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.
Arrange Signet marigold leaves on biscuit tops for a summery look and a spicy herbal flavor.
It only takes 25 minutes to get these fluffy and tasty buttermilk biscuits from the fridge to the table.
These sweet biscuits, with an option to make ahead and warm before serving, are light and tender, perfect for brunch or breakfast.
These biscuits taste great by themselves, or use the batter to make a flaky topping for a dessert cobbler.
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.
If you prefer your biscuits without peppery heat, choose plain Monterey Jack cheese--it has no jalapenos.
No sausage or bacon is required to make this southern breakfast sandwich a hit! Try sweet potato biscuits as the base if you can find (or make) them.
These savory cheese biscuits are delicious with chili or beef stew.
Ideal for beginning as well as practiced bakers, these biscuits are quick to make, moist, and flaky. Serve warm, topped with butter or jam, for breakfast, lunch, or dinner.
Make these light and fluffy biscuits plain, sweet, or savory with or without a variety of toppings.
Save time by using biscuit mix to make these slightly sweet biscuits.
The secret to these classic buttermilk biscuits? Two kinds of flour. Blend all-purpose and wheat flours for biscuits with fuller flavor.