5,366 baking recipes

American country biscuits: a six-ingredient flaky biscuit recipe with cold butter cut into flour, a quick knead, and a hot oven. Tender, golden, breakfast-table classic.

Easy tea biscuits: five-ingredient drop biscuits made with pantry staples in 30 minutes. No rolling, no cutters, just spooned dough and a hot 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.

Sourdough biscuits made with 1½ cups of active starter for tangy, fluffy biscuits with crisp golden tops. The classic chuckwagon recipe that uses up extra discard.

Fluffy, savory scallion biscuits with a golden crust, made with simple ingredients like flour, yogurt, and butter. Perfect as a quick side dish or snack, ready in under 30 minutes.

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.

Mom's cheese biscuits, drop biscuits made with grated cheddar, buttermilk, and vegetable oil instead of butter. Tender Southern-style biscuits with golden cheese-flecked crusts, served with white gravy.

Old-fashioned drop biscuits made with just five pantry staples. No rolling, no cutting, no fuss. Scoop and bake in 20 minutes flat, then split them for a quick strawberry shortcake.

Classic baking powder biscuits from scratch with just five pantry staples: flour, baking powder, salt, shortening and milk. Tender, flaky, and on the table in about 20 minutes. The plain, reliable biscuit recipe to memorize.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

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.

Italian wine pepper biscuits, savory taralli-style snacks made with white or red wine, olive oil, and coarse black pepper. Twist or knot shape, baked crisp.

Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

Classic homemade biscuits with a golden crust and tender crumb, easily customizable with whole wheat flour, sharp cheddar, or garlic powder for savory variations.