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How to Make Cream Biscuits
Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.
Tender Potato Biscuits
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Cheese-Garlic Biscuits
Do you have 15 minutes to spare? Surprise your family by baking a batch of this restaurant-style cheese-garlic biscuit recipe!
Spelt Biscuits
I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.
Best Buttermilk Biscuits
This recipe for the best buttermilk biscuits makes fluffy, light, and tasty biscuits.
Grandma's Baking Powder Biscuits
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Raisin Tea Biscuits
Moist, lightly sweet raisin tea biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store-bought biscuits. We make a lactose-free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options.
Cheese Garlic Biscuits II
Cheese garlic biscuits like those served at a certain famous seafood restaurant.
Fluffy Whole Wheat Biscuits
Light, fluffy whole wheat biscuits — perfect for breakfast or dinner.
Sour Cream Biscuits
These biscuits are light and fluffy. Delicious!
Never Fail Biscuits
These biscuits are a never fail recipe, they're easy to make and everyone enjoys them.
Cathead Biscuits
This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.
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