Soft and buttery, these easy homemade breakfast biscuits are so flakey and delicious! If you’re looking for a savory treat for breakfast, give this a try!
Start your mornings with buttery flakey biscuits straight from the oven! And slather it with more butter, jelly, or even some vegetarian sausage patties to take it to the next level.
The saying goes
Eat breakfast like a king, lunch like a prince, and dinner like a pauperClick To TweetDid you know breakfast helps you maintain stable insulin levels? It also provides you with energy for the day, which improves brain functioning and your well being.
Although this isn’t the healthiest of breakfasts, you gotta start somewhere right? 😉
Tips & Variations:
- The key to a flakey biscuit is to always use cold ingredients. So for particularly this recipe, don’t take out anything until you’re ready to use that ingredient in the recipe (except for the melted butter).
- The baking powder is what helps the biscuit layers puff. So it’s important to check the freshness of the baking powder. To test, mix together ½ tablespoon and ¼ cup hot water. If it’s fresh it will bubble strongly.
- Be gentle with the dough. Do not over-knead the dough because the more you do, the more gluten will develop, and the tougher your biscuit will be.
- The biscuits will stay fresh for up to 3 days stored and covered at room temperature. Can be frozen up to 1 month.
How to Make Breakfast Biscuits:
Listed below are all the ingredients you will need:
- all-purpose flour
- granulated sugar
- baking powder
- salt
- shredded cheddar
- egg
- milk
- butter
- garlic powder
- scallions
Preheat the oven to 375°F. Line two baking sheets with parchment paper, set aside.
In a large bowl, add the flour, sugar, baking powder, and ½ teaspoon salt. Whisk to combine. Add in the shredded cheddar and mix until coated in the flour. Set aside.
In a small bowl, add the egg and lightly beat the egg. Add in the milk and ¼ cup of the cooled melted butter, mix to combine. Add the wet mixture to the dry and stir until just combined, a few lumps is okay, but make sure there are no dry patches.
Evenly dollop 12 portions of the biscuit mix on the baking sheets, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.
Bake in the preheated oven for 17-20 minutes until golden brown. While the biscuits are baking, mix a pinch of salt, the garlic powder, and sliced scallions with the remaining melted butter. When the biscuits are done, immediately brush them all evenly with the butter topping.
Let cool slightly on a wire rack, serve warm!
More Breakfast Recipes:
Breakfast Biscuits
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt plus a pinch
- 2 cups shredded cheddar
- 1 large egg
- 1 cup milk
- ½ cup unsalted butter melted and cooled divided
- ¼ teaspoon garlic powder
- 2 tablespoons thinly sliced scallions
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper, set aside.
- In a large bowl, add the flour, sugar, baking powder, and ½ teaspoon salt. Whisk to combine. Add in the shredded cheddar and mix until coated in the flour. Set aside.
- In a small bowl, add the egg and lightly beat the egg. Add in the milk and ¼ cup of the cooled melted butter, mix to combine. Add the wet mixture to the dry and stir until just combined, a few lumps is okay, but make sure there are no dry patches.
- Evenly dollop 12 portions of the biscuit mix on the baking sheets, about 3 inches apart. Each biscuit equals about ¼ cup of biscuit mix. I like to use a ¼ cup scooper for this.
- Bake in the preheated oven for 17-20 minutes until golden brown. While the biscuits are baking, mix a pinch of salt, the garlic powder, and sliced scallions with the remaining melted butter. When the biscuits are done, immediately brush them all evenly with the butter topping. Let cool slightly on a wire rack, serve warm.
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