14 Crowd-Pleasing Easy Biscuit Recipes Everyone Loves

Written by Clara Bennett in Breads & Baking

Did you know nearly 70% of home bakers say biscuits are their go-to comfort bake? You’ll smell warm butter and hear that flaky pull as you press the dough, and you’ll want to keep making them for every meal. From flaky buttermilk rounds to cheesy drop biscuits and sweet honey slathers, there’s a simple, soulful version for every craving—keep going to find the ones your friends will ask you to bring again.

Classic Buttermilk Biscuits

Flaky, tender buttermilk biscuits—perfectly golden and ready for butter or jam.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar (optional)
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 3/4 to 1 cup (180–240 ml) cold buttermilk
  • 1 tablespoon melted butter (optional, for brushing)

How to Make:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, baking soda, salt, and sugar together in a large bowl.
  3. Add the cold cubed butter to the flour mixture and cut it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
  4. Pour in 3/4 cup cold buttermilk and gently stir until the dough just comes together; add up to the extra 1/4 cup if it seems too dry.
  5. Turn the dough out onto a lightly floured surface and gently pat or fold it a few times to bring it together — don’t overwork it.
  6. Pat the dough into a 3/4- to 1-inch thick rectangle and fold it over onto itself 2–3 times to create layers, then pat to 1-inch thickness.
  7. Use a 2½- to 3-inch round cutter and press straight down without twisting; gather scraps, gently press together, and cut more biscuits.
  8. Place biscuits close together on the baking sheet for taller sides or spaced apart for crispier edges.
  9. Brush the tops with melted butter if using, and bake 12–15 minutes until golden brown on top.
  10. Remove from oven and let cool a few minutes before serving.

Enjoy warm with butter, honey, or your favorite jam — irresistible comfort in every bite!

Cheddar and Chive Drop Biscuits

A cheesy, flaky biscuit that’s quick to drop and impossible to resist.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons fresh chives, finely chopped (or 1 tablespoon dried)
  • 1 1/4 cups buttermilk (plus a splash if needed)
  • 1 large egg (optional, for richer biscuits)
  • Extra melted butter for brushing (optional)

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
  3. Add the cold cubed butter to the dry mix and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar and chopped chives until evenly distributed.
  5. In a separate small bowl, whisk the buttermilk and egg (if using), then pour into the flour mixture.
  6. Stir gently with a spatula until just combined; don’t overmix—dough should be sticky. Add a splash more buttermilk if too dry.
  7. Use a spoon or a 1/4-cup scoop to drop mounds of dough onto the prepared sheet about 2 inches apart.
  8. Brush the tops with melted butter if you like a golden finish.
  9. Bake 12–15 minutes, until the tops are golden brown and a toothpick comes out clean.
  10. Let the biscuits cool slightly on the pan for 5 minutes, then transfer to a rack and enjoy warm.

Serve these warm with extra butter or jam — cheddar and chive heaven in every bite!

Sweet Honey Butter Biscuits

Sweet Honey Butter Biscuits — flaky, slightly sweet biscuits brushed with honeyed butter for a cozy treat.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk (plus a splash if needed)
  • 1 large egg (optional, for richer dough)
  • 3 tablespoons unsalted butter, melted (for brushing)
  • 1–2 tablespoons honey (for brushing and drizzling)
  • Extra flour for dusting

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, salt, and sugar in a large bowl.
  3. Cut the cold cubed butter into the flour using a pastry cutter or fingers until mixture looks like coarse crumbs.
  4. If using, beat the egg into the buttermilk, then pour the liquid into the flour mixture.
  5. Stir gently with a fork until the dough just comes together; add a splash more buttermilk if it’s too dry.
  6. Turn the dough onto a lightly floured surface and fold it over a few times to create layers—don’t overwork it.
  7. Pat the dough to about 3/4-inch thickness and use a 2.5-inch cutter to stamp biscuits (press straight down, don’t twist).
  8. Place biscuits close together on the prepared sheet for taller edges, or spaced apart for crisper sides.
  9. Bake 12–15 minutes until golden brown on top.
  10. Meanwhile, mix the melted butter with 1 tablespoon honey.
  11. As soon as the biscuits come out, brush them with the honey-butter and drizzle a little extra honey if you like.
  12. Let cool a few minutes, then serve warm.

Enjoy these sweet honey butter biscuits while they’re warm and fluffy — perfect with coffee or as a dessert side!

Garlic Parmesan Herb Biscuits

Garlic Parmesan Herb Biscuits — savory, flaky little buns bursting with cheesy garlic and fresh herbs.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (or 1 tbsp dried)
  • 1 tablespoon chopped fresh chives (optional)
  • 1 cup buttermilk (plus a splash if needed)
  • 1 large egg
  • 2 cloves garlic, finely minced
  • 2 tablespoons melted butter for brushing
  • extra grated Parmesan for sprinkling

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl.
  3. Toss in the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  4. Stir in the grated Parmesan, chopped herbs, and minced garlic so they’re evenly distributed.
  5. Whisk the buttermilk and egg together, then pour into the dry mix and gently fold until a soft dough forms; add a splash more buttermilk if it seems too dry.
  6. Turn the dough onto a lightly floured surface, pat to about 1-inch thickness, and fold it over a couple times for flakiness.
  7. Use a 2.5-inch biscuit cutter or a glass to cut rounds, pressing straight down (don’t twist), reworking scraps as needed.
  8. Place biscuits close together on the prepared sheet for soft sides, or spaced apart for crispier edges.
  9. Brush the tops with melted butter and sprinkle with extra Parmesan.
  10. Bake 12–15 minutes until golden brown on top.
  11. Remove from the oven, brush again with a little more melted butter, and let cool a few minutes before serving.

Enjoy these garlicky, cheesy biscuits warm — they’re perfect with soup, pasta, or all on their own!

Flaky Biscuit-Topped Chicken Pot Pie

A cozy, flaky biscuit-topped chicken pot pie that’s comfort food made easy.

Ingredients:

  • 1 lb boneless, skinless chicken breasts (or thighs), diced
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup whole milk (or cream)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • Salt and black pepper to taste
  • 1 sheet (about 8–10 oz) ready-made biscuit dough (or 8 refrigerated biscuits) for topping
  • 1 tbsp olive oil or melted butter for brushing
  • Optional: 1 tsp chopped fresh parsley for garnish

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Heat butter in a large ovenproof skillet over medium heat.
  3. Add diced chicken, season with salt and pepper, and cook until lightly browned but not fully cooked through, about 4–5 minutes. Remove from skillet and set aside.
  4. In the same skillet, add onion, carrots, and celery; cook until softened, about 5 minutes.
  5. Stir in garlic and cook 30 seconds until fragrant.
  6. Sprinkle the flour over the veggies, stir to coat, and cook 1 minute to remove raw flour taste.
  7. Gradually whisk in chicken broth and milk until smooth and slightly thickened.
  8. Return the chicken to the skillet, add peas and thyme, and simmer 2–3 minutes; adjust seasoning with salt and pepper.
  9. Remove skillet from heat. Arrange biscuit dough pieces over the filling, spacing slightly so they can expand.
  10. Brush biscuit tops with olive oil or melted butter.
  11. Bake in the preheated oven until biscuits are golden and filling is bubbly, 18–22 minutes.
  12. Let rest 5 minutes, garnish with parsley if using, and serve warm.

Dig in and enjoy the warm, flaky goodness!

Maple Bacon Biscuits

A sweet-and-savory breakfast biscuit that’s flaky, buttery, and loaded with maple-glazed bacon — perfect for mornings or brunch.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup buttermilk, cold
  • 1 large egg
  • 8 slices bacon
  • 2 tablespoons pure maple syrup (for glazing bacon)
  • 2 tablespoons melted butter (for brushing)
  • Optional: 1–2 tablespoons chopped fresh chives or 1/4 cup shredded cheddar for savory variation

How to Make:

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Cook the bacon in a skillet over medium heat until just starting to brown but still pliable, about 4–6 minutes.
  3. Remove bacon to a paper towel-lined plate, brush each slice with maple syrup, then return to the skillet or transfer to the baking sheet and finish cooking until crisp and caramelized, about 3–5 more minutes. Chop into bite-size pieces once cooled.
  4. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
  5. Add cold butter cubes to the flour and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
  6. Whisk the buttermilk and egg together, then pour into the flour mixture. Stir gently until just combined — don’t overmix.
  7. Fold in the chopped maple bacon and optional chives or cheddar if using.
  8. Turn the dough onto a lightly floured surface, gently pat to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut rounds, pressing straight down without twisting. Re-roll scraps as needed.
  9. Place biscuits on the prepared sheet close together for tender sides or spaced apart for crispier edges.
  10. Brush the tops with melted butter and bake until golden brown, 12–15 minutes.
  11. Let cool a few minutes, then serve warm — extra maple drizzle is great on top.

Dig in and enjoy the irresistible mix of flaky biscuit, smoky bacon, and sweet maple!

Lemon Blueberry Biscuit Shortcakes

Bright, tender lemon biscuits piled with juicy blueberries make these shortcakes a sunny, easy treat.

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp cold unsalted butter, cut into small cubes
  • 3/4 cup cold heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries (if frozen, don’t thaw)
  • 1 tbsp lemon juice
  • Optional: powdered sugar or whipped cream for serving

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Rub the cold butter into the dry mix with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  4. Stir in the lemon zest and the blueberries, tossing gently to coat them with flour so they don’t sink.
  5. In a small bowl, whisk the cream, egg, vanilla, and lemon juice until combined.
  6. Pour the wet mix into the dry ingredients and gently fold until a soft, slightly sticky dough forms; don’t overmix.
  7. Turn the dough onto a lightly floured surface, pat into a 1-inch thick round, and cut into 6–8 biscuits with a biscuit cutter or ramekin.
  8. Place the biscuits on the prepared sheet, brush tops with a little extra cream, and sprinkle a touch of sugar if you like.
  9. Bake 12–15 minutes, until golden on top and cooked through.
  10. Let the shortcakes cool slightly, then split and serve warm with whipped cream or a dusting of powdered sugar.

Enjoy these bright, buttery lemon blueberry shortcakes—perfect for brunch or a sunny dessert!

Cinnamon Sugar Pull-Apart Biscuits

A warm, gooey pull-apart treat that’s like cinnamon rolls in biscuit form—perfect for sharing.

Ingredients:

  • 2 cans (7.5–8 oz each) refrigerated biscuit dough (buttermilk or flaky)
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 4 tbsp unsalted butter, melted
  • 1/4 tsp salt (optional, for balancing sweetness)
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tbsp milk or cream (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

How to Make:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or 8×8-inch square baking pan.
  2. Combine granulated sugar and cinnamon in a shallow bowl; set aside.
  3. Open the biscuit cans and separate the biscuits. Cut each biscuit into quarters.
  4. Dip each biscuit piece into the melted butter, then toss it in the cinnamon-sugar to coat. Place pieces randomly and snugly into the prepared pan in layers.
  5. If using, sprinkle 1/4 tsp salt over the layered biscuits for a slight savory balance.
  6. Pour any remaining melted butter over the top to help them bake golden and stick together.
  7. Bake for 20–25 minutes, until biscuits are puffed and golden brown on top.
  8. While baking, whisk together powdered sugar, milk or cream, and vanilla until smooth; adjust milk to reach desired drizzling consistency.
  9. Remove biscuits from the oven and let cool 5 minutes, then drizzle the glaze over the warm pull-apart biscuits.
  10. Serve warm and pull pieces apart with your fingers.

Enjoy the cinnamon-sugary pull-apart goodness—best eaten warm and a little messy!

Jalapeño Cheddar Biscuits

Jalapeño Cheddar Biscuits — spicy, cheesy bites that disappear fast!

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup shredded sharp cheddar cheese
  • 2 small jalapeños, seeded and finely chopped (leave seeds in for extra heat)
  • 3/4 to 1 cup buttermilk (start with 3/4 cup)
  • 1 large egg (optional, for brushing)
  • 1 tablespoon melted butter (optional, for brushing)

How to Make:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
  3. Add cold cubed butter to the flour mixture and cut or rub it in until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar and chopped jalapeños until evenly distributed.
  5. Pour in 3/4 cup buttermilk and gently fold until the dough just comes together; add up to 1/4 cup more buttermilk if too dry.
  6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle; avoid overworking it.
  7. Use a biscuit cutter or a floured glass to cut rounds and place them on the prepared sheet, close together for taller biscuits or spaced apart for crisper sides.
  8. If using, beat the egg and brush the tops of the biscuits, or brush with melted butter for a golden finish.
  9. Bake for 12–15 minutes until puffed and golden brown.
  10. Remove from oven and brush with any remaining melted butter; let cool a few minutes before serving.

Enjoy these warm, cheesy jalapeño cheddar biscuits — perfect with soup, breakfast, or as a snack that’s impossible to resist!

Sausage and Biscuits Skillet Bake

Golden skillet comfort — savory sausage, fluffy biscuits, all baked together.

Ingredients:

  • 1 lb (450 g) ground breakfast sausage
  • 1 small onion, finely chopped
  • 1 bell pepper (any color), diced (optional)
  • 2 cloves garlic, minced
  • 1 cup frozen corn or peas (optional)
  • 1 can (10–12 oz / 280–340 g) cream of mushroom or cream of chicken soup
  • 1/2 cup milk
  • 1 tsp dried thyme or Italian seasoning
  • Salt and black pepper, to taste
  • 1 can (10–12 oz / 283–340 g) refrigerated biscuit dough (8 biscuits) or equivalent homemade biscuit dough
  • 1 cup shredded cheddar or your favorite melting cheese
  • 1–2 tbsp oil or butter for the skillet

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. Heat an oven-safe skillet over medium heat and add the oil or butter.
  3. Add the chopped onion and bell pepper and cook until softened, about 3–4 minutes.
  4. Add the ground sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes.
  5. Stir in the minced garlic and cook 30 seconds until fragrant.
  6. Mix in the frozen corn or peas if using, then season with thyme, salt, and pepper.
  7. In a small bowl, combine the cream soup and milk, then pour the mixture into the skillet and stir to combine with the sausage mixture.
  8. Sprinkle half of the shredded cheese evenly over the sausage mixture.
  9. Arrange the biscuit dough pieces on top of the sausage mixture, spacing them slightly so they can expand and brown.
  10. Sprinkle the remaining cheese over the biscuits.
  11. Transfer the skillet to the preheated oven and bake for 18–22 minutes, or until the biscuits are golden and the filling is bubbly.
  12. Let the skillet rest for 5 minutes before serving to set slightly.

Serve warm straight from the skillet — comforting, cheesy, and perfect for a crowd-pleasing meal!

Strawberry Biscuits With Whipped Cream

Bright, fluffy strawberry biscuits topped with cloud-like whipped cream — dessert and teatime in one bite!

Ingredients:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold milk (or buttermilk for richer flavor)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons powdered sugar (for strawberries, optional)
  • 1 cup heavy whipping cream, chilled
  • 1–2 tablespoons powdered sugar (for whipped cream)
  • 1/2 teaspoon vanilla extract (for whipped cream)

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk together flour, granulated sugar, baking powder, and salt in a bowl.
  3. Cut the cold butter into the flour mixture with a pastry cutter or fingers until pea-sized crumbs form.
  4. Stir in the milk and 1 teaspoon vanilla just until the dough comes together; don’t overmix.
  5. Turn the dough onto a lightly floured surface, pat into a 1-inch thick round, and gently press out to about 3/4–1 inch thick.
  6. Use a biscuit cutter or glass to cut out biscuits and place them on the prepared sheet; re-roll scraps as needed.
  7. Bake 10–12 minutes until golden on top; remove and let cool slightly on a rack.
  8. Meanwhile, toss sliced strawberries with 2 tablespoons powdered sugar (if using) and let them macerate for 10 minutes.
  9. Whip the chilled heavy cream with 1–2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
  10. Split each warm biscuit, spoon on a generous layer of strawberries, and top with a dollop of whipped cream.
  11. Serve immediately and enjoy the sweet, flaky goodness!

A spoonful of sunshine in every biscuit — dig in and savor it!

Whole Wheat Oat Biscuits

Whole Wheat Oat Biscuits — hearty, lightly sweet biscuits that stay tender and perfect for breakfast or tea.

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats (plus 2 tbsp for topping, optional)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp brown sugar or honey
  • 6 tbsp cold unsalted butter, cubed
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes)
  • 1 large egg
  • 1 tsp vanilla extract (optional)
  • 2 tbsp melted butter for brushing (optional)

How to Make:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk whole wheat flour, rolled oats, baking powder, baking soda, salt, and brown sugar in a large bowl.
  3. Cut cold butter into the dry mix with a pastry cutter or your fingers until pea-sized crumbs form.
  4. In a separate bowl whisk buttermilk, egg, and vanilla until combined.
  5. Pour wet ingredients into the dry and stir gently until just combined; don’t overmix.
  6. Turn dough onto a lightly floured surface, pat to about 1-inch thickness.
  7. Use a 2.5–3 inch biscuit cutter or a glass to cut rounds, pressing straight down (don’t twist).
  8. Place biscuits on the prepared sheet, brush tops with melted butter and sprinkle extra oats if you like.
  9. Bake 12–15 minutes until golden on top and cooked through.
  10. Let cool a few minutes on the sheet, then serve warm.

Enjoy these wholesome biscuits warm with butter, jam, or honey — perfect comfort in every bite!

Herb and Olive Oil Biscuits

Herb-Kissed Olive Oil Biscuits — light, savory bites with a Mediterranean twist.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 2 tablespoons granulated sugar (optional, for slight balance)
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 3/4 cup Greek yogurt (plain, full-fat or 2%)
  • 1/3 cup extra-virgin olive oil, plus extra for brushing
  • 1 large egg
  • Coarse sea salt for sprinkling

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Cut the cold butter into the flour with your fingers or a pastry cutter until mixture resembles coarse crumbs.
  4. Stir in the chopped parsley, chives, and thyme so the herbs are evenly distributed.
  5. In a small bowl whisk together yogurt, olive oil, and the egg until smooth.
  6. Pour the wet mixture into the dry and stir gently until a soft, slightly sticky dough forms; don’t overmix.
  7. Turn the dough onto a lightly floured surface, pat to about 1-inch thick, and fold it over onto itself 2–3 times to create layers.
  8. Pat the dough again to 1-inch thickness and use a 2½-inch biscuit cutter (or a glass) to cut rounds; press straight down—don’t twist.
  9. Place biscuits on the prepared sheet close but not touching for soft sides, or spaced for crisp edges.
  10. Brush the tops lightly with olive oil and sprinkle with a pinch of coarse sea salt.
  11. Bake for 12–15 minutes until golden on top and cooked through.
  12. Let cool briefly on the sheet, then transfer to a rack and serve warm.

Enjoy these herby olive oil biscuits warm with butter, olive tapenade, or alongside soup for a simple, delicious bite!

Chocolate Chip Biscuits

Chocolate Chip Biscuits — warm, buttery pockets studded with melty chocolate chips.

Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 6 tablespoons (85 g) cold unsalted butter, cubed
  • 3/4 cup (180 ml) milk (whole or buttermilk)
  • 1 large egg
  • 3/4 cup (135 g) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar for sprinkling

How to Make:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
  3. Cut the cold butter into the flour mixture with a pastry cutter or fingers until it resembles coarse crumbs.
  4. Stir in the chocolate chips so they’re evenly distributed.
  5. In a small bowl, whisk the milk, egg, and vanilla together.
  6. Pour the wet mixture into the dry ingredients and gently stir until just combined — don’t overmix.
  7. Turn the dough onto a lightly floured surface and pat to about 1-inch thickness.
  8. Use a biscuit cutter or a glass to cut rounds and place them on the prepared sheet, touching slightly for softer sides.
  9. Brush tops with a little extra milk and sprinkle coarse sugar if using.
  10. Bake 12–15 minutes, or until golden on top.
  11. Let cool a few minutes on the pan before serving.

Enjoy these warm, chocolatey biscuits with a cup of coffee or a big glass of milk!

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