Biscuit

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Sweet potatoes make for a tender and moist biscuit that is great as a substitute for dinner rolls. The benne seeds add a rich and nutty flavor.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

For this buttery biscuit recipe, you fold and stack the dough to create the flaky layers. 

I don’t know how else to say it—I think these sweet corn biscuits are perfect.

The finishing touch to these buttermilk biscuits is a sticky and satisfying brown sugar butter.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

These savory Indonesian cookies from cookbook author Lara Lee are perfectly buttery, crumbly, and cheesy. Make a big batch and enjoy them with coffee or tea all week long.

These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.

These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). 

Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that’s a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.

Piping hot biscuits! Enjoy these melt-in-your-mouth, easy-to-make classics.

Make these quick and savory drop biscuits to serve alongside a big bowl of chili or as the base for an incredible breakfast sandwich.

A biscuit- or scone-like quick bread, popular in Canada, that's cooked in a frying pan instead of being baked.

Spoon warm gravy, crumbled chorizo, and assorted toppings (avocado not optional) over a skillet of piping hot biscuits for a South–meets–Southwest dinner experience.

I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid—almost every day—so now I’m always looking for new ways to incorporate this versatile vegetable into my everyday life. There’s just something so special about biscuits loaded with shredded potatoes, cheddar cheese, and chives. I can’t put it into words, but I feel like I don’t have to because you get it. It’s the baked potato you never knew you wanted . . . in biscuit form.

Layer cooled strawberry compote with fresh, sugared strawberries, a fluffy sweet-cream biscuit, and a veritable cloud of whipped cream for spring’s ultimate dessert.

This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

Here, we make flaky biscuits with just 3 ingredients.

All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).

Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.

Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.

Light and fluffy, these peppery biscuits are as good alongside a hearty dinner as they are with jam for breakfast.