Part muffin and part scone, breakfast biscuits are a tender morning treat that can be sweet or savory and as light or hearty as you’d like. Appeal to your sweeter side with blueberry biscuits coated in cinnamon butter, or appease your savory cravings with a stuffed biscuit, which is chock-full of pork, cheese, eggs, and onion. As an added bonus, they also make for great grab-and-go meals: Many of them can be prepared ahead of time, enabling you to quickly snag one in the morning and take it with you. Keep reading — you’ll want these five easy biscuit recipes to become regulars at your breakfast table.
1. Breakfast Biscuits
Kick-starting our biscuit round-up is a recipe that comes from Saveur, which is based on one from Jeanne Voltz’s Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen. It’s very basic, making it a great side to serve with a breakfast casserole, eggs, ham, or bacon. If you’d prefer to keep it simple, top your hot biscuits with butter. Form your dough, knead it and then roll it out, and use a round cookie cutter to cut out the biscuits. Bake them until they’re a lovely golden brown hue, and serve. It makes 20.
- 6 cups flour, preferably White lily flour
- 3 tablespoons baking powder
- 1 tablespoon salt
- 6 tablespoons cold butter, cut into small pieces
- 6 tablespoons cold vegetable shortening
- 2½ cups buttermilk
Directions: Preheat oven to 500 degrees Fahrenheit. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal. Add 2¼ cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry.
Transfer dough to a floured surface and quickly knead 2 to 3 times. Roll dough to a 1-inch thickness. Using a 2½-inch round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all. Put biscuits on a parchment paper-lined cookie sheet about ½ inch apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10 to 12 minutes.
2. Stuffed Breakfast Biscuits
Looking for a heartier breakfast? Prepare Food.com’s stuffed breakfast biscuits, which are packed with filling ingredients, such as pork sausage, cheddar cheese, onions, and eggs. Partially cook the beaten eggs (you can even use a microwave to do this), prepare the sausage, and on a lightly floured surface, roll out each round of refrigerated biscuit dough. Equally distribute the ingredients, pinch dough edges together to seal, and bake. Just like that you’ve got a mouth-watering morning meal.
Add a nice little kick to your biscuits by using spicy sausage or including a sprinkle of crushed red peppers.
- 1 (7 ounce) package frozen pork sausage links
- 1 (16 ounce) package refrigerated biscuits
- ⅓ cup cheddar cheese, grated
- 2 tablespoons green onions, thinly sliced
- 2 eggs, well beaten
- 1 to 2 tablespoon butter, melted
Directions: Preheat the oven to 400 degrees Fahrenheit. Prepare sausages according to package directions. Drain and cut into quarters. Partially cook beaten eggs until they are almost all cooked but are still runny.
On a lightly floured surface, roll out each round of biscuit dough into a 5-inch circle and drape over a lightly greased muffin cup. If using non-stick muffin tins, don’t pre-grease the pan. Equally distribute the ingredients into the biscuits in this order: sausage, cheese, green onions, egg. Pinch dough edges together to seal and brush with melted butter. Bake in a 400 degree oven for 10 to 12 minutes until biscuits are brown.
3. Cinnamon Fruit Biscuits
Buttermilk biscuits, sugar, cinnamon, and the fruit preserves of your choosing are all you need to make Taste of Home’s recipe. If you want to add a homemade touch to your cinnamon fruit biscuits, consider making your own preserves. Jamie Oliver’s recipe explains how you can make your own incredible strawberry jam.
- ½ cup sugar
- ½ teaspoon ground cinnamon
- 1 (12-ounce) tube refrigerated buttermilk biscuits, separated into 10 biscuits
- ¼ cup butter, melted
- 10 teaspoons strawberry preserves
Directions: Preheat the oven to 375 degrees Fahrenheit. In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. Bake at 375 degrees for 15 to 18 minutes or until golden brown. Cool for 15 minutes before serving.
4. Breakfast Biscuit Buns
Breakfast doesn’t get any better than Pillsbury’s recipe, in which bacon and onion are stuffed into biscuits and topped with an egg and cheese. Cook your bacon and onion, place your biscuit dough in muffin cups, stuff with the bacon mixture, crack an egg over each, and sprinkle with cheese. Bake until the egg whites and yolks are firm, and then dig in! It serves 8.
- 1 pound pepper bacon
- ½ cup finely chopped onion
- 1 (16.3 ounce) can homestyle refrigerated buttermilk biscuits
- 8 eggs
- ½ cup shredded smoked cheddar cheese
Directions: Heat oven to 350 degrees Fahrenheit. In a 10-inch skillet, cook bacon over medium-high heat 10 to 12 minutes or until bacon is crisp; remove from pan to paper towels, and crumble. Remove all but 1 tablespoon bacon drippings from skillet. Add onion to skillet; cook and stir about 2 minutes or until onion is tender. In small bowl, mix onion and bacon. Set aside.
Spray 8 jumbo muffin cups or 8 (6-ounce) custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Divide bacon mixture evenly among biscuit cups; crack an egg over each. Top with cheese.
Bake 30 to 35 minutes or until egg whites and yolks are firm, but not runny. Run small knife around cups to loosen. Serve immediately.
5. Blueberry Biscuits with Cinnamon Butter
Blueberry biscuits taste sensational when served fresh from the oven and topped with sweet cinnamon butter. SheKnows suggests baking the biscuits with the sides against one another in an iron skillet; this ensures they remain soft and tender. The recipe makes 6 servings.
- 2 cups flour
- 2½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ⅓ cup butter, chilled
- ¾ cup milk
- ⅓ cup dried blueberries
- 2 teaspoons flour
- 2 teaspoons butter
- 3-inch round cookie or biscuit cutter
- ½ cup butter, softened
- ½ teaspoon ground cinnamon
- 2 pinches ground nutmeg
- 2 teaspoons sugar
Directions: To make the biscuits, preheat the oven to 450 degrees Fahrenheit. Into a medium-size bowl, add the flour, baking powder, baking soda, and salt. Use a grater to shred the butter just as you would cheese. Add the butter to the flour mixture. Cut the butter into the flour mixture with a pastry blender or fork. Add the blueberries. Use a fork to roughly mix the ingredients together. Then use your hands to knead the dough.
Sprinkle a little bit of flour onto a large cookie sheet or cutting board, and lay the dough on it. Roll the dough with a rolling pin until it’s about 1 inch thick. Use a biscuit or large cookie cutter to cut out 6 biscuits. You might need to start with cutting 4 biscuits, and then roll out the dough again to cut the remaining 2 biscuits.
Lay the biscuits side by side, leaning up against one another in a large, greased, iron skillet. Bake in the oven until the tops are a light golden brown. Serve warm with cinnamon butter. For the butter, add all the ingredients to small food processor, and mix them together until incorporated. Spoon the cinnamon butter into small, individual-size bowls, and chill them in the refrigerator. Serve with warm biscuits.