3 Delicious Biscuits (and the Toppings to Make Them Unforgettable!)

Tired of the plain buttered biscuit or the tried-and-true bacon, egg, and cheese combo? Try out some of these amazing toppings on our homemade biscuits instead! Fried apples and pancetta on a biscuit? Yes please!



Salty-Sweet Banana Biscuit
Hazelnut spread, bananas, and bacon on an Angel Biscuit

Sausage-Cranberry Biscuit
Sausage patty, cranberry sauce, and fresh sage on an Angel Biscuit

Pimiento Cheese Biscuit
Pimiento cheese, bacon, and pickled jalapeños on a Cornbread Biscuit

Chicken Biscuit
A Crispy Chicken Cutlet, Mustard-Peach Preserves, and pickled okra on a Cornbread Biscuit.

Fried Apple Biscuit
Thyme-Scented Fried Apples and pancetta on a Sweet Potato Biscuit

Tomato-Prosciutto Biscuit
Sweet Tomato Chutney, prosciutto, and pepper on a Sweet Potato Biscuit

Related: Rise and Shine! Holiday Brunch Favorites

Angel BiscuitAngel BiscuitCornbread BiscuitCornbread BiscuitSweet Potato BiscuitSweet Potato Biscuit

Angel Biscuits (makes about 2 dozen)
Ingredients

1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
5 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
2 tsp. baking soda
1 tsp. salt
1/2 cup shortening, cut into pieces
1/2 cup cold butter, cut into pieces
1 1/2 cups buttermilk

Preparation
Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.

Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly.

Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute.

Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter or into 2-inch squares. Place on 2 ungreased baking sheets.

Bake at 400° for 12 to 15 minutes or until golden.

Related: Party-Perfect Appetizers

Cornbread Biscuits (makes about 15 biscuits)
Ingredients

3 cups self-rising soft-wheat flour
1/2 cup yellow self-rising cornmeal mix
1/4 cup cold butter, cut into pieces
1/4 cup shortening, cut into pieces
1 1/2 cups buttermilk
1 tsp. yellow cornmeal
2 Tbsp. butter, melted

Preparation
Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.

Bake at 500° for 13 to 15 minutes or until golden brown.

Related: Heavenly Holiday Desserts

Sweet Potato Biscuits (makes about 1 dozen)
Ingredients

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon, divided
1/2 cup cold butter, cut into pieces
1/2 cup cooked, mashed sweet potatoes
1/2 cup cold whipping cream
Parchment paper
Vegetable cooking spray
2 Tbsp. whipping cream
2 tsp. granulated sugar

Preparation
Preheat oven to 450°. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.

Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4-inch-thick circle. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed.

Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream.

Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.

Bake at 450° for 13 to 15 minutes or until golden brown.

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