{"id":242099,"date":"2025-05-14T21:01:57","date_gmt":"2025-05-14T21:01:57","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/15-of-our-best-biscuit-recipes-for-fluffy-flaky-buttery-bakes\/"},"modified":"2025-05-14T21:01:57","modified_gmt":"2025-05-14T21:01:57","slug":"15-of-our-best-biscuit-recipes-for-fluffy-flaky-buttery-bakes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=242099","title":{"rendered":"15 of our best biscuit recipes for fluffy, flaky, buttery bakes"},"content":{"rendered":"


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At King Arthur, we’re currently obsessed with biscuits.<\/p>\n

We just launched our brand-new Buttermilk Biscuit Flour Blend<\/a>, which is made with soft wheat flour and dried buttermilk to yield tender biscuits with rich flavor (no fresh buttermilk, salt, or leaveners needed). We\u2019re also about to drop a biscuit-focused episode of our podcast, Things Bakers Know<\/a>. The episode is out on Monday, May 19th \u2014 be sure to subscribe<\/a> so you don\u2019t miss our deep dive into biscuits\u2019 American history, troubleshooting biscuit-baking tips, and plenty of hot takes about these buttery bakes.<\/p>\n

Finally, our Test Kitchen has been going through pounds of butter and bags of flour to create plenty of new biscuit recipes. From new favorites to old standbys, here are 15 of our best biscuit recipes to make if you, like us, are craving a simple, comforting bake.<\/p>\n

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\n \"Buttermilk<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography by Rick Holbrook; food styling by Kaitlin Wayne<\/p>\n<\/div>\n

<\/a>

When you need a classic biscuit with a subtle tang, make these Buttermilk Biscuits<\/a>.<\/figcaption><\/figure>\n

1) Buttermilk Biscuits<\/a><\/h4>\n

These biscuits are our perfected version of a classic: Cold butter is worked into the flour to produce flaky layers, and buttermilk hydrates the dough, adding a touch of tangy flavor. The biscuits rise beautifully in the oven and boast golden brown tops. These versatile biscuits are ideal for serving with butter and jam, turning into a sandwich, or standing in as a last-minute side for practically any meal.<\/p>\n

Get the recipe:<\/strong> Buttermilk Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Pastry & Biscuit Cutters<\/a> and King Arthur Half Sheet Pan<\/a><\/p>\n

If you like this recipe, you may also like:<\/strong> Buttermilk Lemon-Apricot Scones<\/a>, 3-Ingredient Buttermilk Biscuits<\/a><\/p>\n

\n<\/p>\n
\n \"3-Ingredient<\/p>\n

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Photography by Patrick Marinello; food styling by Yekaterina Boytsova<\/p>\n<\/div>\n

<\/a>

You don’t need fresh buttermilk on hand to make these 3-Ingredient Buttermilk Biscuits<\/a>, thanks to our Buttermilk Biscuit Flour Blend<\/a>.<\/figcaption><\/figure>\n

2) 3-Ingredient Buttermilk Biscuits<\/a><\/h4>\n

It\u2019s possible to make tender, flaky, high-rising biscuits with just three ingredients when you have a bag of Buttermilk Biscuit Flour Blend on hand (along with butter and milk). Cold butter is worked into the biscuit flour to create lofty layers, while a simple folding method gives these biscuits their impressive height and irresistible texture.<\/p>\n

Get the recipe: <\/strong>3-Ingredient Buttermilk Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Buttermilk Biscuit Flour Blend<\/a><\/p>\n

If you like this recipe, you may also like:<\/strong> Easy Buttermilk Pancakes<\/a>, Easy Drop Biscuits with Buttermilk Biscuit Flour<\/a><\/p>\n

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\n \"Small-Batch<\/p>\n

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Photography by Rick Holbrook; food styling by Kaitlin Wayne<\/p>\n<\/div>\n

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Small-Batch Biscuits<\/a> are perfect for a pair at any meal.<\/figcaption><\/figure>\n

3) Small-Batch Biscuits<\/a><\/h4>\n

Biscuits are best when they\u2019re fresh from the oven \u2014 they\u2019re at their flakiest and most tender right after baking. You can avoid having day-old leftovers by making exactly the number of biscuits you need, which is sometimes just two! This small-batch recipe is the perfection solution for those moments: Just stir together five pantry staples (you don\u2019t even need to cut in butter!) and briefly bake.<\/p>\n

Get the recipe: <\/strong>Small-Batch Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Bench Knife<\/a> and King Arthur Quarter Sheet Pan<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Small-Batch Parker House Rolls<\/a>, Just 4 Chocolate Chip Cookies<\/a><\/p>\n

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\n \"Pretzel<\/p>\n

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Photography by Rick Holbrook; food styling by Sheila Jarnes<\/p>\n<\/div>\n

<\/a>

Add a little extra crunch and salt to your next sandwich with these Pretzel Biscuits<\/a>.<\/figcaption><\/figure>\n

4) Pretzel Biscuits<\/a><\/h4>\n

This bake combines the flakiness of a homemade biscuit with the signature salty, malty flavor of a soft pretzel. To achieve this, the biscuit dough is brushed with a baking soda solution that makes the tops turn a deep mahogany brown, while also contributing that characteristic alkaline pretzel flavor. Our Test Kitchen especially likes enjoying these as breakfast sandwiches.<\/p>\n

Get the recipe:<\/strong> Pretzel Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Bowl Scraper<\/a> and King Arthur Unbleached All-Purpose Flour<\/a><\/p>\n

If you like this recipe, you may also like:<\/strong> Pretzel Focaccia<\/a>, Pretzel Buns<\/a><\/p>\n

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\n \"Sourdough<\/p>\n

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Photography by Patrick Marinello; food styling by Yekaterina Boytsova<\/p>\n<\/div>\n

<\/a>

No waste here when you use leftover sourdough discard to make these biscuits<\/a>.<\/figcaption><\/figure>\n

5) Sourdough Discard Buttermilk Biscuits<\/a><\/h4>\n

The next time you have to feed your sourdough starter, put the discard to good use by making these biscuits. Thanks to our\u202fnew Buttermilk Biscuit Flour Blend, they bake up light, lofty, and have a slight tang \u2014 a flavor that comes from both the sourdough discard and the buttermilk powder in the biscuit flour.<\/p>\n

Get the recipe:<\/strong> Sourdough Discard Buttermilk Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Buttermilk Biscuit Flour Blend<\/a> and Classic Fresh Sourdough Starter<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Buttery Sourdough Biscuits<\/a>, Sourdough English Muffins<\/a><\/p>\n

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\n \"Easy<\/p>\n

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Photography by Rick Holbrook; food styling by Kaitlin Wayne<\/p>\n<\/div>\n

<\/a>

No fancy tools required for these Easy Drop Biscuits<\/a> \u2014 just mix, scoop, and bake.<\/figcaption><\/figure>\n

6) Easy Drop Biscuits<\/a><\/h4>\n

These biscuits were formerly known as \u201cNever-Fail Biscuits,\u201d because we promise you just that: You won\u2019t ever go wrong with this recipe. Simply stir together equal parts (by weight) Self-Rising Flour and heavy cream to make a soft, slightly sticky dough; once baked, the biscuits have a delicate, cake-like crumb. The dough can easily be customized with spices, herbs, or other mix-ins to create your personal favorite flavor combination.<\/p>\n

Get the recipe:<\/strong> Easy Drop Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Self-Rising Flour<\/a> and Tablespoon Scoop<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Easy Self-Rising Blueberry Muffins<\/a>, Easy Self-Rising Biscuits<\/a><\/p>\n

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\n \"Flaky<\/p>\n

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Photography and food styling by Liz Neily<\/p>\n<\/div>\n

<\/a>

Use milk, half-and-half, or heavy cream to make these biscuits<\/a>. The richer the milk, the richer and more tender your biscuit will be.<\/figcaption><\/figure>\n

7) Flaky Biscuits<\/a><\/h4>\n

These biscuits are simultaneously flaky and sturdy. The dough is enriched with an egg, which adds richness and helps bring the dough together without overworking it. Shortening is incorporated into the flour mixture for extra tenderness, then chunks of cold butter are worked in to create flaky layers. The result is biscuits that are photo-worthy: tall with striking layers and golden tops.<\/p>\n

Get the recipe: <\/strong>Flaky Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Pastry Blender<\/a> and King Arthur Unbleached All-Purpose Flour<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Flaky Cheese Twists<\/a>, Lachha Paratha (Flaky Paratha)<\/a><\/p>\n

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\n \"Scallion<\/p>\n

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Photography by Rick Holbrook; Food Styling by Kaitlin Wayne<\/p>\n<\/div>\n

<\/a>

These giant biscuits<\/a> bring big flavor to the table with sharp cheddar cheese, fresh scallions, and black pepper.<\/figcaption><\/figure>\n

8) Scallion and Cheddar Cathead Biscuits<\/a><\/h4>\n

These generously sized biscuits (they\u2019re as big as a cat\u2019s head!) are loaded with cheddar cheese and bursting with scallions. This recipe comes from baker Cheryl Day, who is known for her Southern bakes \u2014 pulling from her experience baking cakes, she calls for cake flour in these savory biscuits to make them pillowy soft, which is a pleasant complement to their crispy bottoms.<\/p>\n

Get the recipe:<\/strong> Scallion and Cheddar Cathead Biscuits<\/a><\/p>\n

Shop the recipe: <\/strong>Cake Flour<\/a> and Scone and Muffin Scoop<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Tahini-Scallion Rolls<\/a>, Scallion Pancakes<\/a><\/p>\n

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\n \"Green<\/p>\n

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Photography by Rick Holbrook; Food styling by Kaitlin Wayne<\/p>\n<\/div>\n

<\/a>

These strikingly green biscuits<\/a> are extra tender thanks to mayonnaise in the dough.\u00a0<\/figcaption><\/figure>\n

9) Green Goddess Herb Biscuits<\/a><\/h4>\n

Inspired by creamy, herb-packed Green Goddess dressing, these biscuits can be paired with a salad to make it feel like a meal. A combination of spinach, basil, parsley, and chives adds vibrant green color and fresh flavor. Cake flour ensures the biscuits have a tender, almost cake-like texture, while mayonnaise adds richness and nods to its namesake dressing.<\/p>\n

Get the recipe: <\/strong>Green Goddess Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Cake Flour<\/a> and Popover Scoop<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Coffee Cake Biscuits<\/a>, Sky-High Garlicky Herb Biscuits<\/a><\/p>\n

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\n \"Angel<\/p>\n

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Photography and food styling by Liz Neily<\/p>\n<\/div>\n

<\/a>

These lovely, light biscuit<\/a>s are melt-in-your-mouth tender.<\/figcaption><\/figure>\n

10) Fluffy Biscuits<\/a><\/h4>\n

This recipe for super tender biscuits is also known as \u201cAngel Biscuits,\u201d because of their light-as-air texture. The secret? Baking powder and yeast, which help ensure the biscuits rise beautifully in the oven and have a fluffy interior crumb. While these biscuits are more delicate than most, they still hold up to being slathered with butter and jam.<\/p>\n

Get the recipe: <\/strong>Fluffy Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> SAF Instant Yeast<\/a> and Professional Pastry Brush<\/a><\/p>\n

If you like this recipe, you may also like:<\/strong> Soft Dinner Rolls<\/a>, Japanese Souffl\u00e9 Pancakes<\/a><\/p>\n

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\n \"Chocolate<\/p>\n

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Photography by Danielle Sykes; Styling by Kaitlin Wayne<\/p>\n<\/div>\n

<\/a>

Make these Chocolate Biscuits<\/a> for your next picnic dessert.<\/figcaption><\/figure>\n

11) Chocolate Biscuits<\/a><\/h4>\n

For a fun biscuit twist, add high-quality cocoa powder and mini chocolate chips to a basic cream-based dough. These chocolatey biscuits can be used to make summery strawberry shortcakes, or simply split and topped with raspberry jam for a breakfast treat that feels decadent without being overly sweet.<\/p>\n

Get the recipe:<\/strong> Chocolate Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Triple Cocoa Blend<\/a> and Callebaut Semisweet Mini Chocolate Chips<\/a><\/p>\n

If you like this recipe, you may also like:<\/strong> Strawberry Shortcake<\/a>, Chocolate Breakfast Muffins<\/a><\/p>\n

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\n \"Gluten-Free<\/p>\n

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Photography and food styling by Liz Neily<\/p>\n<\/div>\n

<\/a>

Skip making multiple batches to cater to dietary needs \u2014 make this one biscuit recipe<\/a> everyone can enjoy.\u00a0<\/figcaption><\/figure>\n

12) Gluten-Free Biscuits<\/a><\/h4>\n

These gluten-free biscuits will appeal to everyone: They\u2019re flaky, buttery, and more tender than most of their wheat-based counterparts. (Gluten can make biscuits tough if the dough is overworked, something you don\u2019t need to worry about here!) Plus, they\u2019re exceptionally freezer-friendly: Keep a batch tucked away, and you\u2019ll be just minutes from freshly baked gluten-free biscuits any time the craving strikes.<\/p>\n

Get the recipe:<\/strong> Gluten-Free Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Gluten-Free All-Purpose Flour<\/a> and Xanthan Gum<\/a><\/p>\n

If you like this recipe, you may also like:<\/strong> Gluten-Free English Muffin Bread<\/a>, Gluten-Free Doughnut Muffins<\/a><\/p>\n

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\n \"Sweet<\/p>\n

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Photography and food styling by Liz Neily<\/p>\n<\/div>\n

<\/a>

Sweet potato pur\u00e9e makes this dough<\/a> extra forgiving; you can roll it out multiple times without making the biscuits tough.<\/figcaption><\/figure>\n

13) Sweet Potato Biscuits<\/a><\/h4>\n

Slightly sweet and spiced but still versatile enough to sandwich a variety of fillings, these Sweet Potato Biscuits can be made with either fresh or canned sweet potato pur\u00e9e. The potato adds a beautiful golden color and makes the dough easy to roll out and handle. Their modest height and relative sturdiness also make them a prime candidate for breakfast sandwiches.<\/p>\n

Get the recipe:<\/strong> Sweet Potato Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Vietnamese Cinnamon<\/a> and Rolling Mat<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Sweet Potato Cinnamon Rolls<\/a>, Pecan-Crusted Sweet Potato Pound Cake<\/a><\/p>\n

\n<\/p>\n
\n \"Blueberry<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography by Patrick Marinello; food styling by Yekaterina Boytsova<\/p>\n<\/div>\n

<\/a>

Lemon and blueberries are a sweet, bright pairing that make these biscuits<\/a> feel fresh and right at home on the breakfast table.<\/figcaption><\/figure>\n

14) Blueberry Biscuits with Lemon Glaze<\/a><\/h4>\n

If you love the combination of lemon and blueberry, these easy cut-out biscuits belong on your next brunch menu. They\u2019re packed with fresh blueberries and topped with a simple lemon glaze, making them feel special despite their short ingredient list (only seven ingredients, thanks to our Buttermilk Biscuit Flour Blend).<\/p>\n

Get the recipe: <\/strong>Blueberry Biscuits with Lemon Glaze<\/a><\/p>\n

Shop the recipe:<\/strong> Buttermilk Biscuit Flour Blend<\/a> and Pastry Blender<\/a><\/p>\n

If you like this recipe, you may also like: <\/strong>Blueberry Shortcakes with Lime and Ginger<\/a>, Blueberry Grunt<\/a><\/p>\n

\n<\/p>\n
\n \"Garlic<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography by Patrick Marinello; food styling by Yekaterina Boytsova<\/p>\n<\/div>\n

<\/a>

These biscuits<\/a> get brushed with garlic butter after baking for a satiny, savory finish.<\/figcaption><\/figure>\n

15) Garlic Cheddar Biscuits<\/a><\/h4>\n

These super-savory biscuits are about as flavorful as they are easy. The cream-based dough holds up to a cup of cheese and is amped up with garlic powder for well-rounded (not pungent!) flavor. If you are partway through making dinner and realize you need a garlicky, cheesy side to complete the meal, turn to this recipe for freshly baked biscuits in just about a half hour.<\/p>\n

Get the recipe: <\/strong>Garlic Cheddar Biscuits<\/a><\/p>\n

Shop the recipe:<\/strong> Buttermilk Biscuit Flour Blend<\/a> and Scone and Muffin Scoop<\/a><\/p>\n

If you like this recipe, you may also like:<\/strong> No-Knead Garlic Cheese Flatbread<\/a>, Bacon Cheddar Scones<\/a><\/p>\n

Cover photo (<\/em>Sourdough Discard Buttermilk Biscuits<\/em><\/a>) by Patrick Marinello; food styling by Yekaterina Boytsova.<\/em><\/p>\n

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<\/p>\n<\/div>\n
\n

Buttermilk Biscuit Flour Blend<\/h2>\n

\n 5 out of 5 stars out of 5 stars<\/span><\/span>
\n 1 Review Reviews<\/span><\/span>\n <\/p>\n

\n \t\t\t $9.95
\n<\/span>\n\t <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"

At King Arthur, we’re currently obsessed with biscuits. We just launched our brand-new Buttermilk Biscuit Flour Blend, which is made with soft wheat flour and dried buttermilk to yield tender biscuits with rich flavor (no fresh buttermilk, salt, or leaveners needed). We\u2019re also about to drop a biscuit-focused episode of our podcast, Things Bakers Know. […]<\/p>\n","protected":false},"author":1,"featured_media":242100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[25884,40332,32971,25306,666,13339],"dealstore":[],"offerexpiration":[],"class_list":["post-242099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bakes","tag-biscuit","tag-buttery","tag-flaky","tag-fluffy","tag-recipes"],"yoast_head":"\n15 of our best biscuit recipes for fluffy, flaky, buttery bakes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=242099\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"15 of our best biscuit recipes for fluffy, flaky, buttery bakes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"At King Arthur, we’re currently obsessed with biscuits. We just launched our brand-new Buttermilk Biscuit Flour Blend, which is made with soft wheat flour and dried buttermilk to yield tender biscuits with rich flavor (no fresh buttermilk, salt, or leaveners needed). We\u2019re also about to drop a biscuit-focused episode of our podcast, Things Bakers Know. 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