299 biscuit recipes

Egg yolk shortbread bakes a richer-than-classic Scottish biscuit with butter, sugar, flour, and a single yolk for extra tenderness and golden color. Fork-marked, two-stage baked for delicate crisp edges.

Old-fashioned Southern chicken and dumplings with rolled flat dumplings (not drop biscuits). Whole simmered chicken, onion broth, and a splash of milk for silky pot pie texture.

Pot pie with greens: a vegetarian pot pie with potatoes, leeks, carrots, tomatoes, and mixed salad greens in savory broth, topped with biscuit crust. A meatless comfort dish for six.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Homemade chicken pot pie with cooked chicken and your pick of vegetables bound in a creamy poultry-seasoned gravy. Top it your way: buttery Parmesan croutons, fresh biscuits, or a classic pie crust baked until golden and bubbling.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Scottish oat cakes combine rolled oats, bran flakes, and flour with shortening for crisp, hearty rolled biscuits ready in 30 minutes. A traditional teatime cake from the Highlands.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.