Every time I post a photo of these in my Instagram stories, I get requests for the recipe. So here it is! Enjoy.
Preheat your oven to 400° F. Prepare a large baking sheet with parchment paper or a Silpat baking mat.
In a large bowl, combine:
- ¼ cup unsalted butter, melted and cooled
- 1 cup buttermilk (substitutions noted below)
In a separate bowl, stir:
- 2 cups of all-purpose flour (see note below about gluten free)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp everything bagel spice mix
Once the dry ingredients are well combined, toss them into the wet ingredients and mix. You should end up with a sticky dough. Using a large cookie or muffin scoop, form six biscuits, and place spread apart on your prepared baking sheet.
Melt a little extra butter and brush it on top of the biscuits. (Confession: I often skip this step. It makes for a prettier biscuit but doesn’t add much to the flavor and I’m all for time savers!)
Bake for 20–25 minutes until they are puffy and slightly browned.
I’ve made this recipe with both regular all-purpose flour and Bob’s Redmill Gluten Free 1-to-1 baking mix. The regular biscuits turn out a bit fluffier, but both are delicious. When using the GF mix, you may need a little less flour so start with 1¾ cup and add a little more if the dough seems too wet.
The buttermilk and butter adds a nice dose of moisture to these biscuits. If you don’t have buttermilk, you can substitute with ½ cup of milk and ½ cup of sour cream or thick greek yogurt.
The bagel spice mix has plenty of salt mixed in so I don’t add any extra salt to my biscuits. If you decide to leave the spice out, you’ll want to add a bit of salt, maybe ¼–½ tsp to give the batter some flavor.
I’ve made this dough in lots of variations and they’ve all been delicious. Add shredded cheddar for a cheesy biscuit. Replace the bagel spice with a variety of chopped fresh herbs (chives, dill, rosemary and thyme would all be lovely) and a bit of salt. Have fun with it!