Everything Biscuits Easy Recipe

Looking for a quick and carb-y side dish to pair with your soup, chili, casserole, or to grace the Thanksgiving table? Or what about an elevated biscuit for your breakfast sandwich? Try everything biscuits. They bring an unexpected flavor to the dinner table, taste phenomenal sandwiched with eggs and bacon (or smoked salmon and cream cheese), and are remarkable dunked into a big bowl of tomato soup. While we all love homemade rolls, bread that doesn’t require yeast is always appreciated!

Tell Me About These Everything Biscuits

Texture: The cream cheese adds an almost creamy-like texture that completely melts in your mouth. They’re wonderfully flaky and soft inside and if you bake them in a cast iron skillet, you’ll be graced with extra crisp biscuit edges. Flavor: If you like garlicky and onion everything bagels slathered with cream cheese, you will love these biscuits. There’s extra garlic flavor in the biscuit dough, too. Ease: We have a no-fuss recipe on our hands today. It looks like a lot of ingredients, but they’re each pretty basic. For flaky biscuits, you want a shaggy and crumbly dough—so the less you work it, the better the biscuits will taste. Plus, shortly after you begin, the biscuits will already be going into the oven. This is a quick and seamless process! Baking: The biscuits take about 20 minutes. After 10 minutes, remove them from the oven and top with a brush of buttermilk and everything bagel seasoning. We don’t want the seasoning to burn, so that’s why we add it halfway through baking. Time: I bet these will take you only 40 minutes from start to finish.

Everything Bagel Seasoning

Feeling the urge to shout this: I LOVE EVERYTHING BAGELS. I enjoy making homemade everything bagels, this completely divine everything bagel pull apart bread, and this everything bagel breakfast casserole was a holiday favorite last year. To make everything bagel inspired foods, you need everything bagel seasoning. You can purchase everything bagel seasoning from some stores, but it’s really easy to make it at home. You need poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse sea salt or flaky sea salt. We’ll add everything bagel seasoning to the dough AND on top of the biscuits.

The Addition of Cream Cheese

My standard biscuit recipe uses all butter in the dough. Here we’re swapping half of the butter for cream cheese. I tested this recipe with varying amounts and ultimately landed on 1/4 cup (4 Tbsp; 56g) butter and 4 ounces (113g) of cream cheese. Using the whole brick of cream cheese (8 ounces), plus extra flour, made a really heavy dough and dense tasting biscuit. Like I mention above, cream cheese adds a creamy and soft texture. They’re not quite as flaky as my plain biscuits, cheddar biscuits, or zucchini biscuits (those all use the same butter dough), but you’ll still enjoy oodles of layers in each bite.

What Else is Different?

In addition to using all butter, my original biscuit recipe includes honey for flavor and relies on baking powder for lift. Here we use a very small amount of sugar (just 2 teaspoons) to help offset the salt. Sugar also keeps the biscuits moist and soft. We also cut down on the baking powder and add baking soda. Some readers have reported a chemical taste in the original recipe, so it’s important to use aluminum free baking powder there. We’re using half the amount of baking powder in this recipe, so any baking powder is fine.

Step-by-Step Photos

Hang on tight, I have a lot of step-by-step photos to show you. While this recipe isn’t advanced, it’s important to visualize how you work with biscuit dough. Use cold and cubed butter and cream cheese. Cut it into the dry ingredients using a pastry cutter or food processor. You’re looking for coarse crumbles: After adding the buttermilk, the dough will be sticky and shaggy. Turn it out onto a floured work surface and have extra flour nearby for your hands: Now we’ll begin the flatten & fold method. Flattening and folding biscuit dough creates multiple flaky layers. Remember homemade croissants? Just like that. But unlike laborious croissants, this step will take you no more than 2 minutes. First, flatten the dough into a 3/4 inch thick rectangle. You can use your hands or a rolling pin: Then fold 1 side into the center, then the other side. Like you’re folding a letter: Turn the folded dough horizontal: Flatten out again. And repeat this process 2 more times. After that, cut into circles and arrange in a seasoned 10-inch cast iron skillet. I recommend using a 3-inch biscuit cutter. ***By the way, when I was a cast iron skillet newbie, I was confused about the seasoning process. Lodge has an article all about seasoning cast iron skillets that I’ve always found really useful. (This isn’t sponsored—I genuinely love my Lodge cast iron products. Great quality for the price.) Don’t walk away from your kitchen yet. After about 10 minutes, remove the baking biscuits from the oven and top with a brush of buttermilk and everything bagel seasoning. We add the everything bagel topping halfway through baking because we don’t want it to burn. After that, return to the oven to finish baking. We’re done! Tear open and enjoy all those everything bagel inspired biscuit layers.