Everything Biscuits
Transform your breakfast or brunch with these delectable Everything Biscuits. Inspired by the irresistible flavors of everything bagels, these biscuits combine rich, buttery layers with a savory blend of spices, creating a perfect balance of taste and texture.
Made with cream cheese and butter, these biscuits are wonderfully tender and flaky. The homemade everything bagel seasoning, a medley of garlic, onion, sesame, and poppy seeds, takes the flavor to the next level. They’re as versatile as they are delicious!
Whether served warm with butter, alongside your favorite soup, or as the base for a breakfast sandwich, these biscuits are sure to become a household favorite. Easy to make and freezer-friendly, they’re perfect for any occasion!
Everything Biscuits Ingredients: A Symphony of Flavors
- All-Purpose Flour: The foundation of these biscuits, delivering structure and the perfect balance of tenderness.
- Everything Bagel Seasoning: A savory blend of seeds, onion, and garlic that infuses each bite with bold, iconic flavor.
- Butter & Cream Cheese: Together, they create an irresistibly flaky and rich texture, elevating every layer.
- Buttermilk: Adds tanginess and ensures the dough stays moist and soft for a melt-in-your-mouth experience.
- Baking Powder & Soda: The power duo behind the biscuits’ impressive rise and fluffy interior.
Everything Biscuits: Tips, Serving Ideas, and FAQs
These Everything Biscuits, inspired by the beloved everything bagel, are a deliciously flaky and savory treat. With a perfect balance of cream cheese, butter, and everything bagel seasoning, they’re sure to impress. Whether you’re making them for a casual breakfast or an elegant brunch, here are some helpful tips, serving suggestions, and answers to frequently asked questions to ensure your baking experience is a success.
Recipe Tips
- Don’t Overwork the Dough: The key to flaky, tender biscuits is to handle the dough as little as possible. When you mix the wet and dry ingredients, fold gently until just combined. Overworking the dough can result in dense biscuits. If the dough seems sticky, use extra flour on your hands and work surface, but be careful not to incorporate too much flour.
- Use Cold Butter and Cream Cheese: For the best biscuit texture, make sure your butter and cream cheese are cold and cubed before adding them to the dry ingredients. This will allow the fats to create pockets in the dough, resulting in tender layers as the biscuits bake.
- Perfect Biscuit Shape: When cutting the biscuits, avoid twisting the cutter. Twisting can seal the edges, preventing the biscuits from rising properly. Press straight down to keep the edges open, allowing the biscuits to rise and bake evenly.
What to Serve with Everything Biscuits
- Eggs and Bacon: These Everything Biscuits are a perfect accompaniment to a classic breakfast of scrambled eggs and crispy bacon. The savory flavor of the biscuits pairs beautifully with the richness of the eggs and the smokiness of the bacon. For a satisfying meal, serve the biscuits warm with a side of fresh fruit.
- Avocado and Smoked Salmon: For a lighter, more elegant twist, serve these biscuits with creamy avocado slices and smoked salmon. The everything seasoning complements the smokiness of the salmon, while the avocado adds a creamy texture that balances the biscuits’ crispiness. A squeeze of lemon on top enhances the flavor.
- Soups and Stews: Everything Biscuits also make a fantastic side to soups or stews, such as a creamy tomato soup or hearty beef stew. The biscuits soak up the rich broth while adding texture and a burst of flavor, making for a comforting and satisfying meal.
FAQ
1. Can I use store-bought everything bagel seasoning?
Yes, you can! If you’re short on time, store-bought everything bagel seasoning works perfectly in this recipe. However, homemade seasoning adds a more personalized touch and a fresher flavor.
2. How do I store leftover biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days or freeze them for up to 3 months. Just reheat them in the oven for a few minutes to enjoy them warm.
3. Can I freeze the biscuit dough?
Yes, you can freeze the dough before baking. After step 5, wrap the dough tightly in plastic wrap and freeze for up to 3 months. When you’re ready to bake, thaw the dough overnight in the refrigerator and proceed with cutting and baking as directed.
4. Why are my biscuits not rising?
If your biscuits are not rising, it could be due to a few factors: using warm butter, overworking the dough, or old baking powder or soda. Ensure your ingredients are fresh, and be careful not to handle the dough too much to achieve the desired rise.
Everything Biscuits
Ingredients
- Everything Bagel Seasoning
- 1 Tablespoon poppy seeds
- 1 Tablespoon sesame seeds
- 1 and 1/2 teaspoons dried minced onion
- 1 and 1/2 teaspoons dried garlic flakes
- 1 teaspoon coarse sea salt or flaky sea salt
- Biscuits
- 2 and 1/4 cups 281g all-purpose flour, spooned and leveled, plus extra for dusting
- 2 Tablespoons everything bagel seasoning recipe above
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup 56g unsalted butter, cold and cubed
- 4 ounces 113g full-fat brick cream cheese, cold and cubed
- 1 cup 240ml cold buttermilk
- Topping
- 2 Tablespoons 30ml buttermilk, divided
- 1 heaping Tablespoon everything bagel seasoning recipe above
Instructions
- Instructions
- Preheat the oven to 425°F (218°C).
- Prepare the seasoning: Combine all ingredients for the everything bagel seasoning in a bowl and set aside.
- Prepare the biscuit dough: In a large bowl or food processor, mix the flour, 2 Tablespoons of everything bagel seasoning, baking powder, baking soda, granulated sugar, garlic powder, and salt. If using a food processor, pulse until well-combined. Add the cubed butter and cream cheese, and cut them into the dry ingredients using a pastry cutter or pulse several times in the food processor until the mixture resembles coarse crumbs. If using a food processor, transfer the mixture to a large bowl.
- Form the dough: Create a well in the center of the dry mixture and pour in the cold buttermilk. Gently fold the ingredients together with a spoon or silicone spatula, being careful not to overwork the dough. The mixture will appear shaggy and uneven, with some wet patches.
- Shape the dough: Turn the dough out onto a floured surface. With well-floured hands, gently bring the dough together. It will be sticky, so continue using extra flour to prevent sticking. Roll or pat the dough into a 3/4-inch thick rectangle. Fold each side of the rectangle toward the center, then turn the dough 90 degrees and flatten it again to 3/4-inch thickness. Repeat this process two more times before flattening the dough one final time into a 3/4-inch thick rectangle.
- Cut the biscuits: Use a 3-inch biscuit cutter to cut out the biscuits, making sure not to twist the cutter when pressing down. This will ensure the biscuits rise properly. Re-roll any dough scraps until all are used, yielding about 8 biscuits. Arrange the biscuits in a 10-inch cast iron skillet or close together on a parchment-lined baking sheet.
- Apply the topping: Brush the tops of the biscuits with 1 Tablespoon of buttermilk and bake for 10 minutes. After this, remove the partially baked biscuits, brush with the remaining buttermilk, and sprinkle the remaining everything bagel seasoning over the tops. Return to the oven and bake for an additional 10 to 15 minutes, until the biscuits are golden brown.
- Serve and enjoy: Remove the biscuits from the oven and serve them warm for the best experience.
- Storage: To store leftovers, wrap them tightly and keep at room temperature for up to 5 days, or refrigerate for longer freshness.
Notes
Make Ahead & Freezing Instructions: These biscuits can be frozen once baked for up to 3 months. Thaw at room temperature or in the refrigerator, then warm them before serving. Alternatively, freeze the biscuit dough by following steps 2 through 5, wrapping the dough tightly in plastic wrap for up to 3 months. Thaw overnight in the refrigerator and proceed with step 6. You may also refrigerate the dough for up to 2 days before continuing.
