28 Fluffy Biscuits You Can Eat with Anything

When it comes right down to it, biscuits make everything better. They’re as delicious on their own as they are sopping up a hearty soup, and we’d gladly eat them topped with butter or jam — or nothing! Biscuits are a beloved Southern staple. And while recipes vary, the key to making the best biscuits does not: Gently mixing the dough by hand is a must. We tried several versions of this recipe, including one with double the amount of baking powder; those biscuits turned out puffy and beautiful, but ultimately they were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties: flaky, golden, tender and moist, just as biscuits should be. (And, yes, you need to mix them by hand!)

Eddie can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. The women in his family have passed down this recipe for generations, and it’s definitely one to save in your collection.

These buttermilk biscuits taste like the classic, but their irresistibly lofty pull-apart layers set them above the rest. We achieved the fluffy interior with a few simple tricks. We used grated frozen butter because it is quicker and easier to incorporate into the dry ingredients than big chunks. This keeps the butter cold longer, which translates into flakier biscuits. While many recipes rely on a folding technique to create layers, cutting and stacking lessens the gluten development, making the dough easier to work with and the layers a better consistency. And dusting each piece of dough with flour before stacking (similar to the technique for paratha) creates definition between the layers.

Keep this classic recipe for fluffy biscuits: You'll use it over and over.

These tender biscuits will wow even non-vegans! The almond milk and plant-based butter provide a moist and flaky texture, similar to the dairy-based classic. We added some scallions and fresh cracked black pepper for a tasty recipe everyone can enjoy.

Making biscuits usually involves cutting chilled butter into flour and racing against time before the dough warms up. This recipe throws all the rules out the window for the easiest biscuits you’ll ever make! A simple buttermilk dough gets mixed together and spread directly into a baking pan -- no rolling pin, refrigeration or biscuit cutter needed. The trick is pouring in a stick of melted butter that submerges the dough (hence the name!) and seeps in as the biscuits bake for tender, flaky perfection. While the biscuits are still hot, a drizzle of honey and sprinkle of flaky salt add just the right sweet and salty accents. Served warm with butter and jam, they’re absolute heaven.

These fluffy buttermilk biscuits have melty Cheddar pulsed into the dough, and then more cheese as well as ham are layered inside, so the flavors and textures run through and through.

Ree bakes her biscuits in a cast-iron skillet, which helps them cook up light and delicious. These beauties are as good served for breakfast as they are with dinner.

Every recipe box needs a simple go-to biscuit. These are light, buttery and ready in no time.

The chef sin Food Network Kitchen developed these spot-on copies of the beloved Red Lobster biscuits. Now you can get them at home, no matter when a craving strikes.

Tyler's 5-star biscuits rely on vegetable shortening for their incredible texture. Fans say this is a recipe that is consistently a hit.

Basic baking powder biscuits get a cacio e pepe makeover with the addition of spicy, buttery Pecorino-Romano cheese and floral freshly cracked black pepper. The biscuits are ideal for splitting and making breakfast sandwiches, as a side served next to roasted beef or chicken, or even alongside a salad topped with bacon and a poached egg for lunch.

Salt and pepper bring out the hearty richness of whole wheat in these buttery biscuits. It's all about portion control here — you get to eat two!

You need only five ingredients to whip up these hearty biscuits, and you won't even have to worry about rolling and cutting: Simply drop the dough onto baking sheets!

Cornmeal adds a slight crunch to these biscuits, and buttermilk helps keep them moist. Fans say they’re so good you’ll make them again and again.

Introducing whole wheat and coconut flours into the outline of a traditional buttermilk biscuit really transforms the flavor without detracting from the crisp, flaky texture of a good biscuit. Coconut flour absorbs moisture much more than other flours, so don’t be tempted to add more than called for or you could end up with dry biscuits!

Garlic lovers, Katie has a treat for you. Just a teaspoon of garlic powder mixed into the dough adds a ton of flavor.

Melted butter makes Jeff’s biscuits golden and crispy on top, but cold ingredients — and utensils — are key for making them tender, flaky and simply irresistible.

Nope, we didn't forget the butter. These cream-based biscuits are light, airy and super easy to make.

Here’s proof pumpkin goes with more than you think! Mix a half-cup of pumpkin puree into the biscuit mixture to create a soft dough that’ll bake up to mouthwatering biscuits in just 15 minutes.

Forget sugar. Honey is all you’ll need to sweeten up these healthy biscuits.

Fans can’t stop raving about Ina’s buttery 5-star biscuits, and it’s easy to see why: Not only are they delicious, but you can make them ahead too! Whip up the dough and form the biscuits, then let them rest in the fridge overnight. In the morning, simply sprinkle the biscuits with cheese and bake till they’re puffed and brown.

Damaris stirs za'atar into the dough and brushes it on top to add warm, Middle Eastern flavors you never knew your biscuits were missing.

Thick-cut bacon, fresh chives, grated cheese — talk about a triple threat! These biscuits make it hard to save room for the main course.

You know how bacon makes everything better? Well, kick things up a notch with this phenomenal bacon butter. Yes, you’ll want to slather these biscuits (and everything else) with bacon butter.

Ree calls these “the easiest biscuits in the whole world.” Her fans consider them simply fantastic.

Upgrade your next batch of biscuits with a half-cup of ale and a cup of Cheddar. They’ll turn out cheesy, flaky and fantastic.