Biscuit Recipes

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Tender sour cream biscuits served with homemade ham butter blended smooth in a food processor. A savory brunch staple with only 7 ingredients.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

These reduced-fat cheese biscuits are a bit of a healthier alternative to traditional cheese biscuits. They are made with minimal butter yet still cheesy and delicious.

Mom's creamy chicken gravy with celery, green pepper, and pimentos ladled over warm buttermilk biscuits. Old-school comfort food ready in 20 minutes.

Ginger walnut drop biscuits with fresh ginger root puree, brown sugar, and finely chopped walnuts in a buttery biscuit dough. A warmly spiced, no-rolling biscuit baked golden in 17 minutes.

Old-school Southern drop biscuits baked in a cast-iron skillet with melted butter poured over the tops mid-bake. Four ingredients, pull-apart edges, a ridiculously crisp golden crust.

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.

Let your garden become a part of your baking skills with these rich biscuits.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

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.

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.

Robert's classic baking powder buttermilk biscuits with just five ingredients. Tall, flaky, and tender with a golden crust. The Sunday breakfast biscuit done right.