930 biscuit recipes

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Cubed SPAM and broccoli in a creamy cream cheese and Parmesan sauce, baked under a cheesy buttermilk biscuit topping with sliced almonds. A cozy, hearty stew-casserole hybrid that feeds eight.

Homemade cheese dog treats with oatmeal, cornmeal, wheat germ, and whole wheat flour. Baked hard and crunchy, these bone-shaped biscuits are a tail-wagging favorite.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Roly-poly peach cobbler: juicy peaches under a biscuit topping rolled jelly-roll style with cinnamon sugar, then sliced into pinwheels. A Southern-style cobbler that looks as good as it tastes.

German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.

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.

Scottish shortbread fingers with the secret cornstarch swap for an ultra-tender, melt-in-the-mouth crumb. A four-ingredient traditional biscuit from Edinburgh tea-room tradition.

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

Georgia peach shortcake with cinnamon-brown sugar biscuit layers, pecan pieces, sliced ripe peaches, and almond-flavored whipped cream. Southern summer dessert at its peak.

Slow cooker apple cake layers a biscuit-style base under sliced tart apples, cinnamon-sugar dust, and apricot jam. A vented crockpot lid keeps the cake from steaming dense.

Southern peach shortcake with sliced peaches, almond extract, and cinnamon baked under a light biscuit topping. Diabetic-friendly with fructose instead of sugar.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.

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.

Layered no-bake mocha mousse slice with coffee-soaked sponge fingers, white chocolate cream, and a dark chocolate Kahlua mousse top. An Australian tiramisu cousin that slices clean and cold.