This page opens a collection of biscuit recipes that ranges from simple scratch biscuits to hearty casseroles and savory bakes.
Each recipe below uses biscuit dough or baked biscuits in a different way, with practical steps for shaping, filling, topping, or serving.
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- 4-Ingredient Amish Biscuit Beef Casserole
- Butter Biscuits
- Baked French Dip Biscuits
- Biscuits and Sausage Gravy Breakfast Pizza
- Buttermilk Biscuits and Sausage Gravy
4-Ingredient Amish Biscuit Beef Casserole
This casserole layers seasoned ground beef with a creamy mushroom sauce and torn biscuit dough for a hearty baked dinner. The beef is formed into rough patties and arranged in a greased 9×13-inch dish before the soup and milk mixture is poured over it, letting the gravy settle between the patties as it bakes.
The biscuits are separated and torn into pieces, then scattered over the top so they cover most of the gravy and beef. The casserole bakes uncovered at 375°F, and foil can be used loosely if the biscuits brown too quickly before the center reaches 160°F.
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Butter Biscuits
These butter biscuits are made from a short ingredient list and rely on cold butter for their tender texture. Flour, baking powder, salt, and sugar are whisked together first, then the cold butter is cut in until the mixture looks like coarse crumbs before milk is added just enough to form a shaggy dough.
The dough is turned onto a floured surface and folded gently three to four times, which helps it come together without overworking it. After being patted or rolled to about 1-inch thick, the biscuits are cut straight down and baked on a prepared sheet until the tops turn golden.
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Baked French Dip Biscuits
These baked French dip biscuits turn refrigerated dough into filled sandwich-style bites with roast beef and cheese inside. Each biscuit round is flattened just enough to hold the filling, then layered with deli roast beef and provolone before the dough edges are brought up and pinched closed.
The sealed biscuits are placed seam-side down in a baking dish and brushed with a seasoned butter mixture made with Worcestershire sauce, garlic, onion, herbs, salt, and pepper. While they bake, beef broth is warmed for dipping, which gives the finished biscuits a classic French dip style when served.
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Biscuits and Sausage Gravy Breakfast Pizza
This breakfast pizza uses biscuit dough as the crust and tops it with sausage gravy, more sausage, and cheddar cheese. The dough is rolled into a large circle and pressed onto a pizza pan or baking sheet, creating a base that can hold the rich topping.
The sausage is cooked first, then flour is stirred into the drippings before milk is whisked in to thicken into gravy. That gravy is spread over the crust, finished with sausage and cheese, and baked until the cheese is melted and the crust is golden brown.
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Buttermilk Biscuits and Sausage Gravy
Buttermilk biscuits and sausage gravy is a classic plate built from baked biscuits and a peppery sausage sauce. The biscuits are baked separately, whether from a favorite homemade recipe or a store-bought option, then split in half before serving so they can catch the gravy.
For the gravy, pork sausage is browned and then a little flour is cooked in the remaining grease to form a roux. Half and half is whisked in gradually until the sauce thickens, then the sausage, butter, thyme, rosemary, red pepper flakes, and black pepper are stirred in before the hot gravy is ladled over the biscuit halves.
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