I'm showing you how to make Perfect Biscuits 3 Ways using my favorite base recipe that's ultra flaky and buttery! 30 minute recipe that's so easy and fun to customize! Get my FREE BISCUIT GUIDE here!
Recipe byTessa Arias
2cups(254 grams) all-purpose flour, plus more for dusting
6tablespoons(85 grams) unsalted butter, very cold
2tablespoonseverything topping, plus more for topping
1/2cupprepared tomato sauce
6ounces(170 grams) shredded mozzarella
2ounces(57 grams) mini pepperoni
3/4cupgranulated sugar, divided
Melted chocolate or dulce de leche, if desired
Preheat the oven to 450°F.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut the butter into the flour mixture until coarse chunks remain that are about the size of a dime or nickel. The faster you do this the better, you want the fat to remain cold. Stir in the buttermilk until just combined. DO NOT overmix, the dough will be slightly sticky.
Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 3/4-inch in thickness. Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
Alternatively, you can make "drop biscuits" by simply using a spring-loaded scoop to drop the biscuit dough onto the prepared baking sheet.
Bake the biscuits until golden brown, about 12 to 15 minutes.
For the Everything Biscuits:
Mix everything topping in with the dry ingredients. Proceed with recipe. After shaping the biscuit dough, sprinkle on more everything topping for garnish. Bake as directed above.
For the Pizza Biscuits:
Prepare the biscuit dough as written, but place in a greased 12-cup muffin tin or a jumbo 6-cup muffin tin. Top with the sauce, oregano, cheese, and pepperoni. Bake for about 10 to 12 minutes for a standard muffin tin, or 12 to 15 minutes for a jumbo.
For the Churro Biscuits:
Reduce the salt in the recipe to 1/4 teaspoon. Add 1/4 cup of the sugar in with the dry ingredients. Proceed with the recipe through shaping. Combine the remaining 1/2 cup sugar with the cinnamon. Brush the shaped biscuits with the melted butter then dip in the cinnamon sugar mixture. Bake as directed. Drizzle with melted chocolate or dulce de leche, if desired.