Healthy Biscuit Recipes
If you think you need to hail from a Southern state to master the art of biscuit making, think again. Our recipes are absolutely scrumptious and easy too.
We're starting with a classic, Flaky Buttermilk Biscuits. The less you knead the dough, the lighter and more tender your biscuits will be. Fat-free buttermilk adds a lovely tang and encourages a moist texture. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps left after cutting, and gently pat or reroll them to a ¾-inch thickness.
Love the idea of whipping up flaky, buttery biscuits on a weekend morning? Speed up the process with this simple biscuit mix that you can prepare ahead and keep on hand. With only four ingredients, not only does it come together quickly, but its simplicity is a plus compared to pre-packaged mixes with unpronounceable ingredients.
This rich biscuit recipe comes together easily with our homemade biscuit mix. Spreading out the dough rounds on a baking sheet (instead of placing them right next to each other) allows the edges to brown and bake up crisp. Your family and friends will beg for seconds.
Sweet Potato Biscuits with Honey-Pecan Butter
Baking a sweet potato brings out its natural sweetness, but if you’re short on time, use the microwave instead. Or look for canned mashed sweet potato at specialty markets. Try these split and stuffed with Virginia ham, without the Honey-Pecan Butter.
Herbed Asiago Biscuits
Savory additions of cheese and herbs elevate these biscuits to the dinner table. Asiago, a grating cheese, is similar to Parmesan and Romano but not as sharp, and it’s friendlier on the pocketbook. If you can’t find it, substitute Parmesan, Romano, or a dry Jack.
Beyond butter, you could serve these warm and filled with melted cheese, or 1⁄3-less-fat cream cheese and sliced black olives, or even roasted tomatoes sprinkled with olive oil.
Purple Basil Parmesan Biscuits
Parmigiano-Reggiano cheese and purple basil provide a fresh twist on buttery biscuits. Tender-biscuit tip: Make sure to use chilled butter, and stop cutting the butter into the dough when the mixture has pea-size nuggets.
Spiced Pumpkin Biscuits
Seeded Cornmeal Biscuits
Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. We achieved the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.
Potato-Sour Cream Biscuits
Mashed potatoes give these unique biscuits density and body, but they're still crisp and buttery.
Our classic biscuit recipe is revved up with the addition of Parmesan cheese and pepper. You'll love the slight bite that these ingredients bring to the table.
Cheddar-Bacon Drop Biscuits
Add a savory note to biscuits with sharp cheddar cheese and applewood-smoked bacon.
These angel biscuits are light, fluffy, and oh-so-delicious. Serve with bacon, scrambled eggs, and cheese for a homemade breakfast sandwich, or with supper for a tasty side.
Sweet Potato Biscuits
These bite-sized biscuits are perfectly sweet. They are delicious when served with a comforting fall dinner, but we love them year-round too.
Sour Cream, Cheddar, and Green Onion Drop Biscuits
Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.
Herb and Onion Wheat Biscuits
The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.
For a rustic presentation, bake and serve these delicious biscuits in a cast-iron skillet.
Sun-Dried Tomato Semolina Biscuits
These biscuits recieved rave reviews from readers. EllenDeller writes, "Wow! Are these good! I made exactly half the recipe, and I'm afraid to say that my husband and I ate them all. Crisp on the outside, fluffy on the inside, great savory, buttery flavor. Mixed in food processor and used cornmeal instead of semolina flour."