908 biscuit recipes

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

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.

Touched by Angels, light as a feather melt in your mouth biscuits.

Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe.

Cheddar buttermilk biscuits with cold butter cut into flour, grated cheese folded into the dough, and golden tops baked tender and tall. A flaky brunch-table staple.

Three-cheese biscuits made with sharp cheddar, mozzarella, and Swiss Emmentaler folded into a flaky butter dough. Wheat germ and powdered milk add nutty depth. Ready in 35 minutes.

Buttermilk breakfast biscuits cut into wedges, brushed with milk, and dusted with sugar before baking. A scone-style sweet biscuit with tender flaky layers and a lightly crisp golden top.

Tender flaky biscuits made with cake flour, butter, milk, and an egg. Cornmeal-dusted pan for crisp bottoms and biscuits set close so they rise tall instead of spreading.

Buttermilk cornmeal biscuits with a gritty Southern crumb, tangy buttermilk lift, and a crackly egg-washed top. Tender on the inside, crisp on the bottom, ready in about half an hour.

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

Soft, buttery biscuits enriched with eggs and a touch of sugar for a tender, slightly sweet crumb. Baked side by side so the edges stay pillowy, then split and served warm with jam, butter or whipped cream.

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.

This is the easist one I have ever tried, and very delicious too. All my friends they love these biscuits. Thanks.

Batter flakey biscuits pour buttermilk-egg batter into hot, butter-pooled muffin tins for crisp-edged, flaky-bottomed biscuits in 20 minutes. Yorkshire pudding meets Southern biscuit.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.