Description

These Breakfast Biscuits are quick, simple, and versatile treats that deliver flaky, tender, and buttery bites perfect for any morning. With customizable ingredients, including classics, savory, or sweet variations, these biscuits are ideal for energizing breakfasts and meal prep.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (substitute with gluten-free flour for gluten-free option)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar (optional)

Wet Ingredients

1/2 cup cold butter, cut into small cubes (plant-based butter for vegan option)
3/4 cup milk or buttermilk (use dairy-free milk for vegan option)

Optional Add-ins and Variations

1/2 cup shredded cheddar cheese (for cheesy herb variation)
1 tablespoon fresh herbs such as rosemary, thyme, or chives (for savory variation)
1 teaspoon cinnamon and 1 tablespoon sugar (for sweet cinnamon sugar variation)
1/4 cup crispy bacon bits and 1 diced jalapeño (for bacon and jalapeño variation)

Instructions

Prepare Your Ingredients: Preheat your oven to 425°F (220°C). Gather all ingredients, ensuring the butter is cold and cut into small cubes for flaky texture.
Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar if using. Whisk together to evenly distribute the baking powder and salt.
Cut in the Butter: Use a pastry cutter or fingers to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs, critical for flaky layers.
Add Liquid and Mix: Pour in milk or buttermilk and gently stir with a spoon until the dough just comes together. Avoid over-mixing to keep biscuits light and fluffy.
Incorporate Optional Add-ins: If desired, fold in cheese, herbs, bacon, jalapeños, or cinnamon sugar mixture based on your flavor variation.
Shape and Cut Biscuits: Turn dough onto a lightly floured surface, pat into a rectangle, fold and pat a couple of times to create layers, then use a biscuit cutter to cut rounds.
Bake Until Golden: Arrange biscuits on a baking tray. Optionally brush tops with butter or milk. Bake for 12-15 minutes until golden brown and puffed.

Notes

Keep the butter cold to ensure flaky layers by creating steam pockets while baking.
Handle the dough gently and mix only until combined to avoid tough biscuits.
Using buttermilk adds tenderness and a slight tang to enhance flavor.
Let the dough rest for 10 minutes before baking to improve texture.
Bake at a high temperature (425°F/220°C) for a crispy exterior and soft interior.
Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
Reheat biscuits in oven at 350°F (175°C) for 5-10 minutes or in a toaster oven to restore warmth and crispness.
For gluten-free biscuits, substitute all-purpose flour with a gluten-free blend.
For vegan biscuits, use plant-based butter and milk substitutes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 180
Sugar: 2g
Sodium: 350mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: breakfast biscuits, flaky biscuits, buttery biscuits, quick breakfast, gluten-free biscuits, vegan biscuits, savory biscuits, sweet biscuits, biscuit recipe