough.
Our classic, melt-in-your-mouth biscuits are pretty much perfect on their own, but they make great sandwiches too. Creole Mayonnaise, Chive-Radish Compound Butter, Spicy Orange-Peach Butter, and Pecan Cheese Spread are our newest spreadable recipes that you’ll love for these biscuits, but whether jelly, jam, mayo, or mustard, you can’t go wrong topping this timeless biscuit recipe.
Carrot Cake Biscuits and Pineapple-Cinnamon Butter
These biscuits, perfect for a holiday dinner, also make ideal mid-afternoon snacks paired with a cup of tea. But watch out—these biscuits are packed with juicy springtime carrots; don’t be surprised to discover Peter Cottontail himself sneaking a treat out of the breadbasket.
Parmesan-Herb Angel Biscuits
Like a cross between a buttermilk biscuit and a Parker House roll, these tender, buttery biscuits have added flavor from fresh rosemary and thyme and nutty Parmesan cheese.
Cornmeal Angel Biscuits
Like a cross between a buttermilk biscuit and a Parker House roll, these addictively light and buttery biscuits have added color, flavor and texture from yellow cornmeal. Your guest will be intrigued by the little touch of Southern cornbread flavor, even if it is a biscuit!
Angel Biscuits use a yeast dough, so be sure to set aside some extra time to let it chill in the fridge. Serve with honey and an assortment of jams so that guests can top them as they please.
Copycat Red Lobster Cheddar Biscuits
With the help of store-bought baking mix, you can whip up a fresh batch of these cheesy biscuits whenever the craving strikes. No real baking expertise is required, simply combine Bisquick with milk and cheddar cheese and stir.
Strawberry Buttermilk Biscuits
Many months ago, New Orleans chef Kelly Fields stopped by Extra Crispy and made the best biscuits and gravy in the world. Other than their fluffiness, their main strength was that they were massive. There wasn't a ruler in the kitchen, but they must've been like five inches tall.
Breakfast Biscuit Sliders
We took the classic sausage biscuit sandwich and made it mini. Adorable breakfast sliders, you have our hearts.
Unicorn Biscuits and Gravy
Slice the biscuit in half or keep it whole, slather it lavishly with the brightly-hued gravy, and savor only after you've posted a picture to social media. The experience is too magical to go uncaptured.
Mac and Cheese Buttermilk Biscuits
What could be better than macaroni and cheese combined with a buttermilk biscuit? Add some bacon and you’ll never look back.
Sheet Pan Ricotta-Chive Biscuits with Baked Eggs
Our sheet pan take on “egg-in-a-hole” is such a perfect play for a fun, and totally photogenic, weekend brunch. A slab of rich, tender, and herbaceous biscuit cradles just-right, over-easy eggs (you’ll have set whites and delightfully runny yolks after 7 minutes of baking), drizzled with hot sauce and a sprinkling of fresh parsley. The best part? While your giant egg-filled biscuit slab lends itself to being served savory, the (normal-sized) biscuits you cut out to create holes for the eggs can be served up with sweet accouterments, like jam and honey butter, in order to achieve the ultimate sweet and savory breakfast balance. Of course, you can also just slice and serve the egg-filled biscuit portion with a side of bacon and fresh fruit, then pop your individual biscuits in a plastic zip-top bag and freeze for your emergency biscuit stash. Also, topping this entire situation with sausage gravy is not a bad idea either.
The addition of heavy cream will guarantee moist biscuits every time. Brush warm biscuits with melted salted butter, and serve with Basil-Honey Butter
Whole-Grain Spelt and Cornmeal Biscuits
Gently pat the dough flat instead of rolling with a rolling pin. Patting preserves all the pockets of fat needed for flaky biscuits, whereas rolling pancakes them into small, dense pucks. Cut the biscuits into squares to avoid any leftover scraps. Spelt flour adds a deep nutty flavor, but you can use white whole-wheat flour if you can't find spelt.
Potato-Sour Cream Biscuits
These savory treats are delicious alongside roast beef, chicken, or ham. They are great for sandwiches, too.
Chicken Biscuit Sandwiches
While this chicken biscuit sandwich isn’t like the ones you’ll see at Chick-fil-a, it tastes great on a Sunday. We’ve shredded the chicken here so the creamy white barbecue sauce really covers every piece. Top off this Chicken Biscuit Sandwich with a little tangy red cabbage and a few pickles, and you’re all set. If you’re looking for a tasty sandwich for lunch or dinner, this recipe makes 8 sandwiches so you’ll have plenty to go around.
Breakfast Biscuit Sandwich with Sausage, Egg, and Cheese
These simple breakfast sandwiches are made for weekend crowds. The eggs are baked on a sheet pan so you can cut them into little squares and tuck them into biscuits along with your favorite toppings. If you have leftover cooked eggs, they can be refrigerated up to 1 day. Reheat them in the oven (not in the microwave) at 325°F for 5 minutes to keep them from drying out.
Pumpkin-Buttermilk Biscuits with Crispy Ham and Honey Butter
Pumpkin gives these light and flaky biscuits a pretty orange hue and an earthy flavor that pairs well with honey butter and salty country ham. Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.