Biscuit recipe collection

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

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.

Tangy sourdough biscuits enriched with Monterey Jack cheese and yeast for savory flavor. Rise in fridge or at room temp for flexible timing.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Spiced pecan drop biscuits with cinnamon, nutmeg, ginger, and allspice, loaded with chopped pecans and raisins. Buttermilk biscuits with a warm holiday spice profile.

Drop biscuits made with sweet potato and sour cream, topped with a crunchy brown sugar crust. Tender, slightly sweet, and golden. A Southern-style biscuit that needs no butter.

Cinnamon biscuits made with Bisquick, bran flakes, raisins, and buttermilk, topped with sour cream icing. A pull-apart brunch treat with a crunchy cinnamon swirl.

Whole wheat sweet potato biscuits with honey, apple juice, and walnuts. Dairy-free vegetarian biscuits with a tender crumb and nutty crunch.

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.

Tex-Mex biscuits work grits and shredded Monterey Jack into a sour cream biscuit dough for a hearty Southern-Mex hybrid. Twelve cheesy, slightly nubbly biscuits in 30 minutes.

Texas-style chicken chili casserole topped with cornmeal biscuit dumplings and melted Monterey Jack. A one-dish dinner with ground chicken, corn, bell peppers, and crushed tomatoes.

Three grain biscuits made with flour, yellow cornmeal, and rolled oats, enriched with sour cream and cold butter. Rustic, crusty, and tender in just 35 minutes.

Traditional Southern buttermilk biscuits rise tall and flaky thanks to chilled shortening and tangy buttermilk. The 30-minute classic that splits open to receive butter, jam, or sausage gravy.

Cinnamon roll-style biscuits baked upside-down in an orange juice, butter, and orange zest syrup. Flip onto a platter for a sticky, citrusy breakfast treat.