Mix & Match: Biscuits

Bake something new for your breadbasket.
Related To:

1. Choose your flour. Measure 2 1/2 cups total, using at least 1 1/2 cups all-purpose flour.

  • All-purpose flour
  • Whole-wheat flour
  • Rye flour
  • Cornmeal (use no more than 1/2 cup)

2. Pick your mix-ins. Choose from one or both groups. (For plain biscuits, skip this step.)

Group A (up to 2 types; 1/2 cup each)

  • Cheddar, Jack or Havarti cheese, grated
  • Parmesan cheese, grated
  • Bacon, cooked and crumbled
  • Scallions, sliced
  • Olives, pitted and chopped
  • Pumpkin puree
  • Nuts, chopped
  • Dried fruit, chopped if large

Group B (up to 2 types; 1/4 cup each)

  • Pickled hot peppers, drained and chopped
  • Seeds (pepitas, poppy, sesame or sunflower)
  • Chives, parsley or dill, chopped
  • Rosemary, thyme or sage, chopped (use no more than 2 tablespoons)

3. Make the biscuits. 

  • Preheat the oven to 425 degrees F. Combine the flour(s), 2 tablespoons baking powder, 1 tablespoon sugar and 1 1/2 teaspoons kosher salt in a food processor and pulse until combined. Add 1 stick diced cold butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add your mix-ins, then add 1/2 teaspoon finely grated lemon or orange zest, if desired.
  • Add 1 cup buttermilk or whole milk to the food processor. Pulse a couple of times until the dough just comes together. Turn out onto a floured surface and pat into a 5-by-10-inch rectangle, 3/4 inch thick. Fold in half and pat out again; repeat. Cut out with a floured 2 1/2-inch biscuit cutter; reroll the scraps and cut out more biscuits.
  • Arrange the biscuits on a baking sheet; brush the tops with milk. Bake until golden, 12 to 15 minutes. (Makes 10 to 14.)

(Shown above: Pumpkin-Pepita, Cranberry-Walnut, Lemon-Poppy Seed, Cheddar-Chive, Bacon-Sage, Olive-Rosemary)

Photograph by Steve Giralt


Next Up

Baking Measuring Do's and Don'ts

Turn out better baked goods by following these cardinal rules.

What Is Cream of Tartar?

The byproduct of winemaking has a myriad of uses in your kitchen, from baking to cleaning coffee stains.

Baking with Butter

Find out how using different butters and butter-mixing strategies can affect the outcome of your baked goods.

Bakers' Dozens: Corn Desserts

Corn contains natural sweetener, has a buttery and sometimes creamy texture, and is seasonal and local for many of us. Sounds like the perfect dessert ingredient!

10 Baking Questions We Hear All the Time (That You Won't Like the Answers To)

Do you really need to abide by all these finicky baking rules? Let us give it to you straight.

What Is Parchment Paper?

Here's everything you should know, including the best parchment paper substitute for baking and cooking.

How to Turn (Almost) Any Baking Recipe Into a One-Bowl Wonder

Before you start baking, consider these smart moves that will leave you with way less cleanup.

Baking Tools Guide

Stocking your bakeware arsenal? Read through our handy guide first to find out which tools you definitely need.

All Your Sourdough Questions, Answered

Our test kitchen pro tells you everything you need to know before you make your own loaf.

Baking Ingredient Guide

Everything you need to know about flour, sugar, chocolate and other pantry staples.

Latest Stories

Related Pages