Perfect Biscuits THREE Ways

I’m showing you how to make Perfect Biscuits THREE Ways using my favorite base recipe that’s ultra flaky and buttery! 30 minute homemade recipe that’s so easy and fun to customize!

BASE RECIPE (yield: 12)
2 cups (254 grams) all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
6 tablespoons (85 grams) unsalted butter, very cold
1 cup buttermilk, chilled

Preheat the oven to 450°F.

In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter or the shortening and pulse the food processor several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. The faster you do this the better, you want the fat to remain cold. Stir in the buttermilk until just combined. DO NOT overmix, the dough will be slightly sticky.

Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 3/4-inch in thickness. Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles.


Bake the biscuits until golden brown, about 12 to 15 minutes.

2 tablespoons everything topping, plus more for topping

Mix everything topping in with the dry ingredients. Proceed with recipe. After shaping the biscuit dough, brush with the melted butter then sprinkle on more everything topping for garnish. Bake as directed.

1/2 cup prepared tomato sauce
1/2 teaspoon dried oregano
6 ounces shredded mozzarella
2 ounces mini pepperoni

Prepare the biscuit dough as written, but place in a greased 12-cup muffin tin or jumbo 6-cup muffin tin. Top with the sauce, oregano, cheese, and pepperoni. Bake for about 10 to 12 minutes for a standard muffin tin, or 12 to 15 minutes for a jumbo.


3/4 cup granulated sugar, divided
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Melted chocolate or dulce de leche, if desired

Reduce the salt to 1/4 teaspoon. Add 1/4 cup of the sugar in with the dry ingredients. Proceed with the recipe through shaping. Combine the remaining 1/2 cup sugar with the cinnamon. Brush the shaped biscuits with the melted butter then dip in the cinnamon sugar mixture. Bake as directed. Drizzle with melted chocolate or dulce de leche, if desired.

(Makes about 1/2 cup)
2 tablespoons poppy seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon plus 1 teaspoon dried minced garlic
1 tablespoon plus 1 teaspoon dried minced onion
2 teaspoons flaked sea salt or course salt

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