680 baking biscuit recipes

Old fashioned buttermilk biscuits cut cold butter into flour, fold the dough for layers, then bake hot for tall, flaky Southern biscuits with golden tops and tender insides.

Masa biscuits blend masa harina with all-purpose flour and buttermilk for a Southwestern twist on the classic flaky biscuit. Crisp golden tops, tender corn-flavored crumb, ready in 15 minutes.

Easy buttermilk biscuits with melted butter (no cutting in cold butter required) and tangy buttermilk. Six ingredients, 20 minutes start to finish, fluffy and quick.

Bo's buttermilk biscuits use just six pantry ingredients and a fold-and-roll technique to deliver tall, flaky Southern-style biscuits in 20 minutes flat.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

Bob's sour cream biscuits use only self-rising flour, sour cream, oil and baking soda for tender, tangy 4-ingredient biscuits with a tall rise and golden tops.

Tavern biscuits are a colonial-era American sweet biscuit spiced with nutmeg and mace. Crisp at the edges, tender in the middle, and just sweet enough to serve with tea, coffee, or a glass of cold milk.

Flaky, buttery biscuits made with just three ingredients and ready in under 30 minutes, with crispy edges or pillowy-soft sides depending on how you space them.

Basic buttery biscuits with shortening cut through flour for tender layers, hand-formed and baked hot for golden tops and pillowy centers. The fastest way to fresh-baked biscuits on the table.

Dad's melty biscuits bake up tall, fluffy and tender, with cream of tartar and baking powder for extra lift and an egg for richness. Split them warm and slather with butter and jam.

Buttermilk drop biscuits with a tender, tangy crumb and crisp cornmeal-dusted bottoms. The easier biscuit method, no rolling pin or biscuit cutter required.

Golden buttermilk biscuits use shortening and tangy buttermilk for sky-high layers and a tender crumb, with cream of tartar doubling down on the lift. Old-school camp-style biscuits that bake up golden in just 10 minutes.

Buttermilk biscuits with shortening cut into sifted flour and a tangy buttermilk dough produce flaky, tender Southern biscuits in 15 minutes. Old-school Annie Mae Jones recipe.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.

Five-ingredient Scottish-style shortbread biscuits with butter, powdered sugar, flour, cornstarch, and a pinch of salt. Sliced from a chilled log and baked into tender, melt-in-the-mouth rounds.