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Everything Biscuits

These soft, flavorful biscuits draw inspiration from the beloved everything bagel, incorporating a blend of cream cheese and butter into the dough. Packed with a generous amount of everything bagel seasoning, they offer a delightful savory bite. You may opt for store-bought seasoning or create your own using the recipe below.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Biscuits
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Instructions
  2. Preheat the oven to 425°F (218°C).
  3. Prepare the seasoning: Combine all ingredients for the everything bagel seasoning in a bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve and enjoy: Remove the biscuits from the oven and serve them warm for the best experience.
  10. Storage: To store leftovers, wrap them tightly and keep at room temperature for up to 5 days, or refrigerate for longer freshness.

Notes

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.