Part muffin and part scone, breakfast biscuits are a tender morning treat that can be sweet or savory and as light or hearty as you’d like. Appeal to your sweeter side with blueberry biscuits coated in cinnamon butter, or appease your savory cravings with a stuffed biscuit, which is chock-full of pork, cheese, eggs, and onion. As an added bonus, they also make for great grab-and-go meals: Many of them can be prepared ahead of time, enabling you to quickly snag one in the morning and take it with you. Keep reading — you’ll want these five easy biscuit recipes to become regulars at your breakfast table.
1. Breakfast Biscuits
Kick-starting our biscuit round-up is a recipe that comes from Saveur, which is based on one from Jeanne Voltz’s Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen. It’s very basic, making it a great side to serve with a breakfast casserole, eggs, ham, or bacon. If you’d prefer to keep it simple, top your hot biscuits with butter. Form your dough, knead it and then roll it out, and use a round cookie cutter to cut out the biscuits. Bake them until they’re a lovely golden brown hue, and serve. It makes 20.
- 6 cups flour, preferably White lily flour
- 3 tablespoons baking powder
- 1 tablespoon salt
- 6 tablespoons cold butter, cut into small pieces
- 6 tablespoons cold vegetable shortening
- 2½ cups buttermilk
Directions: Preheat oven to 500 degrees Fahrenheit. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal. Add 2¼ cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry.
Transfer dough to a floured surface and quickly knead 2 to 3 times. Roll dough to a 1-inch thickness. Using a 2½-inch round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all. Put biscuits on a parchment paper-lined cookie sheet about ½ inch apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10 to 12 minutes.