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18 Biscuit Recipes So Easy and Irresistible, You’ll Want Them Morning to Midnight

By: Author Andrew Gray

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Biscuits Aren’t Just for Breakfast Anymore

We usually think of biscuits as a morning thing—maybe with butter and jam or next to a plate of bacon and eggs. But truth is, biscuits are the type of bread that works with just about anything.

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They’re flaky, tender, and incredibly satisfying whether you’re using them to mop up chili or sandwiching fried chicken for dinner.

The best part? They’re surprisingly simple to make. No yeast, no complicated kneading—just a few pantry staples, a mixing bowl, and a hot oven. Whether you like them buttery, cheesy, stuffed, or sweet, there’s a biscuit recipe for whatever you’ve got cooking (or craving).

This collection gives you the full spectrum—from quick drop biscuits to herby dinner pairings and even dessert-style biscuits that deserve a spot on your table. These 18 recipes aren’t fancy—they’re just ridiculously good and ready to roll.

Quick Recipe Table

Recipe NameFlavor ProfilePairs Best WithPrep + Cook Time
Classic Buttermilk BiscuitsRich, buttery, flakyGravy, fried chicken15 min + 15 min
Cheddar Chive Drop BiscuitsSavory, cheesy, herbySoup, chili10 min + 12 min
Honey Butter Skillet BiscuitsSweet, caramelized edgesBBQ, roasted meats10 min + 20 min
Cream Biscuits (No Butter!)Soft, tender, neutralJam, honey, stews5 min + 15 min
Garlic Parmesan Layered BiscuitsCrispy, salty, savoryPasta, Caesar salad20 min + 18 min
Jalapeño Cheddar BiscuitsBold, spicy, cheesyEggs, tacos15 min + 20 min
Sweet Potato BiscuitsEarthy, slightly sweetPork, fall vegetables20 min + 18 min
Biscuit WafflesCrisp outside, fluffy inFried chicken, maple syrup10 min + 12 min
Biscuit Cinnamon RollsSweet, warm, cinnamonyCoffee, brunch spreads20 min + 25 min
Cornmeal Buttermilk BiscuitsRustic, crumblyBBQ ribs, greens15 min + 15 min
Sour Cream and Onion BiscuitsTangy, creamy, savoryGrilled chicken, brothy soups10 min + 18 min
Biscuit-Topped Pot Pie CupsGolden, flaky crustOne-pan chicken dinners25 min + 25 min
Lemon Thyme BiscuitsBright, fragrantSpring veggies, baked fish15 min + 16 min
Pimento Cheese BiscuitsSharp, rich, SouthernHam, fried green tomatoes20 min + 18 min
Buttery Herbed Biscuit SlabBig-batch, pull-apartHoliday spreads, roasted meats25 min + 30 min
Biscuit Pizza PocketsSaucy, cheesy, snackableMarinara, salad20 min + 20 min
Maple Bacon BiscuitsSweet, smoky, butteryEggs, brunch platters15 min + 22 min
Yogurt Dill BiscuitsCool, soft, refreshingSalmon, cucumber salad10 min + 15 min

1. Classic Buttermilk Biscuits

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There’s a reason the classics stick around. These buttermilk biscuits are everything you want them to be—flaky, tall, buttery, and soft inside with golden edges that beg to be pulled apart. Whether you’re piling them with gravy at breakfast or sliding one next to a hot plate of fried chicken, they hold their own on any table.

They come together fast and use just a handful of ingredients you probably already have. The trick lies in how you handle the dough—cold butter, gentle folds, and a hot oven. Those simple steps? That’s what gives you layers you can peel apart with your fingers.

This is the base biscuit—the one you can riff on or serve straight as-is. It’s reliable, adaptable, and made to soak up sauce, soup, or honey in every bite. Once you master this, you’ll never look at canned biscuits the same way again.

Why This Recipe Works

  • Cold butter and buttermilk create flaky, layered texture
  • High heat ensures a golden brown, crisp top and soft interior
  • Folds in the dough build height without yeast
  • Pairs with sweet or savory meals

Ingredient Swap Ideas

  • Use whole milk + 1 tsp vinegar if no buttermilk
  • Add chopped herbs for a twist
  • Swap some flour with cake flour for extra tenderness
  • Mix in shredded cheese for a savory upgrade

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • ¾ cup cold buttermilk (plus more for brushing)

Instructions

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk dry ingredients. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in buttermilk just until shaggy dough forms. Turn onto floured surface and gently pat into a 1-inch thick rectangle.
  4. Fold into thirds, pat again, repeat once. Cut into rounds or squares.
  5. Place on sheet pan, close together for soft sides. Brush tops with buttermilk.
  6. Bake 12–15 minutes until golden and tall.

2. Cheddar Chive Drop Biscuits

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If shaping dough isn’t your thing, these drop biscuits are your go-to. No rolling, no cutting—just mix, scoop, and bake. Packed with sharp cheddar and snipped chives, they’re rich, savory, and full of flavor in every craggy bite.

The drop method gives these biscuits a slightly crisp exterior while keeping the inside soft and steamy. The cheese melts into the dough, while the chives bring a fresh oniony pop that makes them perfect alongside soups or chili.

They’re also ready in under 25 minutes start to finish, which makes them a weeknight hero. Serve them warm with a swipe of butter or crumbled into a bowl of stew—they’ll vanish fast.

Why This Recipe Works

  • Drop method skips rolling and shaping
  • Cheddar melts into the dough for bold flavor
  • Chives add brightness and contrast
  • Ready in under 25 minutes

Ingredient Swap Ideas

  • Use green onions or shallots instead of chives
  • Mix in bacon bits or chopped jalapeños
  • Try gruyère or pepper jack cheese
  • Add a touch of smoked paprika for depth

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 cup shredded sharp cheddar
  • 2 tbsp chopped fresh chives
  • 1 cup cold buttermilk
  • 6 tbsp unsalted butter, melted

Instructions

  1. Preheat oven to 425°F. Grease or line a baking sheet.
  2. In a bowl, mix flour, baking powder, salt, garlic powder. Stir in cheese and chives.
  3. Add melted butter and buttermilk. Stir just until no dry spots remain.
  4. Scoop large spoonfuls onto baking sheet, spaced 2 inches apart.
  5. Bake 12–15 minutes until puffed and golden on top.

3. Honey Butter Skillet Biscuits

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Sticky, golden, and slightly caramelized on the edges, these honey butter biscuits are baked together in a hot skillet for the softest, melt-in-your-mouth texture. They pull apart like dinner rolls but eat like dessert.

They’re perfect for pairing with smoky BBQ, roast chicken, or anything off the grill. That slightly sweet glaze brings out the best in savory meals and makes them irresistible on their own.

And bonus—they look as good as they taste. That glistening honey-butter top adds just the right amount of shine and crunch.

Why This Recipe Works

  • Skillet baking creates tender edges and golden bottoms
  • Honey butter glaze caramelizes on top
  • Pull-apart style keeps them soft inside
  • Works as a sweet or savory side

Ingredient Swap Ideas

  • Swap honey with maple syrup for a deeper flavor
  • Use cast iron or any oven-safe dish
  • Add rosemary or thyme for herby contrast
  • Mix in cornmeal for texture

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp cold butter, cubed
  • ¾ cup buttermilk
  • 2 tbsp honey
  • 2 tbsp melted butter (for topping)

Instructions

  1. Preheat oven to 425°F. Grease a 10-inch skillet.
  2. Mix flour, baking powder, and salt. Cut in butter until crumbly.
  3. Add buttermilk and stir just until dough forms.
  4. Divide into 9 balls and place close together in the skillet.
  5. Brush with melted butter and drizzle with honey.
  6. Bake 20–22 minutes until golden and puffed.

4. Cream Biscuits (No Butter!)

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Cream biscuits are magic: no butter, no cutting in—just heavy cream and flour stirred together into the softest dough you’ll ever touch. They bake up tender and tall with almost no effort.

They’re neutral enough to work with sweet or savory dishes, and they come together in five minutes flat. If you need a side dish in a pinch, this one’s your friend.

Serve them with jam, soup, gravy, or nothing at all. They’ll still shine.

Why This Recipe Works

  • Heavy cream acts as both fat and liquid
  • No cutting butter—just stir and go
  • Ideal for quick bakes or side dishes
  • Extremely soft, fluffy interior

Ingredient Swap Ideas

  • Use half-and-half if you’re out of heavy cream
  • Add sugar and cinnamon for a sweet version
  • Stir in grated cheese or garlic powder
  • Shape into squares for no waste

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ¼ cups heavy cream

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment.
  2. In a large bowl, whisk dry ingredients. Stir in cream until dough forms.
  3. Turn out and gently knead 2–3 times until smooth.
  4. Pat into a 1-inch thick slab and cut into rounds.
  5. Place on baking sheet. Bake 12–15 minutes until golden.

5. Garlic Parmesan Layered Biscuits

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These biscuits are bold and flaky with visible layers and punchy garlic flavor baked right in. Brushed with melted garlic butter and topped with parmesan, they’ve got that irresistible dinner bread energy.

They’re made with a few simple folds that give you layers without complicated lamination. Perfect for pasta night or any meal that needs a little bread to round it out.

They’re rich, savory, and honestly steal the spotlight every time.

Why This Recipe Works

  • Layers give texture and height
  • Garlic butter bakes into the dough
  • Parmesan crisps up on top for added bite
  • Elevates simple dinners with one tray

Ingredient Swap Ideas

  • Use fresh herbs like parsley or thyme
  • Add shredded mozzarella into the dough
  • Swap Parmesan with pecorino for sharpness
  • Use roasted garlic instead of raw for mellow flavor

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp garlic powder
  • 6 tbsp cold butter
  • ¾ cup buttermilk
  • 2 tbsp melted butter + 1 clove garlic, minced
  • ¼ cup grated Parmesan

Instructions

  1. Preheat oven to 425°F. Line a baking sheet.
  2. Mix dry ingredients in a bowl. Cut in butter until crumbly.
  3. Add buttermilk and stir just until combined.
  4. Pat and fold dough into layers, cut into squares or rounds.
  5. Place on sheet, brush with garlic butter, sprinkle with parmesan.
  6. Bake 15–18 minutes until puffed and golden brown.

6. Jalapeño Cheddar Biscuits

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These biscuits bring just enough heat to wake up your plate. Sharp cheddar melts into every bite, while chopped jalapeños deliver that slow-building warmth that pairs perfectly with eggs, chili, or a smoky stew. They’ve got a rustic, pull-apart texture and a flavor that lingers in the best way.

You can go mild or fiery depending on how much jalapeño you use—or whether you leave in the seeds. Either way, these biscuits are bold without being overpowering. They hold their shape well, making them easy to grab and serve with just about anything.

They’re especially great with buttered grits, scrambled eggs, or grilled meat. A little spicy, a lot cheesy—these are biscuits with backbone.

Why This Recipe Works

  • Cheddar melts and crisps in all the right spots
  • Jalapeños add punch without overwhelming heat
  • Dough holds shape well for easy scooping and baking
  • Great contrast of soft interior and crisp top

Ingredient Swap Ideas

  • Use pepper jack instead of cheddar for more spice
  • Try green chiles for milder heat
  • Mix in scallions or chopped bacon
  • Add a pinch of cumin for depth

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp sugar
  • 6 tbsp cold butter, cubed
  • 1 cup shredded sharp cheddar
  • 1–2 jalapeños, seeded and finely chopped
  • ¾ cup cold buttermilk

Instructions

  1. Preheat oven to 425°F. Line a baking sheet.
  2. Whisk flour, baking powder, salt, sugar. Cut in butter until crumbly.
  3. Stir in cheese and jalapeños. Add buttermilk until shaggy dough forms.
  4. Pat dough into 1-inch slab. Cut into rounds or squares.
  5. Bake 15–18 minutes until golden and puffed.

7. Sweet Potato Biscuits

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These biscuits are soft, subtly sweet, and carry that unmistakable earthy warmth of mashed sweet potato. They’re golden on the outside, tender in the center, and pair beautifully with fall meals, roasted meats, or honey butter on a slow morning.

They’re also a little more nutrient-dense than your average biscuit, thanks to the sweet potato. You’ll still get flakiness, but with a touch of moisture that makes them ideal for spreading, stacking, or dunking.

Whether you serve them with pork chops, a bowl of greens, or just a spoonful of jam, they bring color and comfort to every meal.

Why This Recipe Works

  • Sweet potato adds softness and subtle sweetness
  • Gorgeous golden-orange hue stands out on the plate
  • Moist crumb makes them ideal for sopping sauces
  • Great for holiday spreads or cozy dinners

Ingredient Swap Ideas

  • Use canned pumpkin if no sweet potatoes
  • Add cinnamon or nutmeg for sweeter version
  • Mix in pecans for crunch
  • Swap butter for coconut oil for dairy-free

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tbsp brown sugar
  • 6 tbsp cold butter
  • 1 cup mashed cooked sweet potato
  • ¼ cup buttermilk

Instructions

  1. Preheat oven to 400°F. Grease or line a baking sheet.
  2. Mix flour, baking powder, salt, sugar. Cut in butter until crumbly.
  3. Stir in sweet potato and buttermilk. Mix just until combined.
  4. Turn out dough, pat into 1-inch thick. Cut into biscuits.
  5. Bake 18–20 minutes until golden and soft.

8. Biscuit Waffles

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Yep—biscuits meet waffles in this clever crossover. You take biscuit dough, press it into a hot waffle iron, and what comes out is golden and crispy on the outside, soft and biscuit-y inside. Perfect for topping with fried chicken and syrup or using like sandwich buns.

The waffle iron gives these biscuits a crispness that oven baking doesn’t, without losing the soft texture inside. Bonus: they cook in half the time.

These are a breakfast party waiting to happen, and they’ll wow anyone who thinks biscuits only come round and baked.

Why This Recipe Works

  • Cooks faster than baked biscuits
  • Crispy waffle ridges hold butter or syrup beautifully
  • Easy way to change up brunch
  • Versatile for sweet or savory toppings

Ingredient Swap Ideas

  • Use cinnamon in the dough for sweet waffles
  • Top with gravy instead of syrup for a twist
  • Add cheese and scallions into dough
  • Make them mini for breakfast sliders

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp cold butter
  • ¾ cup buttermilk

Instructions

  1. Preheat waffle iron. Lightly grease or spray.
  2. Mix dry ingredients. Cut in butter until crumbly.
  3. Stir in buttermilk. Knead briefly and shape into palm-sized balls.
  4. Press into waffle iron. Cook 4–5 minutes until golden.
  5. Serve warm with toppings of choice.

9. Biscuit Cinnamon Rolls

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All the cozy cinnamon roll vibes—none of the yeast. This recipe takes biscuit dough, spreads it with brown sugar and cinnamon, rolls it up and slices it into swirls. The result? A faster, flakier version of the classic morning favorite.

They’re soft inside with crispy golden edges, and the glaze on top pulls everything together. They’re perfect for brunch, holidays, or when you need a treat without waiting hours.

These aren’t quite your average biscuit or your average cinnamon roll. They’re the perfect in-between.

Why This Recipe Works

  • No yeast, no rise time—ready in under an hour
  • Buttery biscuit layers soak up the filling
  • Can be glazed, frosted, or left simple
  • Great for holidays or weekend mornings

Ingredient Swap Ideas

  • Add chopped pecans or walnuts
  • Use maple syrup in the glaze
  • Add pumpkin spice to the filling
  • Swap butter with ghee for richness

Ingredients

Dough:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp butter, cold
  • ¾ cup buttermilk

Filling:

  • 3 tbsp softened butter
  • ¼ cup brown sugar
  • 1 tbsp cinnamon

Glaze:

  • ½ cup powdered sugar
  • 1–2 tbsp milk or cream

Instructions

  1. Preheat oven to 375°F. Grease a baking dish.
  2. Mix dough ingredients and knead just until combined. Roll into a rectangle.
  3. Spread butter over dough. Sprinkle with sugar and cinnamon. Roll up and slice.
  4. Place rolls in pan. Bake 20–25 minutes until golden.
  5. Mix glaze and drizzle over warm rolls.

10. Cornmeal Buttermilk Biscuits

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These biscuits bring a rustic edge—slightly crumbly, deeply golden, and with just a hint of crunch from fine cornmeal. They’ve got structure, flavor, and a texture that makes them stand out from the usual soft-and-pillowy biscuit crowd.

Cornmeal adds a Southern backbone to this recipe and makes it ideal for pairing with BBQ, stews, or anything with gravy. They’re hearty, filling, and best served warm.

And don’t worry—they’re still buttery and soft inside. The cornmeal just gives them a little personality.

Why This Recipe Works

  • Cornmeal adds texture and Southern charm
  • Buttermilk keeps the crumb moist and tender
  • Ideal for savory dinners, especially BBQ
  • Holds up to sauces and heavier pairings

Ingredient Swap Ideas

  • Use white cornmeal for a lighter flavor
  • Add black pepper and thyme for savory notes
  • Serve with honey butter for contrast
  • Try a blend of whole wheat and AP flour

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup fine cornmeal
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold butter
  • ¾ cup cold buttermilk

Instructions

  1. Preheat oven to 425°F. Line a baking sheet.
  2. Mix flour, cornmeal, baking powder, and salt. Cut in butter until crumbly.
  3. Add buttermilk and stir until dough forms.
  4. Pat and cut into rounds. Place on sheet, spaced slightly apart.
  5. Bake 14–16 minutes until tall and golden.

11. Sour Cream and Onion Biscuits

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These biscuits deliver that tangy, savory punch you expect from a sour cream and onion chip—but baked fresh, soft inside, and golden on top. They’ve got rich flavor from the sour cream and a tender bite thanks to the butter and baking powder combo.

The fresh green onion bits give little bursts of flavor in each bite, making them an excellent match for brothy soups, grilled chicken, or even as a snack with whipped butter. They’re quick to make, look rustic, and have a natural balance between richness and sharpness.

If you’re someone who usually leans salty over sweet, this is your kind of biscuit. And they reheat surprisingly well, so they’re great for meal prep, too.

Why This Recipe Works

  • Sour cream adds tang and moisture without heaviness
  • Green onions offer mild allium flavor and texture
  • No yeast, so they come together fast
  • A soft crumb with a crispy top edge

Ingredient Swap Ideas

  • Use Greek yogurt in place of sour cream
  • Try caramelized onions for deeper flavor
  • Swap green onions for chives or shallots
  • Add shredded white cheddar for even more richness

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp cold butter, cubed
  • ½ cup sour cream
  • ½ cup milk
  • ¼ cup chopped green onions

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment.
  2. Mix flour, baking powder, salt. Cut in butter until crumbly.
  3. Stir in sour cream, milk, and green onions. Mix just until a dough forms.
  4. Pat out and cut into biscuits. Place on sheet and bake 14–16 minutes until golden.

12. Biscuit-Topped Pot Pie Cups

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These are the ultimate all-in-one comfort food: savory chicken and veggie filling spooned into muffin tins and topped with a golden biscuit cap. It’s everything you love about pot pie—without the hassle of making pie crust.

You can make them with store-bought rotisserie chicken, frozen mixed vegetables, and a simple biscuit dough. They’re ideal for lunches, dinners, or make-ahead freezer meals that are ready to go whenever you are.

They look cute on the plate and feel like mini meals. And yes—they reheat like a dream.

Why This Recipe Works

  • Combines a full meal into a handheld portion
  • Biscuit topping bakes golden while soaking up flavor
  • Uses pantry and freezer staples
  • Freezer- and meal-prep–friendly

Ingredient Swap Ideas

  • Use turkey instead of chicken
  • Try sweet potatoes or butternut squash
  • Use store-bought biscuit dough for speed
  • Add cheese to the biscuit top for crusty finish

Ingredients

Filling:

  • 1 ½ cups shredded cooked chicken
  • 1 cup frozen mixed vegetables
  • 1 tbsp butter
  • 1 tbsp flour
  • ½ cup chicken broth
  • Salt and pepper

Biscuit Topping:

  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 4 tbsp cold butter
  • ⅔ cup milk

Instructions

  1. Preheat oven to 400°F. Grease a 12-cup muffin tin.
  2. Make filling: sauté butter and flour in skillet, add broth, stir in chicken and veggies. Simmer 5 mins.
  3. Divide filling into muffin cups.
  4. Make biscuit dough. Mix dry ingredients, cut in butter, stir in milk.
  5. Spoon biscuit dough on top of each cup. Bake 20–25 minutes until tops are golden.

13. Lemon Thyme Biscuits

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These are light, fragrant, and a little unexpected—in the best way. Fresh thyme adds herbal depth, while lemon zest brightens every bite. The result is a biscuit that feels springy and elegant, but still hearty enough for real meals.

They’re especially good with roasted vegetables, baked fish, or alongside a light soup. The citrus-thyme combo is bold without being overpowering, and they’re just as good the next day with a swipe of soft butter.

They’ve got flaky layers, crispy edges, and that unmistakable fresh scent coming from the oven.

Why This Recipe Works

  • Lemon zest adds brightness to balance buttery richness
  • Thyme gives subtle savory complexity
  • Light and refreshing—great for brunch or lighter meals
  • Simple base with elegant flavor twist

Ingredient Swap Ideas

  • Use rosemary or parsley instead of thyme
  • Swap lemon zest for orange or lime for variety
  • Add a teaspoon of honey for contrast
  • Pair with herbed goat cheese or ricotta

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp lemon zest
  • 1 tsp chopped fresh thyme
  • 6 tbsp cold butter
  • ¾ cup buttermilk

Instructions

  1. Preheat oven to 425°F. Line a baking sheet.
  2. Mix flour, baking powder, salt, lemon zest, and thyme. Cut in butter until crumbly.
  3. Stir in buttermilk. Mix just until combined.
  4. Pat and fold dough, cut into rounds. Bake 14–16 minutes until golden and fragrant.

14. Pimento Cheese Biscuits

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These biscuits bring bold Southern flavor in every bite. Sharp cheddar, diced pimentos, and a touch of spice are baked into the dough, giving you a savory biscuit that’s packed with creamy, cheesy personality.

They’re rich and moist, perfect for slicing in half and stuffing with ham, eggs, or even fried green tomatoes. The cheese gets crispy on the edges and gooey inside, creating a biscuit that’s anything but basic.

Serve them warm and watch how fast they disappear. They’re especially great for brunch, potlucks, or backyard meals.

Why This Recipe Works

  • Combines two comfort foods: biscuits + pimento cheese
  • Moist interior with crispy golden edges
  • Savory, salty, and satisfying
  • Feels indulgent but comes together fast

Ingredient Swap Ideas

  • Use pepper jack for more heat
  • Add chopped scallions or parsley
  • Mix in bacon crumbles
  • Serve with spicy mayo or hot honey

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup shredded sharp cheddar
  • ¼ cup diced jarred pimentos
  • 6 tbsp cold butter
  • ¾ cup buttermilk

Instructions

  1. Preheat oven to 425°F. Grease or line a baking sheet.
  2. Mix flour, baking powder, salt. Cut in butter until crumbly.
  3. Stir in cheese and pimentos. Add buttermilk until dough forms.
  4. Cut or drop onto baking sheet. Bake 15–18 minutes until golden and cheesy.

15. Buttery Herbed Biscuit Slab

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This is your big-batch biscuit solution—one giant slab of herbed biscuit dough baked in a pan and sliced into squares. No rolling, no individual cutting, just spread and bake. It’s buttery, fluffy, and seasoned with fresh herbs all the way through.

Perfect for holiday dinners, family-style meals, or just when you want to get biscuits on the table with less mess. The result is still light and fluffy, with that golden top you get from a good brush of melted butter.

Plus, it feeds a crowd and reheats like a dream.

Why This Recipe Works

  • No rolling or shaping—just spread into the pan
  • Fresh herbs add color and aroma
  • Soft center with golden crisp edges
  • Feeds a group with no fuss

Ingredient Swap Ideas

  • Use rosemary, sage, or parsley instead of thyme
  • Add minced garlic to the butter topping
  • Use Greek yogurt in place of buttermilk
  • Sprinkle parmesan on top for extra flavor

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold butter
  • 1 tsp chopped fresh thyme
  • 1 cup buttermilk
  • 2 tbsp melted butter (for topping)

Instructions

  1. Preheat oven to 400°F. Grease an 8×8 or 9×9 baking pan.
  2. Mix flour, baking powder, salt, and thyme. Cut in butter until crumbly.
  3. Add buttermilk. Stir just until dough forms.
  4. Spread into prepared pan. Score the top into squares and brush with melted butter.
  5. Bake 25–30 minutes until golden and puffed. Cool slightly, slice, and serve.

16. Biscuit Pizza Pockets

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These are handheld, golden, biscuit-wrapped mini pizzas that you can bake in under 30 minutes. The dough is soft and fluffy, while the inside stays melty and saucy. They’re fun, satisfying, and way easier than making actual pizza dough from scratch.

Perfect for quick lunches, snacky dinners, or even breakfast on the go if you swap in eggs and cheese. They hold their shape well, are freezer-friendly, and totally customizable based on what you’ve got on hand.

Think of them as grown-up Hot Pockets—but with real ingredients, buttery dough, and far more flavor.

Why This Recipe Works

  • Biscuit dough bakes into a golden crust around fillings
  • Personal-size makes them great for kids or meal prep
  • Versatile—swap fillings based on mood or meal
  • Soft, cheesy center with crisp outside

Ingredient Swap Ideas

  • Use cooked sausage, bacon, or spinach instead of pepperoni
  • Try ricotta or goat cheese for a richer flavor
  • Use marinara or pesto as the base
  • Make them sweet with jam and cream cheese

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp cold butter
  • ¾ cup buttermilk
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella
  • ½ cup sliced pepperoni or toppings of choice

Instructions

  1. Preheat oven to 400°F. Line a baking sheet.
  2. Mix dry ingredients and cut in butter. Stir in buttermilk to form dough.
  3. Roll out dough and cut into 4–6 rectangles.
  4. Add sauce, cheese, and fillings. Fold and seal edges with a fork.
  5. Bake 18–20 minutes until golden and puffed.

17. Maple Bacon Biscuits

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This recipe balances salty and sweet with thick chunks of crispy bacon baked right into the dough and a drizzle of warm maple syrup on top. The result? A biscuit that works for brunch, dinner, or even dessert.

The texture stays tender from the buttermilk, while the bacon adds crisp bites throughout. Maple syrup caramelizes lightly on top, making each bite rich and deeply flavored. It’s the kind of biscuit that disappears the minute it hits the table.

Serve them with eggs, fried chicken, or just a slab of butter and you’ve got yourself a keeper.

Why This Recipe Works

  • Bacon adds smoky crunch in every bite
  • Maple syrup enhances the savory dough with sweetness
  • Bakes into golden, glossy biscuits with caramelized tops
  • Works across meals—breakfast, lunch, or dinner

Ingredient Swap Ideas

  • Use pancetta or turkey bacon for variety
  • Add chopped pecans for extra crunch
  • Swap in honey for a floral sweetness
  • Make a maple glaze instead of just drizzling

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp cold butter
  • ¾ cup buttermilk
  • ½ cup cooked crumbled bacon
  • 2 tbsp maple syrup, plus more for drizzling

Instructions

  1. Preheat oven to 425°F. Line a baking sheet.
  2. Mix flour, baking powder, and salt. Cut in butter until crumbly.
  3. Stir in bacon and maple syrup. Add buttermilk until dough forms.
  4. Cut or drop onto baking sheet.
  5. Bake 14–16 minutes. Drizzle with warm maple syrup just before serving.

18. Yogurt Dill Biscuits

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These biscuits are soft, fluffy, and refreshing with a cool hint of dill and tang from Greek yogurt. They’re the perfect pairing for smoked salmon, cucumber salads, or even cold roast chicken.

The yogurt replaces buttermilk, keeping things light while still giving you that signature biscuit tenderness. Dill folds through the dough like a ribbon of freshness, and the flavor blooms even more once baked.

They’re simple, clean-tasting, and just enough of a twist to feel new—ideal for spring or summer meals.

Why This Recipe Works

  • Greek yogurt adds protein and rich tang
  • Dill brings brightness without overpowering
  • Soft, cloud-like texture with golden edges
  • Lighter alternative to cream- or butter-heavy biscuits

Ingredient Swap Ideas

  • Use mint or parsley instead of dill
  • Add lemon zest for citrusy lift
  • Swap yogurt for sour cream or labneh
  • Sprinkle sea salt on top for finish

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp cold butter
  • ¾ cup plain Greek yogurt
  • 2 tbsp chopped fresh dill

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment.
  2. Mix flour, baking powder, salt. Cut in butter until crumbly.
  3. Stir in yogurt and dill until dough just comes together.
  4. Pat into ¾-inch thickness. Cut into rounds and place on sheet.
  5. Bake 14–16 minutes until edges are lightly golden and centers puffed.