Our 22 Best Biscuit Recipes (2024)

Biscuits are a beautiful thing. Sweet or savory, they can be eaten plain, slathered with butter and jam, or utilized for sandwiches. While buttermilk biscuits contain an obvious extra ingredient, most biscuits get their fluff from baking powder or baking soda. Thanks to this leavening agent, the dough can be thrown right into the oven — they don't need to rise before baking so they're quick to get your plate! Here are our best biscuit recipes, covering everything from breakfast biscuit sandwiches to cornmeal shortcakes with mixed berries and whipped cream for dessert.

01of 22

Corn Biscuits with Savory Herb Streusel

2021 Food & Wine Best New Chef Thessa Diadem's streusel-topped corn biscuits star a trio of corn — cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture." Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise.

Get the Recipe

02of 22

Queso Fresco Sourdough Biscuits With Chimichurri

This recipe by game-changing baker Bryan Ford, author of New World Sourdough, uses sourdough starter discard, the delicious and versatile byproduct of making sourdough bread. It gives these cheesy, chimichurri-laced biscuits a tangy flavor. Trimming the edges of the rolled biscuits gives them a higher rise and an even square shape, but you can bake them with folded edges for a rustic look.

Get the Recipe

03of 22

Carla Hall's Buttermilk Biscuits

Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, TV chef Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.

Get the Recipe

04of 22

Mixed Berry Cornmeal Biscuit Shortcakes

For these shortcakes, macerated fresh berries and homemade whipped cream — flavored with vanilla and lemon zest — are served atop a buttery, tender split cornmeal biscuit for a summery dessert. Stacking and patting down the dough as opposed to kneading helps you avoid overworking it and encourages even lamination. The addition of cornmeal in the dough adds great texture and flavor to the biscuits.

Get the Recipe

05of 22

Two-Bite Parmesan Biscuits

These biscuits are baked on a bed of grated Parmesan cheese, resulting in a crispy, cheesy crust around the bottom of each biscuit. Perfect on their own, try them drizzled with a bit of honey, or improvise by tossing a few handfuls of fresh thyme or chives into the dough to take them over the top.

Get the Recipe

06of 22

Potato and Celery Root Biscuits

Food media entrepreneur Chadwick Boyd's biscuits get an upgrade from a thyme-infused mash of potatoes, celery root, and cream. They're topped with flaky salt and thyme sprigs, then baked until golden brown.

Get the Recipe

07of 22

Buttery Buttermilk Biscuits

Flaky, buttery, and infinitely versatile, there are so many reasons to love biscuits, especially if you have a great go-to recipe like this one. These biscuits are made with plenty of butter; tangy buttermilk both flavors and tenderizes the dough. The unbaked rounds are brushed with a touch of melted butter before they hit the oven to produce beautifully golden tops.

Get the Recipe

08of 22

Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits

Let the farmers market be your guide when it comes to this cobbler — any mixture of fresh summer stone fruits and berries can be cooked down to make the perfectly sweet-tart, jammy filling. Tender vanilla-mascarpone biscuits have a shortcake-like texture and a delightfully crunchy top from the turbinado sugar.

Get the Recipe

09of 22

Cheddar-Scallion Biscuits

The beauty of these biscuits is that you get a double punch of grated sharp cheddar. The cheese is mixed into the dough, of course — and the biscuits are baked on top of a pile of cheddar, resulting in crispy, lacy "feet" that form around the edges and add beautiful caramelized flavor.

Get the Recipe

10of 22

Easy Buttermilk Biscuits

With just six ingredients, these biscuits are a simple, quick, impressive side to serve with any meal — breakfast, lunch, or dinner. They’re bestserved warm, but you can prep them up to two months in advance and keep them frozen until you're ready to bake. F&W recipe developer Anna Theoktisto swears by self-rising flour, such as the White Lily brand, for light and airy biscuits.

Get the Recipe

11of 22

Buttermilk Biscuits and Sausage Gravy

To create biscuits with incredibly distinctive, flaky layers, chef Michael Reed adds very cold, thinly sliced butter to the dry ingredients and folds the dough over several times. The accompanying gravy is packed with sausage and makes for a truly satisfying breakfast. If you'd like, top the biscuits and gravy with fried eggs.

Get the Recipe

Crispy Biscuit Crackers

Chef Carla Hall shared this recipe for turning leftover biscuits to make ridiculously crunchy crackers. Cut into thin slices and sprinkled with a dash of cayenne, they're a next-level addition to a cheeseboard.

Get the Recipe

13of 22

Beaten Biscuit Breakfast Sandwich with Tomato Jam

Chef Marcus Samuelsson makes incredible biscuits, adding a little bit of nutty brown butter to amp up the flavor. He serves them warm, spread with tangy-sweet tomato jam, fried ham, and perfectly scrambled eggs with cheddar cheese.

Get the Recipe

14of 22

Crème Fraîche Biscuits

When they're not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing and Slade Rushing are adding a French ingredient to a Southern recipe. Here, crème fraîche takes the place of buttermilk in these extremely fluffy biscuits.

Get the Recipe

15of 22

Picadillo Beef Casserole with Corn-Scallion Biscuit Topping

Inspired by a Cuban picadillo, this recipe perfectly balances savory and sweet with warm aromatic spices, sweet raisins, and tangy green olives.The scallion-laced cornmeal biscuits bake right on top of the filling.

Get the Recipe

16of 22

Mexican Street Corn Drop Biscuits

These chunky biscuits are made of corn, Cotija cheese, cilantro, and lime. They're spooned right onto the pan — no rolling pin required.

Get the Recipe

17of 22

Strawberry Crème Fraîche Biscuits

These buttery, tender, crisp biscuits are laced with fresh strawberries and served with sweet and tangy strawberry-swirled crème fraîche.

Get the Recipe

18of 22

Skillet Buttermilk Biscuits

Aside from how great they taste, the best part about this recipe is that you can serve the biscuits straight out of the skillet, which makes for a beautifully rustic presentation.

Get the Recipe

19of 22

Rosemary Biscuits with Sausage and Cheese

Chef John Currence doesn't only stuff his biscuits with grilled sausage and creamy blue cheese, he also slathers them with mustard. Alternately, the biscuits can be served unadorned along with chicken to mop up the barbecue sauce.

Get the Recipe

20of 22

Bacon-Scallion Biscuits with Sorghum Butter

"The perfect biscuit dough just barely comes together," says chef Hugh Acheson. "After it's lightly rolled out, the biscuits puff up when you bake them." He tops these flavorful bacon-and-scallion ones with butter that's mixed with sorghum syrup, a traditional Southern sweetener. (The biscuits are also delicious without the bacon.)

Get the Recipe

21of 22

Herb-Gruyère Biscuits

While this recipe calls for thyme, sage, and Gruyère, feel free to experiment with other herbs and cheeses, like rosemary or chives with cheddar or Parmesan.

Get the Recipe

22of 22

Sweet Lemon-Poppy Biscuits

Like a crunchy, crumbly version of a lemon poppyseed muffin, these sweet treats are great with a side of jam or a topping of vanilla glaze.

Get the Recipe