For a lot of bakers, piecrusts are their bête noire. Their nemesis. Their great undoing.

For me? It was biscuits. The anxiety I felt when faced with a biscuit recipe was worthy of a prescription. Will they be flaky? Light? Layered? Towers or hockey pucks?

Because of that, we’ve gathered and repeatedly tested some of the best biscuit recipes out there. Not only that, but these biscuits come from baking royalty–Nathalie Dupree, Kelly Alexander, David Muniz and David Lesniak, the fine folks at Southern Living, and Saveur.

And I humbly add my name to that list, considering I worked off my jiggly Yankee butt to create Southern-ish ham-and-cheese biscuits, which I think can hold their own.

So fear not, ye biscuits lovers. We’ve got your back.

The word "David" written in script.
Five irregular shaped cheddar biscuits with golden edges, on a wooden cutting board.
Julie Van Rosendaal
1 of 8

Cheddar Biscuits

Everyone should know how to make Cheddar biscuits. With cheese baked inside, these are perfect for serving alongside soups and stews or for splitting and stuffing with pulled pork. The recipe is easily doubled to serve an even larger crowd.

Like all the testers said, this quick-and-easy recipe makes tip-top biscuits that filled the kitchen with delicious aromas. I did these on the spur of the moment, and they made the perfect breakfast. I forced myself to stop at two!

I had some bites plain and some dipped in spicy honey. Yum!

A rimmed baking sheet with rows of Southern buttermilk biscuits.
Joseph De Sciose
2 of 8

Southern Buttermilk Biscuits

These Southern buttermilk biscuits are easy as heck to toss together from just three ingredients—self-rising flour, buttermilk, and butter—and turn out flaky and fluffy and just like grandma's. Maybe even better. Here's how to make them.

These biscuits have changed my life. Strong comment, I know, but hear me out. I am a 50-year-old man who loves to make biscuits and gravy, but I’ve never been able to make an edible biscuit. My gravy is great (thanks Alton Brown), but I’ve always had to settle for frozen biscuits. They aren’t great, but were a thousand times better than my attempts…until today.

I made a batch of these biscuits and a tear came to my eye. I realized that I am now complete. These biscuits rose wonderfully while baking. I took them out of oven when lightly brown. They were crusty on the outside, yet lightly layered on the inside. Wonderful flavor.

I’ve been told that making biscuits is easy, now I believe, finally. Thank you!

travis d.
A baking sheet filled with cooked biscuits.
3 of 8

Easy Cream Biscuits

These easy cream biscuits from Natalie Dupree, made with just self-rising flour and cream, are so simple even a beginner can make them.

This recipe is a perfect example of why one never needs to buy a tube of dough in a grocery store ever again. With only two ingredients, a few minutes, and minimal fuss, you can have a pan of tender, soft biscuits that’ll please any biscuit lover.

These were a revelation to me–with a very different, more delicate texture than my usual tea biscuits. They’d be perfect as a base for a creamy chicken stew or seafood stew, or (with a little sugar added), a berry shortcake.

sherry b.
A cutting board with five sweet potato biscuits on it and a square plate square with a split biscuits spread with butter and honey.
Hélène Dujardin
4 of 8

Sweet Potato Biscuits

These sweet potato biscuits are made with flour, sweet potatoes, butter, and sugar. Perfect for Thanksgiving turkey, glazed ham, or just butter and jam.
A cast-iron skillet filled with glazed biscuit cinnamon rolls on a wire rack.
5 of 8

Biscuit Cinnamon Rolls

These biscuit cinnamon rolls are quick and easy, laced with spice, and lavished with buttermilk cream cheese icing. A shortcut recipe when you want the taste of homemade buns but don’t have the time—or the yeast.

These biscuit cinnamon rolls were fabulous. I made them right before a meeting in which everyone was on a diet, and they were gone in seconds. This is the perfect cinnamon roll recipe for people who don’t have time to let them rise, and they’re so good!

paige g.
Cooling rack with 5 ham and Cheddar biscuits on it plus a white plate with a half eaten biscuit on top
Bob Carey
6 of 8

Ham and Cheddar Biscuits

These ham and Cheddar biscuits with scallions, buttermilk, and cayenne are tender and flaky with a little pop of heat. Enjoy them at breakfast, lunch, or dinner, or as a standalone snack.

These are excellent! I subbed chipotle powder for the cayenne and make a batch just about every weekend to have with morning coffee.

A rimmed parchment-lined baking sheet filled with quick sticky biscuits that are coated in thick syrup and topped with pecans.
Brent Hofacker
7 of 8

Quick Sticky Biscuits

These quick sticky biscuits rely on classic Southern biscuits, rather than yeast dough, yet retain all of the cinnamon sugar goodness and gooey caramel pecan syrup spectacularness. Guaranteed to satisfy in minutes.
Six Alabama muffin biscuits in a muffin tin.
Jan Baldwin
8 of 8

Alabama Muffin Biscuits

These Alabama muffin biscuits have a crunchy muffin-like exterior and a tender, flaky, biscuit-like interior. Pretty much the best of both worlds.

I made these tonight for my sister and her husband and four boys, and they were a hit! I made the standard 12 muffins, and we had to bake them much longer, but of course, that may be due to my sister’s oven.

My sister and I decided that these would make an excellent base for our strawberry shortcake. We usually use the recipe from Saveur, but I think we will be using this recipe from now on.


Biscuit FAQs

What is the secret to fluffy biscuits?

Light and fluffy biscuits are made by creating layers of dough that puff up during baking. To achieve this, always use cold ingredients, and take care not to overwork the dough, which can make the biscuits tough and dense. Make sure that your baking powder or other leavener is fresh and active so that you get maximum rise during baking.

What are the various types of biscuits?

Biscuits can be made from a variety of ingredients and use different techniques, ultimately resulting in different textures. A few types of biscuits include:
Drop biscuits: These are the easiest type of biscuits to make since the dough is simply dropped onto the baking sheet before baking.
Rolled biscuits: These types of biscuits are generally folded and rolled, then cut into shapes using a knife or biscuit cutter.
Buttermilk biscuits: Buttermilk adds a tangy flavor and contributes to a light and tender texture, making buttermilk biscuits very popular, particularly in the Southern US.

How do I prevent my biscuits from spreading?

To stop your biscuits from spreading, always use cold ingredients, and chill the biscuit dough before baking.

Not only are there a ton of biscuit types to enjoy, but there are also tons of ways to enjoy them. Schmeared with butter or jam, drizzled with honey, smothered in sausage gravy, or stuffed with fried chicken are just a few of our favorites. Let us know your best-loved ways to enjoy them in a comment below.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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