Best Quick Biscuits Recipes

QUICK BACON-CHEDDAR BISCUITS

Steps:

• Heat the oven to 425 degrees F.
• In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
• In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

QUICK CHEDDAR GARLIC BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
• Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.

QUICK BISCUITS

Steps:

• In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits. , Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.

QUICK HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Bring 8 cups water to a boil in a large saucepan. Sprinkle chicken with salt and black pepper and place into the boiling water. Reduce heat to medium-low; simmer until chicken is no longer pink inside, about 20 minutes. Remove chicken and chop. Reserve water in saucepan.
• Stir potatoes, carrots, celery, onion, chicken bouillon cubes, and bay leaves into the water and bring back to a boil. Reduce heat to low and simmer until vegetables are tender, 15 to 20 minutes. Return chicken to the pot.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch with 3 tablespoons water in a small bowl until smooth and stir mixture into the simmering soup until soup has thickened, about 1 minute.
• Pour soup into a 9x9-inch casserole dish and top with biscuits. Melt butter in a small saucepan. Stir garlic powder, onion powder, and parsley into melted butter. Brush biscuits with seasoned butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.

QUICK, EASY AND SPICY SAUSAGE GRAVY OVER GRITS OR BISCUITS

Steps:

• Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
• Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
• After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
• Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
• Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!

QUICK AND EASY MINI BISCUITS

Steps:

• Preheat the oven to 475 degrees F.
• Sift the flour and salt together into a bowl Add the lard and cut together with a pastry cutter. Use a fork to stir in the buttermilk gently. Gently knead the dough a few times, adding more flour if you need to.
• Roll out the dough and cut out biscuits with a small round cutter. Place on baking sheets and bake for 10 minutes. Brush with butter when you remove them from the oven.
• Serve with slices of Christmas ham.

BISCUITS FROM THE FRYING PAN? IT'S QUICK TIME

Steps:

• 1. Prepare biscuit Mix according to directions. Use a little less water than called for and leave mix fairly dry.
• 2. After well mixed pour into pan and flatten with spatula
• 3. Fry on medium heat and remove pan from heat every minute or two to keep from over browning or burning. It's still cooking while off the heat momentarily.
• 4. After mixture is firmed up somewhat and browned on underside place paper dish on pan and flip biscuit to plate. Slide the uncooked side into frying pan and brown second side.
• 5. Again remove from heat for a a short time now and then to prevent over browning or burning.
• 6. Remove from heat and let cool for a minute, Slice into squares or pie shaped pieces and serve. These go fast at the campsite. Great with Camp Stew or Biscuit Gravy poured over them.
• 7. Got your own favorite biscuit recipe. You don't have to deprive yourself of them while camping. Give this a try. Make a practice batch in the kitchen so you are a pro when you get to camp and it counts.

SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS

Steps:

• In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
• Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
• Preheat the oven to 375 degrees F.
• Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
• Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
• In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.

EASY QUICK HOMEMADE BREAD AND BISCUITS

Steps:

• Heat milk, sugar, salt, and butter substitute in small saucepan until butter melts and sugar dissolves.
• Cool to lukewarm.
• Dissolve yeast in warm water in warmed mixer bowl.
• Add milk mixture and slowly add flour.
• Mix for 1-2 minutes on speed 2.
• Place in greased bowl, turning to grease top.
• Cover and let rise next to warm oven for 10 minutes.
• Put dough in greased loaf pan and leftover dough in greased muffin pans.
• Let both pans rise in oven (170 degrees) for 10 minutes.
• Bake at 425 degrees (12 minutes for biscuits and 25-30 minutes for bread).

VEGAN QUICK BISCUITS

Steps:

• Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
• Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
• Make the maple "butter": In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

QUICK WHIPPING CREAM BISCUITS

Steps:

• Cut 1 cup butter into flour with a pastry blender or fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened.
• Turn dough out onto a light floured surface and knead lightly 3 or 4 times. Roll or pat dough to 3/4 inch thickness.
• Cut with a 2-inch round cutter, and place biscuits on a lightly greased baking sheet.
• Bake at 400 degrees F. for 13-15 minutes. Brush warm biscuits with 1/2 cup melted butter.

QUICK AND EASY CREAM BISCUITS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds, Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
• Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
• FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.

QUICK & EASY DILL BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Combine melted butter, onion, and dill in a large bowl.
• Cut biscuits into halves or quarters and toss in the butter mixture to coat (they will look very wet- this is normal).
• Place in a square baking pan (greased) and bake for about 8-10 minutes or until puffed and brown (be careful not to overbake or they will burn).
• Serve warm.

QUICK FRENCH ONION BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until light golden brown. Serve warm.

QUICK FOOD PROCESSOR BISCUITS

Steps:

• Preheat the oven to 475 degrees.
• Put the flour, baking powder and salt in the food processor. Pulse several times to mix.
• If your shortening is hard cut it up before dropping on the food processor. Pulse until shortening is in bits about the size of small peas.
• Add milk and pulse until dough comes together.
• Dump on to a floured board and knead for a minute or two.
• Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
• Brush the biscuits with melted butter before baking on a lightly greased cookie sheet for 12-15 minutes.

QUICK 'N EASY BLUEBERRY OAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine baking mix, oats, milk, and hemp seeds in a bowl; stir until dough forms a ball. Fold in blueberries until evenly distributed.
• Drop heaping teaspoonfuls of dough onto an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Brush each biscuit with melted butter; sprinkle with brown sugar.

QUICK SCALLION BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.
• Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.

QUICK BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Sift flour, baking powder, sugar, salt, and baking soda into a medium bowl. Work in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Mix in buttermilk with your hands until just combined.
• Turn out mixture onto a lightly floured work surface. Quickly bring dough together, and pat into a 7-inch circle about 1 inch thick. Cut out 12 rounds with a floured 2-inch biscuit cutter, gathering and patting out scraps as necessary.
• Arrange rounds on a parchment-lined baking sheet. Bake until cooked through and golden brown, 10 to 15 minutes. Serve warm.

QUICK BISCUITS AND GRAVY... MY WAY

Steps:

• 1. Put the biscuits in the oven, following the can's directions.
• 2. While the biscuits are cooking, cut the onion and bell pepper into thin slices. In a medium fry pan on medium heat, melt the butter. Add the onions, bell pepper, and salt and sauté them until they are slightly soft. This will take about 5 minutes or so.
• 3. Add the raw sausage to the pan and cook until it is done. Drain all the grease except roughly 2 tablespoons. Return pan to burner.
• 4. Stir in 2 tablespoons of flour to the pan and cook for about 2 minutes.
• 5. Add enough whole milk to the pan until the meat and vegetable mixture are covered 3/4 of the way. Bring to a simmer, stirring slowly every few minutes until the mixture becomes a slightly thickened gravy.
• 6. Add the pepper to the mixture and stir. Serve over biscuits.

QUICK HERB DROP BISCUITS

Steps:

• Preheat oven to 425 degrees. In a large mixing bowl, combine flour, fresh chives, baking powder, and salt. Using a fork or your fingers, work in butter (cut into small pieces) until small pea-size clumps form. Mix in milk until the mixture comes together as a sticky dough.
• Using a 1/3-cup measure, drop 8 mounds of dough onto a nonstick baking sheet; pat down slightly.
• Bake until biscuits are golden brown, rotating baking sheet halfway through, 15 to 20 minutes. Serve warm or at room temperature.