biscuits and shortcakes

These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process.

Buttery Sourdough Sandwich Biscuits

(120 grams) King Arthur Unbleached All-Purpose Flour

baking powder

salt

(113 grams) unsalted butter

(227 grams) sourdough starter unfed/discard*

We love this bright, citrus-y twist on a basic biscuit; cornmeal adds a little texture to the dough. Try filling them with lemon curd and whipped cream for a fresh take on shortcake, or reach for strawberries as shown here.

Lemon Cornmeal Biscuits

(206 grams) King Arthur Unbleached All-Purpose Flour *

(106 grams) cornmeal*

(67 grams) sugar

lemon rind (zest)

(28 grams) fresh lemon juice

eggs

grams) milk

sugar

These biscuits are perfectly balanced, taste-wise: the tanginess of sourdough complements the sweetness of caramelized onions. End result: total deliciousness!

Caramelized Onion Sourdough Biscuits

(14 grams) unsalted butter

1 small to medium (113 grams) onion peeled and sliced thinly

(25 grams) brown sugar

(11 grams) fresh chives chopped

(227 grams) sourdough starter unfed/discard

These biscuits are pleasantly crunchy on the outside, moist and tender on the inside.

Easy Self-Rising Biscuits

(227 grams) King Arthur Unbleached Self-Rising Flour

(57 grams) cold butter

(152 grams to 170 grams) cold milk or buttermilk

Biscuits are a classic American treat. Mix together just a few simple ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table — perfect for a leisurely breakfast, savory supper, or served with jam and a cup of afternoon tea.

Baking Powder Biscuits

(361 grams) King Arthur Unbleached All-Purpose Flour

(85 grams) butter

The. Easiest. Biscuits. Ever. Simply mix equal parts (by weight) self-rising flour and heavy cream; scoop biscuits onto a baking sheet, and bake until golden and tender-yet-slightly-crisp. Oh, oh, OH so good! Ultra-tender, super-rich, they're the fastest/easiest biscuits you'll ever bake. And there are lots of ways to take them from simple to sublime — find our favorite variations, from sweet shortcakes to herb biscuits, in "tips," below.

Never-Fail Biscuits

(170 grams) King Arthur Unbleached Self-Rising Flour

salt optional;

These tasty biscuits, ultra-tender thanks to the addition of both heavy cream and cheese, go together in a flash. Amazingly, they include just three ingredients: self-rising flour, cream, and cheddar cheese. Once shaped, they can be baked immediately, or frozen for a later date. Easy, versatile, and delicious — that's a win, win, WIN!

Savory Cheddar Cheese Biscuits

(113 grams) cheddar cheese the sharper the better; we prefer Cabot extra-sharp

(227 grams) heavy cream

Tender and high-rising, with subtle sweetness and a hint of vanilla, these biscuits are perfect as the base for shortcake — or all on their own.

Self-Rising Cream Biscuits for Shortcake

(25 grams) sugar

vanilla extract

sugar sugar

Baking powder biscuits are often used for summery fruit shortcakes. Add almond flour to a typical biscuit recipe, and you'll enjoy shortcakes with melt-in-your-mouth texture and mildly nutty/sweet flavor. Due to almond flour's added fat, the shortcakes will stay soft and tender longer than biscuits, too. To finish, gently split shortcakes into top and bottom pieces, pile sweetened fresh fruit on the bottom piece, add the top and crown with whipped cream — nothing could be finer!

Almond Flour Shortcakes

(360 grams) King Arthur Unbleached All-Purpose Flour

almond flour

(85 grams) cold butter

(227 grams) heavy or whipping cream

flour

Part soft yeast roll, part tender biscuit, these buns are an interesting composite. Sometimes called Bride's Biscuits (because even a new bride was supposed to be able to make them easily), they include both yeast and baking powder, for a guaranteed rise. Though they don't rise high, like Southern biscuits do, they're nevertheless a soft, light roll, perfect for splitting in half and filling with a slice of ham or sausage patty.

Angel Biscuits

(298 grams) King Arthur Unbleached All-Purpose Flour

instant yeast

(46 grams) vegetable shortening

(57 grams) butter cold cut into pats

(227 grams) room-temperature milk

(28 grams) melted butter

Here it is - the very easiest way to make tender biscuits. Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy!

Biscuits

(206 grams) King Arthur Unbleached All-Purpose Flour

(28 grams) cornstarch

One of our favorite diner breakfasts has always been sausage gravy and biscuits. Sausage gravy is breakfast sausage, cooked and crumbled, then stirred into a white sauce made of flour, sausage grease and milk. 
This recipe makes a biscuit that's rich and tender, yet strong enough to stand up to gravy without turning to mush. If you don't want to use them as a base for sauce, they're also strong-yet-tender enough to be smeared with softened butter and spread with jam. And, come summer, they're just right for strawberry shortcake.

Biscuits for Breakfast

(240 grams) King Arthur Unbleached All-Purpose Flour

(11 grams) sugar

(57 grams) unsalted butter

(46 grams) cold shortening

(113 grams) milk cream

Make 'em big or make 'em small, these are zesty, tasty biscuits. The tiny ones are great as appetizers. Serve the bigger ones with soup or stew to make the meal memorable.

Cheesy Pepperoni Bites

(180 grams) King Arthur Unbleached All-Purpose Flour

(28 grams) Better Cheddar Cheese Powder

Pizza Dough Flavor optional

Pizza Seasoning

(57 grams) butter

(50 grams) pepperoni

(113 grams) shredded sharp cheddar cheese

(14 grams) sliced scallions optional

(170 grams) milk

A mixture of fresh and cooked blueberries atop buttery shortcakes scented with lime and ginger puts a new spin on this classic dessert. Using <a href="https://shop.kingarthurbaking.com/items/almond-flour?headnotes=blueberry-shortcakes">almond flour</a> in the shortcakes makes them extra-flavorful, and keeps them fresh and soft longer.

Blueberry Shortcakes with Lime and Ginger

blueberries

(66 grams) granulated sugar

lime juice

cinnamon

(96 grams) King Arthur Almond Flour

(25 grams) granulated sugar

ginger

(grated rind) of 2 medium limes

(85 grams) butter cold cut into pats

(284 grams) heavy cream or whipping cream

King Arthur Pure Vanilla Extract

King Arthur Almond Flour

confectioners' sugar

Here's one of the easiest, tastiest "sticky buns" you'll ever enjoy. Simple biscuit dough is dropped atop a sweet/salty maple-bacon-brown sugar syrup. Once baked, the biscuits are turned out of the pan upside down, so the sticky topping drips down their sides. Trust us; this is a breakfast treat you'll find yourself making over and over again.

Maple-Bacon Biscuit Bake

bacon cooked until medium-brown

(71 grams) light brown sugar or dark brown sugar packed

(30 grams) King Arthur Unbleached All-Purpose Flour

(78 grams) maple syrup

(28 grams) butter

Bakewell Cream*

baking soda

(227 grams) milk

These tender, buttery sourdough biscuits might be the one recipe you can bake from memory. Their easy-to-remember 1-2-3-4 ratio of four key ingredients (by weight) is part of their charm. One part liquid, two parts butter, three parts sourdough starter, and four parts flour: Together, this short ingredient list (plus baking powder and salt) yields rich, tender biscuits in no time.

The Simplest Sourdough Biscuits

(12 grams) baking powder

unsalted butter or vegan butter cold thinly sliced*

(30 grams) milk

These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process.

Buttery Sourdough Biscuits

These vibrant green herb biscuits were inspired by the iconic, herbaceous salad dressing known as Green Goddess, which was invented at San Francisco’s Palace Hotel in 1923. The impossible-to-miss color comes from spinach, basil, and parsley, which all get blended with buttermilk and a bit of mayonnaise. The mayonnaise, originally added as an ode to the dressing, happens to bring a lovely lightness, and it helps to both balance and accentuate the flavors of the herbs. 

The Green Goddess Herb Biscuits were one of our Bake of the Week recipes for February 2023.

Green Goddess Herb Biscuits

(141 grams) unsalted butter

(210 grams) King Arthur Unbleached Cake Flour

(16 grams) baking powder

garlic powder

buttermilk

(13 grams) fresh basil packed

(13 grams) fresh spinach packed

parsley

(28 grams) mayonnaise

(12 grams) chives finely chopped

black pepper

This recipe makes a flaky biscuit that's rich and tender, yet strong enough to stand up to gravy without turning to mush. If you don't want to use them as a base for sauce, they're also strong-yet-tender enough to be split in half and stuffed with breakfast sandwich fillings. And, come summer, they're just right for strawberry shortcake or simply spread with butter or jam. 

Flaky Biscuits

(11 grams) granulated sugar

(46 grams) vegetable shortening cold

(113 grams) milk heavy cream

Buttermilk biscuits are a classic American treat. Mix together just a few simple ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table — perfect for a leisurely breakfast, savory supper, or served with jam and a cup of afternoon tea. Formerly known as "Baking Powder Biscuits," this recipe is now called Buttermilk Biscuits to reflect the historical and beloved nature of biscuits made with buttermilk.

Buttermilk Biscuits

The. Easiest. Biscuits. Ever. Simply mix equal parts (by weight) self-rising flour and heavy cream; scoop (or "drop") biscuits onto a baking sheet, and bake until golden brown. Ultra-tender, super-rich, this recipe is failproof (hence the former name, "Never-Fail Biscuits"). And there are lots of ways to take them from simple to sublime — stir in the additions of your choice: berries, cheese cubes, crumbled bacon or diced ham, chopped scallions, chocolate chips, dried fruit... use your imagination! Find our favorite variations in "tips," below.

Easy Drop Biscuits

(170 grams) heavy cream

table salt optional;

Top 21 biscuits and shortcakes recipes from across the web

The most viewed biscuits and shortcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttery Sourdough Sandwich Biscuits

Lemon Cornmeal Biscuits

Caramelized Onion Sourdough Biscuit...

Easy Self-Rising Biscuits

Baking Powder Biscuits

Never-Fail Biscuits

Savory Cheddar Cheese Biscuits

Self-Rising Cream Biscuits for Shor...

Almond Flour Shortcakes

Angel Biscuits

Biscuits

Biscuits for Breakfast

Cheesy Pepperoni Bites

Blueberry Shortcakes with Lime and ...

Maple-Bacon Biscuit Bake

The Simplest Sourdough Biscuits

Buttery Sourdough Biscuits

Green Goddess Herb Biscuits

Flaky Biscuits

Buttermilk Biscuits

Easy Drop Biscuits

Top 21 biscuits and shortcakes recipes from across the web

The most viewed biscuits and shortcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Sourdough Sandwich Biscuits

Lemon Cornmeal Biscuits

Caramelized Onion Sourdough Biscuit...

Easy Self-Rising Biscuits

Baking Powder Biscuits

Never-Fail Biscuits

Savory Cheddar Cheese Biscuits

Self-Rising Cream Biscuits for Shor...

Almond Flour Shortcakes

Angel Biscuits

Biscuits

Biscuits for Breakfast

Cheesy Pepperoni Bites

Blueberry Shortcakes with Lime and ...

Maple-Bacon Biscuit Bake

The Simplest Sourdough Biscuits

Buttery Sourdough Biscuits

Green Goddess Herb Biscuits

Flaky Biscuits

Buttermilk Biscuits

Easy Drop Biscuits

The most viewed biscuits and shortcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine