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Recipes for biscuits - 63 recipes

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Fried chicken with biscuits topped with honey butter and a dash of hot sauce

  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 skinless, boneless chicken cutlets, about 1 1/2 pound total, pounded to 1/4” thickness
  • 1/2 cup unsalted butter, room temperature, 1 stick
  • 1/4 cup honey
  • 1/2 teaspoon kosher salt, plus more
  • Vegetable oil, for frying; about 2 1/2 cups
  • 2 cups panko Japanese breadcrumbs
  • Freshly ground black pepper
  • 4 biscuits
  • Hot sauce, for serving
4.3/5 (11 Votes)

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These cheesy muffins are yummy with just about anything! Serve with dinner or breakfast -- or make a sandwich out o

  • 3 cups flour
  • 1 cup sugar
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups buttermilk
  • 2 eggs, beaten well
  • 8 tablespoons butter, softened
  • 3 teaspoons baking powder
  • 1/2 teaspoon vanilla
4.1/5 (55 Votes)

By

Paula Deen

  • 1 (2 1/2 lb) Chicken, cut into 8 pieces
  • 3 Ribs Celery
  • 1 Large Yellow Onion
  • 3 Bay Leaves
  • 2 Chicken bouillon cubes (one tub)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1 Can Cream of Celery Soup
  • 1 Can Cream of Chicken Soup
  • 2 Cabs Biscuits
4.3/5 (12 Votes)

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Chicken Alfredo Biscuit casserole is twist on the American favorite chicken and dumplings, using Alfredo sauce as t...

  • 3 large boneless chicken breasts, cooked and shredded
  • 1 (12-ounce) can of flaky canned biscuits
  • 1 jar Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
4.1/5 (30 Votes)

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These fluffy cheesy biscuits are every bit as good as the seafood restaurant's that made them famous

  • GARLIC BUTTER TOPPING:
  • 2 1/2 cups all-purpose baking mix (such as Bisquick)(I used Great Value brand)
  • 1/2 stick (1/4-cup) cold salted butter
  • 1 cup cheddar cheese, shredded (I hand shredded half an 8-ounce block of mild cheddar)
  • 3/4 cup milk (I used 2%)
  • 1/8 to 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper, optional
  • 2 tablespoons salted butter
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon dried parsley flakes
4/5 (2 Votes)

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Directions Bake biscuits according to package directions

  • 6 individually frozen biscuits
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 5 medium carrots, coarsely chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup frozen corn
  • 3 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 3/4 teaspoon browning sauce, optional
4/5 (1 Votes)

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1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish

  • 1/2 large onion
  • 1 1/2 teaspoons butter
  • 4 cups chopped cooked chicken
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup chopped pimiento
  • 1 cup shredded mild cheddar cheese, divided
  • 6 frozen biscuits, thawed
3.8/5 (57 Votes)

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I highly recommend making the big fat fluffy version of these biscuits

  • EGG WASH:
  • 2 cups all purpose flour (plus more for the work surface)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup thick plain Greek yogurt
  • 1/2 cup cold sharp light cheddar cheese, shredded
  • 1/2 cup cold milk (or buttermilk)
  • 1 large cold egg
  • 1 egg plus 1 tablespoon water
3/5 (8 Votes)

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Light and fluffy, buttery fresh made biscuits are just a few minutes away

  • 1/2 cup salted butter (1-stick)
  • 4 1/2 cups all-purpose baking mix such as Bisquick (I used Great Value brand)
  • 1 cup 7-Up soda pop (or other lemon-lime soda), well chilled
  • 1 cup cold sour cream (I used Daisy brand, Light)
2.6/5 (5 Votes)

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Heat oven to 375 degrees. In a medium bowl, combine vegetables, chicken and soup; mix well

  • 2 cups Green Giant frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 can condensed cream of chicken soup
  • 1 tube Grands Flaky biscuits
0/5 (0 Votes)

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1. Preheat oven to 400°F

  • 1/2 of a 13.5-ounce package frozen cooked, breaded chicken breast chunks (12)
  • 1 4.5-ounce package refrigerated buttermilk or country biscuits (6)
  • 1 medium zucchini and/or yellow summer squash, cut into 3 x 3/4 inch strips
  • 1/3 cup butter, melted*
  • 3 tablespoons honey*
  • Test Kitchen Tip: You can substitute 1/2 cup honey butter for the melted butter and honey. Place in a microwave-safe bowl and microwave, uncovered, on 100% power (high) for 35 to 45 seconds or until melted.
0/5 (0 Votes)

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Are you a fan of chicken cordon bleu, but don't feel like spending hours in the kitchen? If so - this twist on the

  • 8 ounces chives & onion cream cheese
  • 8 ounces Swiss cheese, shredded
  • 3/4 cup milk
  • 1 can flaky layers biscuits
  • 2 cups chicken, shredded (I used rotisserie)
  • 1 cup cooked ham, diced
0/5 (0 Votes)

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