Warm, flaky biscuits make any breakfast or brunch a little bit more special, especially when you cover your homemade biscuits in butter and jam (or gravy). From a classic buttermilk biscuit to savory variations like sage, these recipes are easy enough for breakfast or brunch every day.See Popular Biscuits Recipes
Biscuits hot from the oven are smothered with a savory, creamy sausage gravy.
"Biscuits are like pie crusts in that we assign magical powers to people who can make really good ones," Amber Huffman says. Her grandmother Mimi got her hooked on cream biscuits, which substitute cream for butter, eliminating the tricky step of cutting fat into flour. "They're less fussy, and you can make them in two seconds," Huffman says. "I wish there were a pie crust equivalent."
If you prefer your biscuits without peppery heat, choose plain Monterey Jack cheese--it has no jalapenos.
These savory cheese biscuits are delicious with chili or beef stew.
From Betty's Soul Food Collection... Going in circles over a great holiday snack? This edible seasonal wreath--made with buttermilk biscuits, Swiss cheese and ham--is a gift for all to enjoy.
These sweet biscuits, with an option to make ahead and warm before serving, are light and tender, perfect for brunch or breakfast.
It only takes 25 minutes to get these fluffy and tasty buttermilk biscuits from the fridge to the table.
These biscuits taste great by themselves, or use the batter to make a flaky topping for a dessert cobbler.
When Nicole Filizetti isn't teaching, she spends time cooking up meals from scratch for her husband and two children. "We're big on having breakfast for dinner," she explains. "Making this veg version of biscuits and gravy seemed like a good way to add some lentils into my family's diet." For an unusually light take on a decadent breakfast favorite, serve this gravy over whole-grain English muffins rather than biscuits. You'll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy. This fantastic recipe won third place in VT's 2008 Reader Recipe Contest.
Arrange Signet marigold leaves on biscuit tops for a summery look and a spicy herbal flavor.
Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.
A popular recipe they serve on derby day in Louisville, Kentucky. Don't wait until derby day y'all.
From Betty's Soul Food Collection... Wow the crowd when you present these special occasion brunch sandwiches--with a heaping helping of cheesy ham and eggs between soft buttermilk biscuits!
Cut these flaky biscuits with a round biscuit cutter or glass dipped in flour between cuts. Avoid twisting the cutter and dough as you cut. For special occasions, cut stars, trees, pumpkins, and other shapes with open-end metal cookie cutters.
Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for the chives.