199 baking biscuit recipes

Maryland beaten biscuits, the old Chesapeake tradition: a stiff flour-and-lard dough beaten with a mallet until it blisters, then baked into hard, crisp, cracker-like biscuits. No leavening, just elbow grease.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

Jim's sourdough biscuits start with a bubbly starter sponge, then get dipped in bacon grease and crowded into the pan so they bake up tall, soft-sided, and pull-apart tender with real sourdough tang.

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

Parslied buttermilk biscuits baked at 500F for a golden crust and fluffy, tender center. No rolling pin, no cutting, just hand-shaped drop biscuits with fresh parsley in under 30 minutes.

Drop biscuits with a jelly-filled thumbprint center, baked at high heat until golden. A quick from-scratch biscuit recipe with a sweet surprise in every bite.

Pesto biscuits with green basil flecks and fluffy buttermilk crumb, baked from a quick pantry-friendly recipe using powdered milk. A herbal twist on the classic American biscuit.

Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Sweet buttermilk biscuits with a touch of sugar, made with shortening for a tender, flaky crumb. Six ingredients, patted by hand, and baked golden in 15 minutes.

Quick drop biscuits made with Herman sourdough starter. Tangy, fluffy, and ready in minutes with no kneading required.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

Two recipes in one: tangy sourdough buttermilk biscuits baked golden or fried sourdough scones from the same overnight starter dough. Use your sourdough discard for fluffy, flaky results.