Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment.
  2. In a large bowl, whisk together the flour, topping, sugar, and optional buttermilk powder.
  3. Work in the butter just until the mixture is crumbly, with some larger chunks of butter remaining.
  4. Add 1/2 cup of milk, mixing until the dough is moistened. Add more milk if needed to moisten any dry bits in the bottom of the bowl.
  5. Transfer the dough to a lightly floured work surface, and fold it over on itself three or four times.
  6. Pat the dough 3/4" thick. Cut into biscuits with a 2" to 2 1/4" cutter, dipping the cutter into flour between biscuits to reduce sticking. Pile the scraps on top of each other, pat 3/4" thick and cut the remaining biscuits.
  7. Place the biscuits on the prepared baking sheet. Brush the tops with the melted butter and sprinkle with the optional topping.
  8. Bake the biscuits for 10 to 14 minutes, or until they're light golden brown. Remove them from the oven and serve warm.
  9. Store any leftover biscuits, well wrapped, at room temperature for two days; freeze for longer storage.

Tips from our Bakers

  • Everything Bagel Topping contains salt so if you're sensitive to sodium, feel free to decrease the amount of topping you add to 1 tablespoon, and skip sprinkling it on top of the biscuits.