Picture this: a golden, flaky biscuit fresh from the oven, ready to be the star of your morning meal. Whether you’re craving savory classics or sweet indulgences, these 19 breakfast recipes celebrate the humble biscuit in all its fluffy glory. From quick weekday fixes to leisurely weekend feasts, get ready to elevate your breakfast game—let’s dive into these delicious ideas that’ll have everyone asking for seconds!
Southern Biscuits and Gravy
Just thinking about a cozy weekend morning takes me right back to my grandma’s kitchen, where the smell of fresh biscuits and savory gravy would wake us all up with happy stomachs. I still make this classic Southern comfort food every Sunday—it’s my little tradition that never fails to bring everyone to the table with smiles.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder (fresh for best rise)
– 1 tsp salt (fine grain, adjust if needed)
– 1/4 cup cold unsalted butter, cubed (keep it chilled until use)
– 3/4 cup whole milk (or buttermilk for tanginess)
– 1/2 lb breakfast sausage (mild or spicy, your choice)
– 2 tbsp all-purpose flour (for gravy thickening)
– 2 cups whole milk (warmed slightly to prevent curdling)
– 1/2 tsp black pepper (freshly ground for flavor)
– 1/4 tsp salt (or to taste)
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until well combined.
3. Add 1/4 cup cold cubed butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits remaining.
4. Pour in 3/4 cup whole milk, and stir gently with a fork until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick circle.
6. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
7. Place the biscuits on the prepared baking sheet, and bake for 10-12 minutes or until golden brown on top.
8. While the biscuits bake, heat a large skillet over medium heat and add 1/2 lb breakfast sausage, breaking it up with a spoon as it cooks for about 5-7 minutes until browned and no longer pink.
9. Sprinkle 2 tbsp all-purpose flour over the cooked sausage, and stir constantly for 1-2 minutes to cook out the raw flour taste and form a roux.
10. Gradually pour in 2 cups warmed whole milk, stirring continuously to avoid lumps, and bring the gravy to a simmer.
11. Reduce the heat to low, and let the gravy simmer for 3-5 minutes, stirring occasionally, until it thickens to a creamy consistency.
12. Stir in 1/2 tsp black pepper and 1/4 tsp salt, then taste and adjust seasoning if desired.
13. Split the warm biscuits in half, place them on plates, and generously spoon the sausage gravy over the top.
Zesty and hearty, these biscuits are flaky and soft, soaking up the rich, peppery gravy that’s packed with savory sausage bits. Serve them immediately with a side of scrambled eggs or fresh fruit for a balanced breakfast that feels like a warm hug.
Cheddar Bacon Biscuit Breakfast Sandwiches
Sometimes you just need a breakfast that feels like a warm hug, and these sandwiches are exactly that—I started making them for lazy weekend brunches with friends, and now they’re a household staple. The combination of flaky biscuits, crispy bacon, and melty cheddar is pure comfort food magic.
Ingredients
– 2 cups all-purpose flour (or gluten-free blend if preferred)
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed (keep it chilled for flakier biscuits)
– 3/4 cup whole milk
– 6 slices bacon
– 4 large eggs
– 4 slices cheddar cheese
– 1 tbsp vegetable oil (or any neutral oil for frying)
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Pour in the whole milk, and stir gently with a fork until a soft dough forms—avoid overmixing to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch thick circle.
6. Use a biscuit cutter or glass to cut out 4 biscuits, placing them on the prepared baking sheet.
7. Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown and risen.
8. While the biscuits bake, cook the 6 slices of bacon in a skillet over medium heat for 5-7 minutes per side, until crispy, then drain on paper towels.
9. In the same skillet, heat 1 tbsp of vegetable oil over medium heat, and crack the 4 large eggs into the pan, frying for 2-3 minutes per side for over-easy eggs, or until desired doneness.
10. Once the biscuits are done, let them cool slightly, then slice each one in half horizontally.
11. Place a slice of cheddar cheese on the bottom half of each biscuit, followed by a slice of cooked bacon and a fried egg.
12. Top with the other biscuit half to form a sandwich.
Deliciously flaky and savory, these sandwiches have a perfect crunch from the bacon and a gooey, cheesy center that makes every bite irresistible. Serve them warm with a side of fresh fruit or hash browns for a complete breakfast feast—they’re also great for meal prepping ahead of busy mornings!
Biscuits with Sausage Gravy Casserole
Diving into a cozy breakfast casserole always brings back memories of lazy Sunday mornings with my family. This biscuits with sausage gravy version is my go-to when I want something hearty that feeds a crowd without fuss—plus, it’s a lifesaver for meal prep! I love how the flavors meld together overnight, making mornings smoother.
Ingredients
– 1 lb breakfast sausage (mild or spicy, your choice)
– 1/4 cup all-purpose flour (for thickening the gravy)
– 3 cups whole milk (or 2% for a lighter option)
– 1/2 tsp black pepper (freshly ground adds more flavor)
– 1/2 tsp salt (adjust based on sausage saltiness)
– 1 can (16 oz) refrigerated biscuit dough (flaky style works best)
– 2 tbsp unsalted butter (for sautéing, or use oil if preferred)
– 1/2 cup shredded cheddar cheese (optional, for extra richness)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly with butter or cooking spray.
2. In a large skillet over medium heat, cook the breakfast sausage for 8-10 minutes, breaking it into crumbles with a spoon until browned and no longer pink.
3. Tip: If the sausage releases a lot of grease, drain off excess but leave about 2 tablespoons in the skillet for flavor.
4. Add the unsalted butter to the skillet with the sausage and let it melt, stirring to combine.
5. Sprinkle the all-purpose flour over the sausage mixture and cook for 1-2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
6. Gradually pour in the whole milk while whisking continuously to prevent lumps from forming.
7. Bring the mixture to a simmer over medium heat and cook for 3-5 minutes, stirring often, until the gravy thickens to a coat-the-spoon consistency.
8. Stir in the black pepper and salt, tasting and adjusting if needed, then remove from heat.
9. Cut the refrigerated biscuit dough into quarters or smaller pieces and arrange them evenly in the prepared baking dish.
10. Tip: For extra flakiness, avoid overhandling the biscuit pieces to keep them tender.
11. Pour the sausage gravy mixture over the biscuit pieces in the dish, spreading it out evenly.
12. If using, sprinkle the shredded cheddar cheese on top for a golden, cheesy finish.
13. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly around the edges.
14. Tip: Let it rest for 5 minutes after baking to set, making it easier to serve without falling apart.
15. Serve hot directly from the dish.
Kick back and enjoy this comforting bake—the biscuits soak up the savory gravy, creating a soft, pillowy texture with a rich, peppery kick. I love pairing it with a side of fresh fruit or a fried egg on top for a complete brunch spread that always disappears fast!
Spinach and Cheese Stuffed Biscuits
Never underestimate the power of a warm, cheesy biscuit straight from the oven—especially when it’s stuffed with spinach and gooey cheese! I first made these for a cozy family brunch, and now they’re my go-to for impressing guests without spending hours in the kitchen.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder (ensure it’s fresh for maximum rise)
– 1 tsp salt (adjust to taste if using salted butter)
– 1/2 cup unsalted butter, cold and cubed (keeps biscuits flaky)
– 3/4 cup whole milk (or buttermilk for extra tang)
– 1 cup fresh spinach, chopped (or frozen, thawed and squeezed dry)
– 1 cup shredded mozzarella cheese (or a blend like cheddar for more flavor)
– 1/4 cup grated Parmesan cheese (adds a savory kick)
– 1 large egg, beaten (for egg wash, optional but gives a golden finish)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Pour in the whole milk, and stir gently with a fork until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface, and knead it gently 2-3 times just to bring it together into a cohesive ball.
6. Roll the dough out into a rectangle about 1/2-inch thick using a rolling pin.
7. Evenly sprinkle the chopped fresh spinach, shredded mozzarella cheese, and grated Parmesan cheese over one half of the dough rectangle.
8. Fold the other half of the dough over the filling, and press the edges lightly to seal them together.
9. Use a sharp knife or biscuit cutter to cut the dough into 8 equal squares or rounds, handling it as little as possible to avoid toughness.
10. Place the stuffed biscuits onto the prepared baking sheet, spacing them about 2 inches apart.
11. Brush the tops of the biscuits with the beaten egg wash for a golden, shiny crust if desired.
12. Bake in the preheated oven at 425°F for 15-18 minutes, or until the biscuits are golden brown and puffed up.
13. Remove the biscuits from the oven, and let them cool on the baking sheet for 5 minutes before serving.
Golden and flaky on the outside with a warm, cheesy spinach center, these biscuits are pure comfort food. I love serving them alongside a bowl of soup for dipping, or simply enjoy them fresh out of the oven—they’re so irresistible, they never last long!
Biscuits with Honey Butter and Jam
Gosh, there’s nothing quite like the smell of freshly baked biscuits wafting through the kitchen—it takes me right back to my grandma’s house on Sunday mornings. I love making these fluffy biscuits slathered with sweet honey butter and fruity jam; they’re perfect for a cozy breakfast or a comforting snack any time of day. Trust me, once you try this homemade version, you’ll never go back to store-bought!
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder (for maximum rise)
– 1 tsp salt (adjust to taste if preferred)
– 1/2 cup unsalted butter, cold and cubed (keeps biscuits flaky)
– 3/4 cup buttermilk, cold (or whole milk with 1 tbsp lemon juice as substitute)
– 1/4 cup honey (use local for best flavor)
– 1/4 cup softened butter (for spreading ease)
– 1/4 cup jam of choice (strawberry or raspberry work wonderfully)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining for flakiness.
5. Pour in 3/4 cup cold buttermilk and stir gently with a fork until just combined, being careful not to overmix to avoid tough biscuits.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits have doubled in height.
10. While the biscuits bake, mix 1/4 cup softened butter and 1/4 cup honey in a small bowl until smooth and well blended for the honey butter.
11. Remove the biscuits from the oven and let them cool on a wire rack for 5 minutes to set slightly.
12. Split each warm biscuit in half horizontally with a knife.
13. Spread a generous layer of the prepared honey butter on the bottom half of each biscuit.
14. Top with 1-2 tsp of jam of choice, then place the top half of the biscuit back on.
15. Serve immediately while warm for the best texture and flavor.
Oh, these biscuits come out so tender and flaky, with the honey butter melting into every nook and cranny. The jam adds a bright, fruity contrast that makes each bite irresistible—try serving them alongside a hot cup of coffee for the ultimate cozy morning treat.
Egg and Cheese Breakfast Biscuit Sliders
Saturdays at our house always call for something special at breakfast, and these egg and cheese biscuit sliders have become our go-to weekend treat that everyone from kids to grandparents devours with smiles. There’s something magical about pulling apart those fluffy biscuits to reveal the cheesy, eggy goodness inside—it just starts the day right!
Ingredients
– 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands!)
– 4 large eggs
– 1/4 cup whole milk (or any milk you have)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp unsalted butter (or cooking spray for lighter option)
– 4 slices cheddar cheese (American works great too)
– 4 slices cooked bacon, crumbled (optional but recommended for crunch)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Separate the biscuit dough into 8 biscuits and place them 2 inches apart on the baking sheet.
3. Bake the biscuits for 13-15 minutes until golden brown and fluffy, then let cool slightly.
4. While biscuits bake, crack the eggs into a bowl, add milk, salt, and pepper, then whisk until fully combined and slightly frothy.
5. Heat a non-stick skillet over medium heat and melt the butter, swirling to coat the pan evenly.
6. Pour the egg mixture into the skillet and let it set for 30 seconds without stirring.
7. Gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges—repeat until eggs are softly set but still moist, about 3-4 minutes total.
8. Remove the skillet from heat and let the eggs rest for 1 minute to finish cooking residual heat.
9. Cut the cooked egg into 8 equal portions that match the biscuit size.
10. Slice each baked biscuit in half horizontally to create a top and bottom.
11. Place one portion of scrambled eggs on the bottom half of each biscuit.
12. Top the eggs with half a slice of cheese (folded to fit) and a sprinkle of crumbled bacon if using.
13. Cover with the biscuit top and gently press to secure the layers.
14. Return the assembled sliders to the baking sheet and warm in the oven for 2-3 minutes at 375°F just until the cheese melts.
Unbelievably satisfying, these sliders boast a perfect contrast of fluffy biscuits, creamy eggs, and gooey cheese that melds together with each bite. For a fun twist, serve them with a side of hot sauce for dipping or wrap individually in foil to keep warm for brunch on the go—they’re as practical as they are delicious!
Biscuits with Sautéed Mushrooms and Herbs
Just last weekend, I found myself craving something cozy yet elegant for brunch, and these biscuits with sautéed mushrooms and herbs hit the spot perfectly—they’re buttery, earthy, and surprisingly simple to whip up on a lazy morning.
Ingredients
– 2 cups all-purpose flour (or gluten-free blend for a substitute)
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold and cubed (keeps biscuits flaky)
– 3/4 cup whole milk (or buttermilk for extra tang)
– 2 tbsp olive oil (or any neutral oil)
– 1 lb cremini mushrooms, sliced (white mushrooms work too)
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves (dried thyme can be used, but reduce to 1 tsp)
– 1/4 cup fresh parsley, chopped
– Salt and black pepper to taste (start with 1/2 tsp each)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. Pour in the milk and stir gently with a fork until a shaggy dough forms, being careful not to overmix to avoid tough biscuits.
5. Turn the dough out onto a lightly floured surface and knead it 2-3 times just to bring it together.
6. Pat the dough into a 1-inch thick round and use a 2.5-inch biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
7. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart, and bake for 12-15 minutes or until golden brown on top.
8. While the biscuits bake, heat the olive oil in a large skillet over medium-high heat until shimmering.
9. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
10. Reduce the heat to medium, add the minced garlic, and cook for 1 minute until fragrant, being cautious not to burn it.
11. Stir in the thyme, parsley, salt, and pepper, and cook for another 2 minutes until the herbs are wilted and incorporated.
12. Split the warm biscuits in half and spoon the sautéed mushroom mixture over the bottom halves, then top with the other halves.
Delightfully, the biscuits are flaky and tender, contrasting beautifully with the savory, herb-infused mushrooms—serve them alongside a sunny-side-up egg for a hearty breakfast or as a standout side dish at your next gathering.
Fried Chicken Biscuit Sandwiches
My family’s weekend tradition wouldn’t be complete without these crispy, juicy fried chicken biscuit sandwiches—they’re the ultimate comfort food that always brings everyone together around the table. I love making these on lazy Sunday mornings, often with a cup of coffee in hand, and the aroma of frying chicken and baking biscuits fills the kitchen with pure coziness. Trust me, once you try this recipe, it’ll become a staple in your home too!
Ingredients
– 2 cups all-purpose flour (for a lighter crust, you can substitute with 1 cup flour and 1 cup cornstarch)
– 1 tbsp paprika (adds a smoky flavor and beautiful color)
– 1 tsp garlic powder (or use fresh minced garlic for more punch)
– 1 tsp onion powder
– 1 tsp salt (adjust to taste if preferred)
– 1/2 tsp black pepper (freshly ground works best)
– 2 large eggs
– 1/4 cup buttermilk (regular milk can be used, but buttermilk adds tanginess)
– 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness for even cooking)
– 2 cups vegetable oil (or any neutral oil with high smoke point, like canola)
– 4 large biscuits (homemade or store-bought, warmed before serving)
– 4 lettuce leaves (iceberg or romaine for crunch)
– 4 slices tomato
– 1/4 cup mayonnaise (or aioli for extra flavor)
Instructions
1. In a shallow bowl, whisk together 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. In a separate bowl, beat 2 large eggs with 1/4 cup buttermilk until smooth.
3. Dip each 1/2-inch thick chicken breast into the egg mixture, ensuring it’s fully coated.
4. Dredge the chicken in the flour mixture, pressing gently to adhere the coating evenly on all sides.
5. Heat 2 cups vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
6. Carefully place the coated chicken breasts into the hot oil, frying for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
7. Remove the chicken from the oil and drain on a paper towel-lined plate to absorb excess grease.
8. Slice the warm biscuits in half horizontally.
9. Spread 1 tbsp mayonnaise on the bottom half of each biscuit.
10. Top with a fried chicken breast, 1 lettuce leaf, and 1 slice of tomato.
11. Place the top half of the biscuit over the fillings to complete the sandwich.
12. Serve immediately while the chicken is still hot and crispy.
Golden and crunchy on the outside, tender and juicy on the inside, these sandwiches offer a perfect contrast of textures that’s simply irresistible. For a fun twist, try adding a drizzle of hot honey or serving them with pickles on the side—it’s a crowd-pleaser every time!
Biscuits with Smoked Salmon and Cream Cheese
My weekend mornings always call for something special, and these flaky biscuits topped with smoked salmon and cream cheese have become my go-to indulgence. There’s something about that savory-sweet combination that feels both luxurious and comforting at the same time.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder
– 1 tsp salt
– ½ cup cold unsalted butter, cubed (keep refrigerated until ready to use)
– ¾ cup cold buttermilk (shake well before measuring)
– 4 oz smoked salmon, thinly sliced
– ½ cup cream cheese, softened (leave at room temperature for 30 minutes)
– 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
– 1 tbsp capers, drained (optional for extra briny flavor)
– Freshly ground black pepper to taste
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Pour in the cold buttermilk and stir with a fork until the dough just comes together—be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
7. Place the biscuits on the prepared baking sheet about 1 inch apart and bake for 12-15 minutes until golden brown and puffed.
8. While the biscuits bake, combine the softened cream cheese with chopped dill in a small bowl, stirring until smooth.
9. Remove the biscuits from the oven and let them cool on a wire rack for 5 minutes.
10. Split the warm biscuits in half horizontally and spread the bottom halves with the dill cream cheese mixture.
11. Top each with a slice of smoked salmon, a sprinkle of capers if using, and a grind of black pepper.
12. Place the top halves of the biscuits back on and serve immediately.
Zesty and satisfying, these biscuits offer a perfect contrast between the flaky, buttery layers and the creamy, smoky toppings. I love serving them alongside a simple arugula salad for a complete brunch, or even packing them for an elegant picnic—they travel surprisingly well when assembled just before eating.
Maple Bacon Cheddar Biscuits
Vividly golden and irresistibly savory, these Maple Bacon Cheddar Biscuits have become my go-to comfort food for cozy weekend brunches—I love how the sweet maple glaze perfectly balances the smoky bacon and sharp cheddar, creating a flavor combo that always disappears within minutes at my table. Inspired by my grandma’s classic biscuit recipe, I’ve tweaked it over the years to include these bold, modern twists that never fail to impress guests or satisfy my own cravings on a lazy morning. Trust me, once you try these, you’ll be baking them on repeat just like I do!
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep it chilled for flakier biscuits)
– 3/4 cup shredded sharp cheddar cheese
– 1/2 cup cooked and crumbled bacon (about 6 slices, crispy for best texture)
– 2/3 cup whole milk (or buttermilk for extra tang)
– 1/4 cup pure maple syrup (the real stuff, not pancake syrup)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. Stir in 3/4 cup shredded sharp cheddar cheese and 1/2 cup crumbled bacon until evenly distributed throughout the dough.
5. Pour in 2/3 cup whole milk and 1/4 cup maple syrup, and gently mix with a fork just until the dough comes together—avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly in the oven.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
10. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving to allow them to set.
Lightly crisp on the outside with a fluffy, tender interior, these biscuits boast a delightful contrast of smoky bacon, melty cheddar, and a hint of maple sweetness. I love serving them warm with a drizzle of extra maple syrup or alongside a bowl of soup for a comforting meal—they’re always a hit at brunch potlucks or as a savory snack any time of day!
Biscuits with Scrambled Eggs and Avocado
Unbelievably, this breakfast combination has become my weekend ritual—there’s something magical about flaky biscuits meeting creamy eggs and fresh avocado that just starts the day right. I first discovered this combo during a lazy Sunday brunch with friends, and now it’s my go-to comfort meal.
Ingredients
– 2 large eggs (preferably room temperature for even cooking)
– 1 ripe avocado (should yield slightly to gentle pressure)
– 2 buttermilk biscuits (homemade or store-bought, warmed)
– 1 tbsp unsalted butter (or olive oil for dairy-free option)
– ¼ tsp salt (adjust to taste preference)
– ⅛ tsp black pepper (freshly ground recommended)
– 1 tbsp chopped chives (optional, for garnish)
Instructions
1. Preheat your oven to 350°F (175°C) if using store-bought biscuits that require heating.
2. Place biscuits on a baking sheet and warm in preheated oven for 5-7 minutes until heated through and slightly crisp on the outside.
3. Crack eggs into a medium bowl and whisk vigorously for 30 seconds until uniform in color and slightly frothy.
4. Heat a non-stick skillet over medium-low heat (about 300°F) and add butter, swirling to coat the pan evenly.
5. Pour beaten eggs into the skillet and let sit undisturbed for 15 seconds to set the bottom layer.
6. Gently push cooked edges toward the center with a spatula, tilting the pan to allow uncooked eggs to flow to the edges.
7. Continue pushing and tilting every 20 seconds for 2-3 minutes until eggs are softly set but still moist.
8. Remove skillet from heat immediately—the residual heat will finish cooking the eggs perfectly.
9. Split warm biscuits horizontally using a fork to create rough surfaces that catch the toppings.
10. Halve the avocado, remove the pit, and scoop flesh onto the bottom biscuit halves using a spoon.
11. Season avocado with half the salt and pepper, mashing lightly with a fork if desired for creamier texture.
12. Divide scrambled eggs evenly over the avocado-covered biscuit halves.
13. Sprinkle remaining salt and pepper over the eggs, then garnish with chopped chives if using.
14. Top with remaining biscuit halves and serve immediately while warm.
Creamy scrambled eggs nestled between flaky biscuit layers create a delightful contrast with the cool, buttery avocado. The slight crunch of the biscuit exterior gives way to a soft, savory interior that’s perfect for dipping in hot sauce or serving with fresh fruit on the side.
Biscuits with Berry Compote and Whipped Cream
Perfectly flaky biscuits topped with sweet-tart berry compote and cloud-like whipped cream—this is my go-to weekend treat that always feels special yet comes together in no time. I love making these when berries are at their peak, and the aroma filling the kitchen is pure comfort.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder (ensure it’s fresh for maximum rise)
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep it chilled for flakier biscuits)
– 3/4 cup cold buttermilk (shaken well, or substitute with milk + 1 tbsp lemon juice)
– 2 cups mixed berries, fresh or frozen (like strawberries, blueberries, or raspberries)
– 1/4 cup granulated sugar (adjust to sweetness preference)
– 1 tbsp lemon juice (brightens the compote flavor)
– 1 cup heavy cream, cold (chill the bowl and beaters for best results)
– 2 tbsp powdered sugar (or more to taste)
– 1 tsp vanilla extract (pure vanilla for the best flavor)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Pour in 3/4 cup cold buttermilk, and stir gently with a fork until just combined and a shaggy dough forms, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface, and gently knead it 2-3 times to bring it together into a cohesive ball.
6. Pat the dough into a 1-inch thick circle, and use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting to avoid sealing the edges.
7. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart, and bake for 12-15 minutes until golden brown and risen.
8. While the biscuits bake, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a saucepan over medium heat.
9. Cook the berry mixture, stirring occasionally, for 8-10 minutes until the berries break down and the compote thickens slightly, then remove from heat and let it cool.
10. In a chilled bowl, beat 1 cup cold heavy cream with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
11. Add 2 tbsp powdered sugar and 1 tsp vanilla extract to the whipped cream, and continue beating until stiff peaks form, being careful not to overbeat.
12. Split the warm biscuits in half horizontally, spoon a generous amount of berry compote over the bottom half, top with a dollop of whipped cream, and replace the top biscuit half.
The warm, buttery biscuits soak up the juicy compote, while the whipped cream adds a cool, creamy contrast that makes each bite irresistible. Try serving them with a drizzle of honey or a sprinkle of mint for an extra touch of elegance.
Breakfast Biscuit Pizza
Breakfast just got a major upgrade with this fun twist on morning favorites! I first made these for my kids on a lazy weekend, and now they request them whenever we have leftover biscuits. Nothing beats that melty cheese and savory sausage combo to start the day right.
Ingredients
– 4 large refrigerated biscuit dough rounds (like Pillsbury Grands)
– 1/2 cup pizza sauce (or marinara for simpler flavor)
– 1 cup shredded mozzarella cheese (pre-shredded works fine)
– 1/2 cup cooked breakfast sausage crumbles (pre-cooked saves time)
– 2 large eggs, scrambled
– 1 tbsp olive oil (or any neutral oil for brushing)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the biscuit dough rounds on the prepared sheet, spacing them 2 inches apart.
3. Use your fingers to gently press each biscuit into a 4-inch circle, creating a slight rim around the edge to hold toppings.
4. Brush the tops of each biscuit base lightly with olive oil to help them crisp up.
5. Spread 2 tablespoons of pizza sauce evenly over each biscuit, leaving the rim bare.
6. Sprinkle 1/4 cup of shredded mozzarella cheese over the sauce on each biscuit.
7. Top each with 2 tablespoons of cooked sausage crumbles and a spoonful of scrambled eggs.
8. Bake for 12-15 minutes, or until the biscuit edges are golden brown and cheese is bubbly.
9. Remove from oven and let cool for 2-3 minutes before serving to avoid burns.
A perfectly crispy biscuit crust holds up beautifully against the gooey cheese and hearty toppings. The eggs add a fluffy texture that makes this feel like a complete breakfast in every bite—try drizzling with hot honey for a sweet-spicy kick!
Ham and Cheese Biscuit Bake
Sometimes the best meals come from throwing together what’s already in your fridge—this ham and cheese biscuit bake is my go-to comfort food on busy weeknights. It reminds me of the simple dinners my mom used to make when I was growing up, and now I love how quickly it comes together for my own family.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cubed (keep it cold for flaky biscuits)
– 3/4 cup whole milk
– 1 cup diced cooked ham
– 1 cup shredded cheddar cheese
– 1 large egg, beaten (for brushing)
Instructions
1. Preheat your oven to 425°F and lightly grease a 9×9-inch baking dish.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Add 1/2 cup cold cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this ensures flaky layers.
4. Pour in 3/4 cup whole milk, and stir gently with a fork until a shaggy dough forms, being careful not to overmix to avoid tough biscuits.
5. Turn the dough out onto a lightly floured surface, and gently knead it 2-3 times just to bring it together into a cohesive ball.
6. Roll or pat the dough into a rough 8×8-inch square, about 1/2-inch thick.
7. Evenly sprinkle 1 cup diced cooked ham and 1 cup shredded cheddar cheese over the dough, leaving a 1/2-inch border around the edges.
8. Carefully roll the dough into a log, starting from one end, and pinch the seam to seal it closed.
9. Use a sharp knife to slice the log into 8 equal pieces, and arrange them cut-side up in the prepared baking dish, placing them close together so they rise and bake into one another.
10. Brush the tops of the biscuit pieces with 1 beaten large egg for a golden, shiny finish.
11. Bake in the preheated 425°F oven for 18-20 minutes, or until the biscuits are puffed, golden brown, and cooked through—a toothpick inserted should come out clean.
12. Let the bake cool in the dish for 5 minutes before serving to allow the cheese to set slightly.
Perfectly golden and irresistibly cheesy, this bake delivers fluffy biscuits with savory pockets of ham and melted cheddar in every bite. I love serving it warm with a side salad for a complete meal, or even slicing it into squares for a hearty breakfast—it’s always a hit with kids and adults alike.
Conclusion
Zesty and satisfying, these 19 biscuit breakfasts offer endless morning inspiration! We hope you’ll whip up a batch, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
