Kelsy's New Zealand Biscuits
"These ones are a New Zealand institution: four ingredients only in the base recipe (cream, lemonade, baking powder and flour), and they involve no cutting in of butter because the cream provides the fat. Super flaky and all around delicious. My favourite scones (or, fine, biscuits!) of all time."—Kelsy F.
Wee Eat's Mile High Biscuits
"these mile-high biscuits are perfect as a sweet or savory treat. Try them with a smear of jelly or brushed with honey butter for a sweet treat, or stuff them with eggs and bacon for a savory breakfast sandwich."—Wee Eats
Chelsea's Garlic Bread Buttermilk Biscuits
"An easy alternative to traditional biscuits, these get baked in a loaf pan and have a garlic bread twist!"—Chelsea D.
Robyn's Blueberry Tea Biscuits
"In case you haven't heard the news, Spring is here. I see the daffodils poking out of the ground and the old house around the corner where the entire lawn is covered with pale crocus, but dang if it doesn't still feel like February. So until the temperature matches the calendar, I'll stay hunkered in with a huge pot of tea and a batch of these amazing Blueberry Tea Biscuits."—Robyn F.
Heather's Cookies and Cream Scones
"Here's a fun way to eat cookies for breakfast- add them into scones! Chopped up cookies in the dough and a layer of cookies and cream schmear, means there is cookie goodness in every bite!"—Heather H.
Kayle's Cheddar Biscuits
"My favorite biscuits. Similar to Red Lobster's Cheddar Bay Biscuits, these are fluffy and full of delicious cheese, scallions, and have garlic butter brushed on top."—Kayle B.
Lisa's Whole Wheat Biscuits
"Howdy! We like our biscuits a bit sturdy, the better to stuff full of goodies. These are super easy whole wheat cream biscuits - just mix and stir, no cutting of butter into flour required : )"—Lisa F.
"This "biscuit" recipe is actually a recipe for a scone from Hedy Goldsmith's "Baking Out Loud." If you think about it, a scone is pretty much a form of biscuit, so I would assume this qualifies. I like to prepare the dough, cut out the shapes, freeze them individually, and bake one up the mornings that I am craving (within a month from freezing). All you have to do is put them in the oven straight from the freezer for around a minute or two more than the recipe calls for. Perfect and easy scones for breakfast sounds like Serious Eats to me."—Santiago C.
Sophia's Virginia Style Biscuits
"These biscuits are fluffy, fun, and above all traditional—basically everything you want from a biscuit."—Sophia