Everything Buttermilk Biscuits


Forget everything bagels—schmear your cream cheese or butter onto these yummy biscuits instead.

Everything Buttermilk Biscuits
Makes 12
  • ½ cup cold salted butter, cubed
  • 2½ cups plus 1 tablespoon self-rising flour
  • 1 cup cold whole buttermilk
  • 1 large egg
  • 1 teaspoon water
  • 2 tablespoons everything bagel seasoning
  • Cream cheese, to serve
  1. Lightly spray a 10-inch cast-iron skillet with cooking spray. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, cut butter into flour using a pastry blender until mixture is crumbly; stir in buttermilk with a fork just until combined.
  3. Turn out dough onto a heavily floured surface, and knead several times until dough comes together. Pat or roll dough to ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting cutter; place biscuits on prepared baking sheet. Reroll scraps and cut as necessary. Freeze biscuits for at least 15 minutes.
  4. Preheat oven to 425°.
  5. Place biscuits in prepared skillet. In a small bowl, whisk together egg and 1 teaspoon water; brush onto biscuits. Sprinkle with seasoning.
  6. Bake until golden brown, 20 to 25 minutes. Let cool in pan on wire rack for 5 to 10 minutes. Serve warm with cream cheese.
To bake biscuits later, freeze cut biscuits for 12 hours in step 3. Transfer biscuits to a heavy-duty resealable plastic bag, and freeze for up to 3 months. Bake as directed, increasing time by 5 minutes.