Everything Bagel & Cheese Biscuits

In the words of Stefon, these biscuits have everything.

The flavors of an everything bagel, King Arthur’s Self-Rising Flour, and a little bit of cheese all come together in these biscuits of epic breakfast proportion.

Put an egg on it, along with some bacon and more cheese, and you’re the star of Sunday brunch. Or dinner. Or afternoon snack. These biscuits have no rules.

The star of the show in these biscuits is the Everything Bagel Blend from The Bagel Shake Co. A combination of salt, sesame seeds, poppy seeds, onion, and garlic all toasted together, this blend combined with cheddar cheese is like a savory, breakfast-y party in your mouth.

After whisking together our flour, sugar, Everything Bagel Blend, and cheddar cheese, we work the cold, cubed butter in with our fingers until it’s nice and crumbly. Those pellets of butter help make our biscuits flaky and tender.

Cold buttermilk is poured into the flour mixture, and the dough is folded until just barely moistened. Careful to not overmix here!

The moistened dough is turned out onto a lightly floured surface and folded over itself. We are literally creating the layers of our biscuits!

After a few more folds, we are ready to cut. A circular biscuit cutter pushed straight down will do it. Remember to flour your cutter in between cuts to avoid squishing the dough and crushing your layers.

The biscuits are cozied next to each other on a parchment-lined baking sheet to encourage their neighbors to rise high and mighty. Brushed with melted butter and topped with more Everything Bagel Blend, our speckled biscuits are ready for the oven.

Fifteen minutes later, and bam! Flaky, tender, and wonderful, these biscuits are ready to be devoured.

Now let’s turn these bad boys into breakfast sandwiches. Split in half and topped with bacon, egg, and cheese, this biscuit heads back into the oven briefly to get a nice sizzle-y, melty thing going on.

Squish your halves together for an ooey, gooey breakfast of champions. If runny yolks are your kinda thing, here is your time to shine.

Happy breakfasting, my friends.

Everything Bagel & Cheese Biscuits
slightly adapted from King Arthur Flour

For the biscuits:
2 cups King Arthur Self-Rising Flour
1 Tablespoon Everything Bagel Blend
1 Tablespoon granulated sugar
1/2 cup shredded cheddar cheese
5 Tablespoons unsalted butter, cold and cut into cubes
1/2-2/3 cup cold buttermilk
1 Tablespoon unsalted butter, melted
Additional Everything Bagel Blend, for topping (optional)

For the assembly:
Eggs, cooked to your preference (I fried mine over easy for a nice runny yolk)
Cheese, cut in slices (I used white cheddar)
Bacon, or other breakfast meat of your choice, cooked

  1. Preheat your oven to 425 degrees.
  2. Whisk together the Self-Rising Flour, Everything Bagel Blend, sugar, and shredded cheddar cheese in a large mixing bowl.
  3. Add the cold, cubed butter to the bowl and work it quickly into the flour mixture. The mixture should be crumbly, with some pea-sized butter crumbs remaining. I prefer to use my hands for this, but you can also use a pastry cutter.
  4. Make a well in your butter-flour mixture, and add 1/2 cup of the cold buttermilk. Fold gently until everything is moistened, adding the remaining buttermilk if necessary. Be careful not to overmix here.
  5. Turn out the dough onto a lightly floured surface. Carefully fold it over itself 3-4 times (we’re creating flaky layers here!).
  6. Gently shape the dough to a 3/4″-inch thick rectangle. Remember – you aren’t as concerned with the shape of the dough as much as an even height.
  7. Cut the dough with a 2″ to 2 1/2″ biscuit cutter, making sure to dip the cutter in flour between each cut to avoid squishing the layers together. Gently combine the scraps and continue cutting to use up the remaining dough.
  8. Place the biscuits on a parchment-lined baking sheet. Brush the tops lightly with melted butter and sprinkle with remaining Everything Bagel Blend, if desired.
  9. Bake the biscuits 10-14 minutes, until lightly golden.
  10. To make the sandwich, split a biscuit and place on a baking sheet, insides up. On the top half, place the slice of cheese and top with bacon, or other choice of breakfast meat. On the bottom half, place your cooked eggs.
  11. Place the baking sheet bake in your preheated oven for 1-2 minutes, until the cheese is melty and the bacon starts to sizzle.
  12. Remove immediately, combine halves, and enjoy!

Apple Pie Biscuits

Fried Chicken Biscuits with Whole Grain Honey Mustard

Let’s talk about Sundays.

Specifically, summer Sundays. Summer Sundays are an accepted and encouraged kind of lazy that you only get so many months of the year. They’re filled with late morning cups of coffee, extra afternoon naps, and evening sunlight that lasts for hours on end. They are for lingering and reflecting, relaxation and self-indulgence, both in appetite and in activity (read: Netflix).

Before football and school nights take back our Sundays, let’s hold on to these last few in true summer fashion, complete with warm evening strolls and these fried chicken biscuits. Summer Sunday indulgence at it’s finest.

First, we combine King Arthur’s Self-Rising Flour with grated, frozen butter to ensure we have tender, flaky layers with plenty of rise.

Lightly-sweetened, cold buttermilk brings our dough together in a shaggy, butter-studded way, which is just the way we like it. Just a few quick folds will do.
Quickly and gently, we gather our dough on a lightly floured surface and suggest it into a 1-inch thick rectangle, as opposed to kneading. This keeps our biscuits light & fluffy.

Cut with a round biscuit cutter and cozied up on a parchment lined baking sheet, these bad boys are ready for the oven.

Baked for 20 minutes, brushed with honey butter, and topped with sea salt, these high-rise biscuits have a sweet & salty thing going on that we love.

While your biscuits cool, whisk together your sauce ingredients. Creamy yogurt balances the tangy mustard, while a touch of honey and sea salt encourage our sweet & salty theme.

Now, we’re ready. Biscuit, sauce, chicken, sauce, biscuit. The layering technique of champions.

Have one for breakfast. Have one for dinner. Have one as a 4 pm snack just because. It’s Sunday. Chicken biscuits for all.

Last month, I partnered with King Arthur Flour in the Campaign for #BetterBiscuits, which inspired me to set out on a biscuit baking journey. Complete with King Arthur’s Self-Rising Flour and biscuit essentials, I’ll be sharing a new biscuit recipe every Sunday in September, both in celebration of National Biscuit Month and in celebration of Sundays.

Because Sundays are most definitely for biscuits.

Fried Chicken Biscuits
slightly adapted from Root & Bone

For the biscuits:
3 1/3 cups King Arthur Self-Rising Flour
8 Tablespoons (4 oz.) unsalted butter, frozen, grated on a box grater, and frozen again
2 1/2 Tablespoons honey
1 cup buttermilk, cold
2 Tablespoons (1 oz.) unsalted butter, melted
1/4 cup honey
Sea salt, for sprinkling

For the honey mustard sauce:
1 Tablespoon plain Greek yogurt
1 Tablespoon whole grain mustard
2 teaspoons honey
Pinch of sea salt

For the assembly:
Fried chicken, boneless
(I used boneless chicken breasts A’s recipe)

  1. Place the self-rising flour in a large mixing bowl. Use your fingers to toss the frozen, grated butter evenly throughout the flour, making sure to work quickly as to not melt the better. We want those flaky layers!
  2. In a separate bowl, whisk together the honey and cold buttermilk.
  3. Make a well in the center of your flour mixture, and pour in the cold honey & buttermilk.
  4. Fold quickly, but gently until the dough barely comes together. It will be shaggy and sticky.
  5. Turn the dough out onto a lightly floured surface, and shape into a rectangle about 1-inch in height.
    Note: Be as gentle as you can while shaping, as overworking will lead to tougher, denser biscuits.
  6. Cut as many biscuits out of your rectangle as you can using a 2 1/2″ biscuit cutter. Gently push scraps together and continue to cut out your biscuits with remaining dough.
    Note: Be sure to use a very sharp, floured biscuit cutter or cookie cutter to not smoosh the layers together. Another helpful tip: push straight down without twisting as you cut.
  7. Place biscuits on a cookie sheet lined with parchment paper. Preheat your oven to 375 degrees. Place entire cookie sheet of biscuits into the freezer while the oven preheats to help keep the fats cold and encourage flaky layers!
  8. Meanwhile, combine your melted butter and remaining honey in a small bowl. Have a pastry brush handy for when the biscuits are done.
  9. Bake the biscuits for 18-20 minutes until lightly golden, rotating the pan half way through baking.
  10. While the biscuits are baking, make your honey mustard sauce. In a small bowl, whisk together Greek yogurt, whole grain mustard, honey, and sea salt until combined. Set aside.
  11. Remove the biscuits from the oven and brush immediately with the honey butter. Top with a sprinkle of sea salt.
  12. To assemble, slice one of your honey butter biscuits in half. Add a dollop of honey mustard sauce to the bottom half of the biscuit. Top with a piece of fried chicken, an extra dollop of honey mustard sauce, and the top half of the biscuit.
  13. Enjoy with plenty of napkins in close proximity.

Buttermilk Biscuits + A Giveaway!

Biscuits are wonderful.

Whether topped with jam, dipped in gravy, or holding bacon, eggs, and cheese, nothing says comfort like a buttery, flaky biscuit fresh from the oven. And the good news is, homemade biscuits are just a handful of ingredients away, with the help of a few essentials.

I’ve partnered up with King Arthur Flour in the campaign for #BetterBiscuits to help get these warm and snuggly biscuits into your homes (and your mouths) as soon as possible. The key ingredient to these tender nuggets of joy? King Arthur’s Self-Rising Flour.

King Arthur’s Self-Rising Flour combines soft wheat flour, baking powder, and a hint of salt, resulting in biscuits so fluffy and delicate, you won’t know how you survived breakfast without it. Bonus: Baking powder and salt already mixed in means less prepwork for you!

These particular biscuits are inspired by Shirley Corriher’s Touch-of-Grace Biscuits (also found in Kristen Miglore’s Genius Recipes). Shirley says the dough “should be a wet mess”, with a slight resemblance to cottage cheese. The moistness of the dough combined with the low-protein self-rising flour will lead you to tenderness Otis Redding hasn’t even tried before.

Drop a spoonful into a quick flour bath, and poof! It’s all coming together.

Cozy each doughball up to their neighbor to ensure they rise up tender, fluffy, and tall.

Brush with butter upon removing from the oven, and eat five immediately.

I love them topped with jam or with ricotta, honey, and a sprinkle of sea salt. Ross likes them with a runny egg. Both are equally messy and delicious.