fluffy biscuits

Fluffy buttermilk biscuits have sun-dried tomatoes, sharp white cheddar cheese, and lots of aromatic herbs baked right in! Serve these buttery, savory biscuits with breakfast, lunch, or dinner!

Sun-Dried Tomato, Cheddar, and Herb Biscuits

all-purpose flour

baking powder

baking soda

salt

sugar

black pepper

sun-dried tomatoes* (1, 3-ounce package, chopped)

sharp white cheddar cheese (freshly grated)

basil leaves (chopped)

chives

(unsalted,

buttermilk***

Preheat oven to 450 degrees Fahrenheit (232 °C). Coat a 10-inch cast-iron skillet with about a tablespoon of butter and set aside.

To a large mixing bowl, add flour, baking powder, baking soda, salt, sugar, black pepper, sun-dried tomatoes, basil, chives, and cheddar cheese. Mix with a wooden spoon to combine all the ingredients.

Add butter and use fingers or a pastry cutter to cut the butter into the flour mixture until it resembles pea-sized crumbs. If using fingers, roll lumps of butter in between the thumb and index finger to break into smaller pieces.

Add buttermilk to the flour mixture and use a wooden spoon to mix the dough until all of the flour is moistened and the dough starts to hold together. Do not overmix the dough. Turn dough out onto a lightly floured surface and form into about a 3/4-inch thick disc.

Use a biscuit cutter or the rim of a glass to cut out 8 biscuits. Reroll the dough as needed to get more biscuits. Place biscuits close together in the cast-iron skillet and brush the tops generously with melted butter.

Bake biscuits in the preheated oven for 18-20 minutes, until the tops are golden brown. Brush the tops of the hot biscuits with more melted butter after removing them from the oven. Serve biscuits warm. Enjoy!

These fluffy, flaky buttermilk biscuits are perfect for your holiday breakfast or brunch and feature fresh cranberries and cozy spices!

Cranberry Buttermilk Biscuits

butter

whole wheat or all-purpose flour

coconut sugar (or regular granulated sugar)

cinnamon

nutmeg

cranberries (rinsed)

buttermilk

half and half

vanilla extract

Preheat oven to 450 degrees.

Grease bottom and sides of a cast iron pan with 2 tablespoons of butter.

In a medium bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until combined.

Add the 8 Tablespoons cold butter pieces to the dry ingredients and using a pastry cutter, fork or fingers, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.

Add in cranberries and toss to combine.

Lastly, add in buttermilk and gently work together until dough starts to come together

Scoop biscuit dough onto floured surface and gently work together with hands. Pat dough out into disc and fold in half over itself, gather any crumbs and flatten back into a disc. Repeat two more times.

Form a disc about ¾ of an inch thick and cut out biscuits with a floured 2-3 inch biscuit cutter or glass, reworking dough as needed until you have 8 biscuits. Place biscuits into buttered pan very closely together.

Place biscuits into the oven and bake for 15-17 minutes until biscuits are golden brown.

Remove from oven and brush with melted butter if desired.

Whisk together powdered sugar, half and half and vanilla extract in a small bowl and drizzle over warm biscuits.

For Glaze

Made with only a few simple ingredients, these sour cream biscuits bake up extra tender and fluffy. Serve these biscuits with honey or jam to complete your breakfast menu!

Easy Homemade Sour Cream Biscuits

all-purpose flour (weighed

sour cream

butter (unsalted, melted, for brushing tops)

Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.

To a medium mixing bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk to combine.

Spoon the sour cream into the bowl and pour in the buttermilk. Use a wooden spoon to mix all the ingredients together until all of the flour is moistened. The dough will be crumbly. Pat the dough into a ball with your hands and turn it out onto a lightly floured surface.

Gently pat the dough out into a rectangle. Fold the dough in half over itself, pat back out into a rectangle and repeat the process two more times. Roll the dough out into a thick disc about 8 inches round and cut out 8 biscuits. Rework the dough by patting the scraps back into a disc and cutting out more biscuits until you have eight.

Place the biscuits on the lined baking sheet and bake them in the preheated oven for 10-12 minutes, or until golden brown on top.

Remove the biscuits from the oven and brush the tops with plenty of melted butter. Enjoy!

These fluffy cheddar chive biscuits are super flaky and don&#039;t use buttermilk. Filled with fresh chives and sharp white cheddar cheese, these savory biscuits are perfect for brunch or dinner.

Fluffy Cheddar Chive Biscuits {No Buttermilk}

⅔ cup all purpose flour

unsalted butter

milk

½ cup shredded sharp white cheddar cheese

Tablespoons chopped fresh chives

Preheat the oven to 400° and line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, and salt and whisk to combine and remove any lumps. Add in the cold butter pieces and using a pastry cutter or fork, cut the butter into the flour until they are crumbly and the size of peas.

Add in the milk, cheese, and fresh chives and gently mix everything together until the dough just forms a ball.

Turn the biscuit dough out onto a floured surface and shape it into a rough circle.

Cut the circle into four pieces and stack the pieces on top of each other. Using a rolling pin, gently press down the pieces into a rough circle. Repeat this process one more time, then roll the circle into a rectangle shape that is 1/2 - 1 inch in thickness.

Cut the dough into 8 rectangle biscuit shapes and place them on the prepared sheet pan. Place the sheet pan in the freezer for 5 minutes to chill the biscuit dough.

Remove the biscuits from the freezer and place in preheated oven to bake for approximately 15 minutes until puffed up and golden brown.

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