Biscuit Recipes for Breakfast, Dinner and Dessert

on August 15, 2011
Mark Boughton/styling: Teresa Blackburn 

Whipping Cream Biscuits

Almost too good to be true—our two-ingredient biscuits rely on whipping cream for liquid and fat and self-rising flour for leavening and dry ingredients. Have them for breakfast with a drizzling of honey or spoonful of homemade marmalade. This is quick bread indeed.

Recipe: Whipping Cream Biscuits

Mark Boughton/styling: Teresa Blackburn 

Whole-Wheat Buttermilk Biscuits

Nutty whole-wheat flour lends texture and a nutrition boost to these golden biscuits. Each biscuit features 4 grams of protein and 2 grams of fiber.

Recipe: Whole-Wheat Buttermilk Biscuits

Mark Boughton/styling: Teresa Blackburn 

Buttermilk Biscuits

Buttermilk gives a signature Southern twang to these high risers. We enjoy them most at breakfast alongside scrambled eggs and sauteed cherry tomatoes and at dinner with roasted pepper jam.

Recipe: Mattie Ball Fletcher’s Buttermilk Biscuits

Mark Boughton/styling: Teresa Blackburn 

Skillet Biscuit Bread

Save time and skip the cutting and molding of your biscuits. Instead, bake the dough whole in a rustic cast iron skillet just like cornbread.

Recipe: Skillet Biscuit Bread

Mark Boughton/styling: Teresa Blackburn 

Pan del Campo with Cheese and Greens

Flattened canned biscuits baked like flatbread provide the foundation for this cowboy dinner classic—cilantro, Monterey Jack, goat cheese and bacon do the rest. Serve as appetizers or a few for a main course meal.

Recipe: Pan del Campo with Cheese and Greens

Mark Boughton/styling: Teresa Blackburn

Coconut Shortcakes with Mango, Kiwi and Raspberries

Now on to dessert! Biscuity coconut shortcake served with juicy raspberries, fresh peaches and tangy kiwi is sweetened by a froth of whipped cream.

Recipe: Coconut Shortcakes with Mango, Kiwi and Raspberries

Mark Boughton/styling: Teresa Blackburn 

Biscuit and Sorghum Bread Pudding

Bread puddings are a wonderful way to disguise stale bread— use leftover home-style biscuits instead for an even sweeter turnout.

Recipe: Biscuit and Sorghum Bread Pudding

Mark Boughton/styling: Teresa Blackburn 

Pecan Shortcakes with Blackberries

Shortcake is essentially a denser and sweeter version of the biscuits you typically have for breakfast. In this version, pecans and blackberries combine for a sweet finish.

Recipe: Pecan Shortcakes with Blackberries

Mark Boughton/styling: Teresa Blackburn

Cherry Plum Cobbler

Sweetened drop biscuit dough spooned over hot bubbling fruit comes together for a simple but satisfying summer cobbler.

Recipe: Cherry Plum Cobbler

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