These biscuits aren't dessert-sweet but you can taste the richness of the honey. That makes them good for either dinner or breakfast, or as an extra special base for shortcake.
Biscuits with Honey-Butter Topping
The secret to these fluffy biscuits is a a dough that's rolled, folded, and beaten down a total of seven times for optimal flakiness and breathtaking height. Once they come out of the oven, they're rolled in a lick-your-fingers good honey-butter glaze.
Cranberry Orange Biscuits
If you're looking for a biscuit that's perfect straight from the oven, try these. They're flavored with orange zest and packed with dried cranberries for a little chew.
Gluten-Free Buttermilk Biscuits
These gluten-free biscuits are made with a combination of white rice flour, sweet rice flour, and potato starch. The rice flours fade nicely into the background, allowing the slight tang of the buttermilk to come through while the potato starch keeps the biscuits light but not gummy.
Dried Blueberry Biscuits
If you're craving the taste of blueberries but it isn't blueberry season, these biscuits are a sweet way to get your fix.
Biscuit Cinnamon Rolls
By combining these two twin titans of carbohydrate awesomeness, you've got a decadently delicious and addictive tour de force that just might change the way you look at morning sweets forever.
Sweet Suet Biscuits
Suet is one of the less used animal fats, but with its clean flavor and ease of use, we suggest you give it a try. Grating the fat and mixing it with the flour gives you a fluffy, light biscuit.
White Lily Sweet Cake Biscuits
There's no shying around with these biscuits—they are sweet and meant for dessert. Try them topped with freshly whipped cream and any fruit that's in season.
Sweet Potato Biscuits With Jalapeño Butter
Breakfast Strawberry Shortcakes
These open face strawberry shortcakes are made from lightly sweet buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in our book.