Biscuits

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Traditional Southern-style biscuits

The recipe for these Bojangle-style biscuits was created when I was creating a copycat version of Bojangle’s cajun filet biscuit sandwich. They require shortening, sugar, and baking soda as well as the main three ingredients above.

This is one of my mom’s recipes that I converted to grams. Angel biscuits are a southern thing and they use yeast for additional leavening.

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Cheesy biscuits

This is an addictively cheesy recipe similar to the biscuit style you might get at Red Lobster. The recipe is not intended to be a copycat, but the flavors are similar.

This version of a cheesy biscuit adds a nacho cheese seasoning to give each biscuit a bit more spice and extra cheesiness.

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Flavored biscuits

I’ve made these blueberry biscuits several times for gatherings and they’re always a big hit. They’re great additions to a family breakfast during holidays.

This is a more recent biscuit recipe addition and it requires lemon zest and ground black pepper to zing up my normal buttermilk biscuit recipe. The lemon zest cuts through all the richness from the butter very nicely.

Want a unique biscuit with a bit of added spice? These gochujang biscuits aren’t super spicy because there is a ton of butter balancing things out, but they bring a fun flavor addition to an already good biscuit.

This recipe removes the buttermilk and replaces it with sour cream and adds a lot of green onion which contributes flavor and interest to the biscuit. This a more subtle flavored biscuit that really shines on the side of some scrambled eggs or grits.

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Biscuit tools

Here are the tools that I use to make all of these biscuit recipes. I’m not linking the prices here because they change, but they are all fairly inexpensive. Note: these are Amazon affiliate links, which means if you make a purchase using one of my links I will get benefits.

• 12-piece round stainless biscuit cutter set
• Farberware classic wood rolling pin – 17.75-inch
• Metal dough/bench scraper with measuring ruler

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Biscuit tips

1. Don’t want to keep buttermilk in your fridge? Larger grocery stores will sell “buttermilk powder” which is a shelf-stable product that contains dehydrated buttermilk. You can bring it back to life with water and it works well in all of the recipes above that call for buttermilk.
2. Always keep at least one stick of butter in your freezer. This helps not only with biscuits but if you run out of butter for other reasons, you will have frozen backup that you can put to use elsewhere.
3. Frozen butter works great in a biscuit recipe because you want the butter to be cold and firm when the biscuit goes into the oven. Hard and cold butter will take longer to melt during baking which will give the biscuits lift and the steam created from the butter melting process will keep the biscuits light.
4. If you’re cutting your biscuits into circles DO NOT twist your biscuit cutter. After working hard to fold your dough multiple times, twisting the cutter will also twist the layers of your uncooked biscuits together, leaving you with a biscuit that won’t rise as well.
5. Bake your biscuits close together. When you put cut biscuits onto your baking sheet and the biscuits are touching, they will create more steam and if they are touching they will help each other rise.
6. Baste your biscuits with melted butter when they come out. I also do this with some of the sandwich rolls I bake. I like the way the finished product looks, but it also makes the top softer and much more flavorful.