Biscuit Bliss: a baker's dozen delicious biscuit-dough recipes

WG-BaconRanchBiscuits

So, you get out your favorite biscuit recipe, make the dough… and then what?

Why, you make biscuits, of course. High-rising, light and tender biscuits, perfect with a pat of melting butter, served alongside ham and eggs and grits, or stew or chili.

Or not.

Just as yeast dough can morph from sandwich bread to pizza to sticky buns, biscuit dough is simply a starting point, primed to go in any creative direction you care to take it.

With its chameleon-like ability to become a snack, appetizer, main dish, side dish, or dessert, suitable for breakfast, lunch, or dinner, biscuit dough is incredibly versatile – as evidenced by the Whole-Grain Bacon-Ranch Biscuits pictured above.

And the baker’s dozen (make that 13) dishes pictured below.

Ready for a bonanza of biscuit recipes? Read on.

MapleBaconBakeC1H

Recipe: Maple-Bacon Biscuit Bake
Blog post: The Quintessential Late March Tired of Winter Self-Indulgent Breakfast

Reader rave: “Absolutely fabulous recipe. The platter lasted barely 10 minutes on my table.” cheryld – KAF Community

Baker’s tip: Daunted by the prospect of frying up a half-pound of bacon? Bake the bacon in a 350°F oven instead. No mess – no fuss!

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Recipe: Quick and Easy Sticky Caramel Buns
Blog post: Sweet Rolls Take the Fast Track

Reader rave: “I made this recipe on Sunday and it turned out great! These buns were indeed quick and easy to make. I also found these buns to be incredibly addictive. It’s just the two of us and we finished them in only 2 1/2 days. My husband thinks he ate 5 of the buns on the first day! We enjoyed them very much… I’m making this recipe again this upcoming Sunday.” calico – KAF Community

Baker’s tip: The dough for these buns is quite sticky; it’s meant to be. The stickier the dough (to a point), the lighter and more tender the buns.

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Recipe: Sausage Cheese Biscuits
Blog post: The Original Sausage Cheese Biscuit: Scone. Biscuit. Whatever…

Reader rave: “OMG! Can’t get any better than this… Sometimes the cheddar oozes out a little and there’s little crunches around the edges of the biscuit! So good that I have to double the recipe so there will be some to freeze before the family gobbles them all up when fresh…” vchapman – KAF Community

Baker’s tip: Don’t feel you always have to roll biscuit dough and cut it into circles. The result is just as delicious (and much easier) if you simply pat the dough flat, then cut it into squares.
SavoryCheeseBiscuits

Recipe: Savory Cheddar Cheese Biscuits
Blog post: Stairway to Heaven

Reader rave: “I followed this recipe exactly as written. The results were absolutely sinfully delicious. I want to eat the whole batch. I used heavy cream, so they were nice and light with awesome cheddar flavor.” steveallennh – KAF Community

Baker’s tip: This recipe is easily scaled up or down, to make more or fewer biscuits. Just keep this formula in mind: equal parts flour and cream, by weight; and half as much cheese, again by weight.

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Recipe: Caramelized Onion Sourdough Biscuits

Reader rave: “These biscuits have become my husband’s favorite treat. Ever. They were my first sourdough experiment and definitely won’t be the last – but even if I never used the starter for anything else, I’d keep it around for these.” carolynmbp – KAF Community

Baker’s tip: Looking for something to do with that cup of starter you need to discard before feeding? Bake these tasty biscuits. They do just fine with unfed starter straight from the fridge – the starter you’d otherwise throw away.

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Recipe: Gluten-Free Biscuits made with Baking Mix

Reader rave: “Now that is what I call a biscuit. These are the best gluten free biscuits I have ever made… These will go on a regular rotation in my house. Thank you much for a great recipe.” Paula G. – Hixson, TN

Baker’s tip: Let the biscuits rest for 10 minutes before baking. Gluten-free biscuits need this rest to allow the starches to finish setting up, and so their outsides will get crisp.

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Recipe: St. Louis-Style Pizza
Blog post: Thinking Outside the (Takeout) Box

Reader rave: “Ummmmmmm, just removed from the oven and rapidly devoured. My teenage son wants a copy of this recipe for his own files. The crust was just a bit soft from baking on the parchment, but so very delish!! It is now in the regular recipe rotation. FYI made just enough for 2 ravenous teens – I counted myself lucky getting 2 squares.” dnrmom – KAF Community

Baker’s tip: Don’t expect standard pizza crust here. The biscuit-type dough makes a very particular type of crust popularized by Imo’s, a “mom and pop” business with over 90 stores in and around St. Louis. Native St. Louisans usually snack on this pizza, rather than serve it as a main course.

PepperoniBitesC2W

Recipe: Cheesy Pepperoni Bites

Reader rave: “Made these for a football party my husband was going to and they were a BIG hit! I saved one for myself and was sorry not to have been more greedy.” auntiecaroline62 – KAF Community

Baker’s tip: Make now, bake later: these treats are a great candidate for the freezer. Simply make biscuit dough, and scoop rounds onto a baking sheet. Freeze, then transfer to a plastic bag for storage. When you’re ready to bake, remove the biscuits from the freezer, place them on a pan, brush with cream, and bake as directed. They’ll take maybe 5 minutes longer, since they’re frozen.

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Recipe: Biscuit Sausage Rolls

Reader rave: “Super simple and yummy… A super game day snack!” Karen – Front Royal, VA

Baker’s tip: From Karen, above – “If you like to add cheese, try adding about a half cup of grated cheddar to your biscuit dough before you add the cream. This will add the cheese flavor, but won’t drip out like it will from the center. Also, mix a little bit of ranch dressing into your sausage.”

Chicken&DumplingsC14W

Recipe: Turkey and Dumplings

Reader rave: “My family loved this recipe… I’d only made dumplings before using a national brand baking mix and these made with KAF were far superior. Light and fluffy.” kmtwriter – KAF Community

Baker’s tip: Chicken easily steps in for turkey in this recipe. In a hurry? Purchase a rotisserie chicken, canned chicken broth, and a bag of frozen mixed vegetables at the supermarket – instant filling!

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Recipe: Classic Peach Cobbler
Blog post: Fire and Ice

Reader rave: “Oh my good golly gosh, this cobbler is delicious… Nothing is quite so satisfying as the juxtaposition between the sweet, soft, slippery peach slices and the flaky, creamy biscuits on top. Wonderful!” Samantha R. – KAF Community

Baker’s tip: Don’t feel you have to stash this recipe away once peach season is over. While fresh peaches are always delicious, thawed/frozen (and even canned) are a worthy substitute.

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Recipe: Strawberry Shortcake

Reader rave: “I just love how these turned out! My new go to for shortcake, quick, easy and very, very tasty. Light on the inside, flaky crisp on the outside, my new favorite shortcake recipe!” cherbear711 – KAF Community

Baker’s tip: Just-sliced fresh strawberries won’t produce juice. For juicy shortcake filling, mash one-quarter of the berries, then mix with the remaining sliced berries. Stir the berries together with sugar and lemon juice, and let rest for 1 hour.

CaramelAppleBisc

Recipe: Caramel Apple Biscuits
Blog post: Sweet Dreams

Reader rave: “Amazing recipe! The combination of flavors and textures made this dessert truly outstanding. Tender biscuits, crunchy spiced nuts, flavorful apples, and homemade caramel to top it off – delicious!” laurenb – KAF Community

Baker’s tip: Any time you’re making caramel sauce, watch it carefully as it boils. Caramel can go from just right to burned/bitter in less than a minute’s time. If it’s mahogany brown, it’s too dark; err on the side of too light, rather than too dark.

So, are you ready for your own delicious “biscuit bakeover”? Start with our Never-Fail Biscuits, and you’re halfway there!

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. Carol

    PJ, what did I do wrong. I made a batch of the Never Fail Biscuits and I failed. They tasted great but they were just sooo crumbly. I made the biscuits to have a quick sausage biscuit breakfast but I had to eat the biscuits with a fork or spoon. I used equal parts King Arthur self-rising flout and heavy cream?? Help! They tasted great though.

    Reply
    1. MaryJane Robbins

      HI Carol,
      Hmm, perhaps you needed to make the dough just a little bit wetter, so that they didn’t crumble after baking. I like to make mine a bit on the sticky side to get a nice puff. ~ MJ

  2. Rockycat

    Do you think an equivalent amount of Southern-style self-rising flour could successfully be substituted for the flour, baking powder, and salt in the Biscuit Sausage Rolls recipe? That would be 8 oz., correct?

    Reply
    1. The Baker's Hotline

      I am guessing that Southern-style self-rising flour is just like other self-rising flours, in which case I think it might work, but I’m not sure this would be the best recipe to use that in as the biscuits will be more tender and cakier, which could make it so they don’t hold up to the filling quite as well. If you do choose to try the self-rising flour, I would use the volume to exchange the flours (and then determine your self-rising flour weight based on the volume), not the weight of the original flour directly, as it may have a different per cup weight than the self-rising flour. You would definitely want to remove the leavener and salt as well as you mentioned, and just be aware that you may need to be a bit more careful in handling the final product. Happy Baking! Jocelyn@KAF

  3. Q

    For easy, least-messy bacon:

    Choose the biggest shallow glass or ceramic baking dish you have that will fit in your microwave. (I use a ceramic straight-sided quiche pan.)

    Line the pan with 3-4 good-quality paper towels.

    Separate the pieces of bacon gently and lay them in the pan, overlapping to fit.

    Cover with two or three more paper towels.

    Microwave to cook to desired crispness. In my 25-year old microwave oven, that’s 8 minutes on medium high, followed by 5 more minutes, followed by 2-3 more minutes, for a pound of bacon. Check carefully; microwaves vary; if yours is very powerful, you may need shorter times or lower settings. Of course if you cook it too much the towels could catch on fire.

    Before the second cooking sesion, I sometimes carefully flip the whole towel-bacon-towel “sandwich” over, so that the towels on top, which are less saturated, are on the bottom of the dish.

    All the melted fat is absorbed into the towels and can be discarded. Clean-up consists of washing a greasy dish, not scrubbing baked-on grease in a baking dish or frying pan.

    The towels on top are essential – they keep the grease from spattering the inside of the microwave. I’ve been cooking bacon this way for many years; no mess in the microwave, or on stove top or in oven. Worth it to me!

    This does consume resources in the form of paper towels, but I think the microwave uses less electricity than the oven.

    Downside: no bacon fat left over.

    Reply
    1. The Baker's Hotline

      Thank you so much for sharing that method Q. It sounds like you did a lot of work to develop that…nice job! Happy Baking! Jocelyn@KAF

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