Ready for an of-a-kind road trip filled with unforgettable taste? Leave everything you’ve ever known about biscuits behind. These aren’t simply flaky sides dishes or breakfast food they’re deep reflections of regional culture, every one of them lovingly baked and full of personality. From the rich South’s gooey, melt-in-your-mouth layers to the creative, surprise twists emerging from the West, with every bite comes a new story, a glimpse into regional ingenuity that may forever alter the way you see comfort food.
Biscuits, as it happens, are far from simple. They’re at the intersection of tradition and creativity, influenced by regional ingredients and centuries of expertise. From coast to coast, master bakers are turning plain dough into something extraordinary food that’s rich in heritage and charged with contemporary panache. Critics and food insiders would all agree: this is a dish to be celebrated, indulged, and hunted down.
So get ready. This isn’t just a tour of good eats it’s a full-on exploration of America’s most beloved baked treasure. We’ll explore what makes each state’s take special, highlight standout spots serving the best of the best, and meet the creators behind the dough. The journey starts in the South, winding westward and beyond, with biscuits leading the way.
1. Alabama’s Buttery Bliss
In Alabama, biscuits are not just a meal biscuits are a warm hug, a culinary reminder of home. Flaky, buttery, and golden, these Southern classics are the perfect accompaniment to sweet peach preserves. They’re best served on a porch surrounded by the rolling green fields of the Alabama countryside.
A standout spot is Biscuit King in Fairhope. Famous for its flaky buttermilk blueberry biscuits as well as cheese-filled versions, this local favorite justifies its royal name. Folks drive miles just to savor these unforgettable treats.
2. Alaska’s Wild Blueberry Biscuit
In the wilds of Alaska, biscuits are reimagined with the brilliance of the taste of wild blueberries. Tart and sweet in a balance, these biscuits provide comfort against the cold backdrop of the Last Frontier.
Pair those with a warm cup of coffee and you’ve got a comforting bite of Alaskan toughness. Anchorage’s Biscuitclub offers biscuit masterpieces topped with rich gravy, candied bacon, furikake, and even reindeer sausage. Their full-service cafe combines classic comfort with innovative flair.
Blueberry Cobbler
This recipe crafts a classic blueberry cobbler featuring a vibrant, juicy blueberry filling lightly sweetened and brightened with lemon, topped with a tender, biscuit-like dough. It's an easy-to-follow dessert, perfect for feeding a crowd and best served warm with a scoop of vanilla ice cream.
Equipment
- 2 Large Mixing Bowls One for fruit, one for dry ingredients
- 1 Pastry Blender Essential for cutting butter into flour
- 1 Whisk For dry ingredients and liquid mixture
- 1 9x13 inch Baking Dish Standard size for cobbler
- 1 Measuring Cups and Spoons Set
Ingredients
Main
- 8 cups fresh blueberries
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 2 tablespoons cold salted butter cut into pieces
- 2 1/2 cups all-purpose flour
- 2 1/2 heaping tablespoons sugar plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks cold salted butter cut into pieces
- 3/4 cup milk
- 1 large egg
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 425 degrees F.
- For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
- Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
- Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.
Notes
1. Ensure all butter for the dough is very cold and cut into small pieces; this is crucial for achieving a tender, flaky cobbler topping when cut into the flour. 2. When mixing the dough, do not overwork it. Stir just until the ingredients come together and it remains lumpy and shaggy; overmixing develops gluten, leading to a tough topping. 3. The initial foil cover helps the fruit cook down and prevents the topping from browning too quickly, ensuring both components finish baking at the ideal time. 4. Use fresh, ripe blueberries for the best flavor and texture; frozen blueberries can be used but may release more liquid, so ensure they are thawed and drained slightly.
3. Arizona’s Spicy Jalapeño Biscuit
Arizona biscuits echo the spicy desert landscape with a crunch of cornmeal and red jalapeño fire. These hot treats shock the palate, particularly when topped with gooey cheese for a rich contrast.
The residents of Bisbee visit Bisbee Breakfast Club, renowned for their gargantuan homemade biscuits, commonly slathered in savory gravy. It’s the best way to begin a desert morning.
Spicy O-nuts
This recipe creates "Spicy O-nuts," a unique and flavorful twist on traditional onion rings. Sweet onion slices are generously coated in a zesty batter made from pancake mix, beer, and a blend of paprika, chili powder, and cayenne pepper. These spicy, golden bites are then deep-fried to crispy perfection, offering a delightful side dish or savory snack.
Equipment
- 1 Heavy-bottomed Pot Or deep fryer, suitable for deep-frying.
- 1 Spider or Slotted Spoon For safely turning and removing fried foods from hot oil.
- 1 Large Mixing Bowl For preparing the batter.
- 1 Chef's Knife and Cutting Board For precise slicing of the onion.
- 1 Wire Rack Set over paper towels or a sheet pan for draining excess oil from fried items.
Ingredients
Main
- Vegetable oil for frying
- 1 extra large sweet onion
- 2 cups complete pancake mix any brand
- 1 cup beer
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder 1/3 palm full
- 1/2 teaspoon ground cayenne pepper eyeball it, or 1 teaspoon hot sauce
- Salt
Instructions
- Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
- Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings.
- Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding.
Notes
1. Oil Temperature Control: Maintaining consistent oil temperature (ideally 350-375°F / 175-190°C) is paramount for crispy, non-greasy results. Use a thermometer for accuracy; the bread test is a good indicator but less precise. Too low, and the o-nuts will be greasy; too high, and they'll burn outside before cooking inside. 2. Batter Consistency: The batter should be thick enough to cling to the onion rings without dripping off excessively, but not so thick it creates a gummy coating. Adjust with small splashes of beer to achieve the right consistency. 3. Batch Frying: Always fry in small batches (5-6 rings at a time). Overcrowding the pot significantly drops the oil temperature, leading to soggy, poorly cooked o-nuts. 4. Immediate Seasoning: Salt the o-nuts immediately after removing them from the hot oil. The residual heat and oil allow the salt to adhere best, ensuring maximum flavor.
4. Arkansas’s Honey-Glazed Biscuit
Arkansas adds a honey-glazed sweet Southern appeal with biscuits. Sweetened with local honey and served with iced tea, these biscuits provide indulgent calm.
Indulge in one at Meacham’s Family Restaurant in Ash Flat. A 1979 favorite, their bread loaf-sized biscuits floating in family-recipe gravy are heartwarming and satisfying.
Honey Glazed Carrots
This recipe delivers vibrant honey-glazed carrots, an easy and flavorful side dish. Baby carrots are briefly boiled until tender, then quickly simmered with butter, honey, and lemon juice to create a glossy, sweet-savory coating. Finished with fresh parsley, it's a quick and elegant addition to any meal.
Equipment
- 1 Medium Saucepan
- 1 Colander
- 1 Wooden Spoon or Spatula
- 1 Measuring Spoons
Ingredients
Main
- Salt
- 1 pound baby carrots
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Instructions
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Notes
To achieve perfectly tender carrots without them becoming mushy, boil them until they are just tender-crisp, then immediately drain. The residual heat will continue to cook them slightly. For the glaze, ensure it thickens enough to beautifully coat each carrot; if it seems too thin, continue to gently simmer until desired consistency is reached. A touch of grated fresh ginger or orange zest can elevate the flavor profile, adding a subtle warmth and brightness. Garnish with freshly chopped parsley just before serving for a vibrant color contrast and fresh aroma.
5. California’s Avocado Biscuit
California reinterprets biscuits through a new, health-focused perspective. Smothered in creamy avocado and sprinkled with sea salt, these colorful creations exhibit the state’s multicultural produce and contemporary palates.
Na Young Ma’s gruyère and chive biscuits at Los Angeles’ Proof Bakery are a neighborhood staple. Though the bakery is famous for its French pastries, the richly flavored and textured savory biscuits are the showstopper.
Quick California-Style Ham and Eggs Benedict
This recipe offers a swift take on California-style Eggs Benedict, featuring frozen biscuits as a convenient base. It combines classic poached eggs, a quick hollandaise sauce, and savory ham, elevated with fresh chives, arugula, and avocado for a vibrant and satisfying breakfast or brunch.
Equipment
- 1 Baking Sheet For baking frozen biscuits.
- 1 Small Saucepan For preparing hollandaise sauce.
- 1 Whisk Essential for smooth hollandaise.
- 1 Large Pot For poaching eggs.
- 1 Slotted Spoon For gently removing poached eggs.
Ingredients
Main
- 4 frozen biscuits
- 2 tablespoons butter melted
- 3 tablespoons fresh chives chop and divide
- 1 1 ounce package hollandaise sauce mix (or make your own)
- 1 cup milk
- 1 tablespoon lemon juice
- 3/4 cup cooked ham chopped
- 1/4-1/2 teaspoon ground red pepper optional
- 1/2 teaspoon white vinegar
- 4 large eggs
- 2 cups loosely pack arugula optional
- 1 small avocado sliced (optional)
- black pepper to taste
Instructions
- Preheat oven and bake frozen biscuits according to package directions until golden brown and cooked through.
- While biscuits bake, prepare the hollandaise sauce: In a small saucepan, whisk together the hollandaise mix, milk, and lemon juice.
- Cook the hollandaise mixture over medium-low heat, whisking constantly, until the sauce thickens. Stir in 1 tablespoon of the chopped chives and the melted butter. Keep warm.
- Gently warm the chopped ham in a small skillet or microwave, if desired.
- Fill a large pot with water and bring to a gentle simmer. Add the white vinegar.
- Crack each egg into a separate small bowl or ramekin. Carefully slide each egg into the simmering water.
- Poach eggs for 3-4 minutes for runny yolks, or longer for desired doneness. Use a slotted spoon to remove eggs and drain excess water.
- Split the warm biscuits in half horizontally. Arrange the biscuit halves on individual serving plates.
- Layer each biscuit half with a portion of arugula (if using) and then the warmed ham.
- Top each ham-covered biscuit half with a poached egg. Generously spoon the prepared hollandaise sauce over the eggs, and garnish with remaining fresh chives, sliced avocado (if using), and a sprinkle of black pepper and red pepper (optional). Serve immediately.
Notes
For the hollandaise, if using a mix, ensure slow, constant whisking to avoid lumps and achieve a smooth consistency. If making from scratch, precise temperature control is crucial to prevent curdling. When poaching eggs, use the freshest eggs possible as they hold their shape better; a splash of white vinegar in the water helps the whites coagulate neatly. Maintain a gentle simmer, not a rolling boil, for perfectly tender whites and runny yolks. Toasting the biscuits lightly before assembly adds a textural contrast. Consider a pinch of cayenne in the hollandaise for a subtle kick, and ensure all components are warm for the best dining experience. A good quality cooked ham will elevate the dish significantly.
6. Colorado’s Rocky Mountain Biscuit
Colorado biscuits are as rugged as the landscape: smoky, cheesy, and hearty. Full of cheddar and bacon, they provide sustenance and comfort whether you’re in the high country or around a campfire.
In Boulder, Dot’s Diner has served crowd-pleasing biscuits for more than 40 years. Crispy on the outside and tender on the inside, they’re the ideal delivery system for sopping up remaining huevos rancheros sauce.
Rocky Mountain Benedict
This recipe details the preparation of Rocky Mountain Benedict, a flavorful brunch dish featuring perfectly poached eggs, warmed smoked Idaho trout or salmon, and toasted English muffins. Each serving is generously topped with rich Hollandaise sauce and garnished with fresh herbs and paprika, offering a sophisticated and satisfying meal.
Equipment
- 1 Large shallow pan For poaching eggs
- 1 Slotted Spoon For removing poached eggs
- 1 Nonstick Skillet For heating trout
- 1 Toaster or grill pan For English muffins
- 1 Whisk Essential for Hollandaise Sauce (implied by 'recipe follows')
Ingredients
Main
- 4 English muffins
- 8 eggs
- 16 ounces smoked Idaho trout or salmon
- 2 tablespoons chopped fresh parsley leaves or dill for garnish
- Hollandaise Sauce recipe follows
- Paprika for garnish
- 1 pound butter
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 6 egg yolks
Instructions
- Split the English muffins in half and then toast or grill them; set them aside. Fill a large shallow pan with 2 to 3 inches of water and bring to a boil. Reduce the heat to a simmer and gently break the eggs into the boiling water. Cook the eggs until the yolks are set to the desired doneness, about 3 minutes. Remove the eggs from the heat. Heat the smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through. Arrange the toasted English muffins on plates and top with the trout. Using a slotted spoon, place 1 poached egg on top of each English muffin. Spoon warm Hollandaise Sauce over the eggs and sprinkle with parsley and a dash of paprika to garnish. Serve immediately.
Notes
Achieving perfect poached eggs requires consistent water temperature; aim for a gentle simmer, not a rolling boil, to prevent the whites from shredding. A splash of vinegar can help the whites coagulate. For the Hollandaise, precise temperature control is key to a smooth emulsion; avoid overheating the egg yolks, which can scramble them. When heating the smoked trout, be quick; it's already cooked, so you're just warming it through to enhance its delicate flavor without drying it out. Garnish with fresh dill instead of parsley for a more pronounced flavor pairing with the trout.
7. Connecticut’s Cranberry Walnut Biscuit
New England character is evident in Connecticut cranberry walnut biscuits. Sour cranberries and crunchy walnuts provide an appealing texture and taste evoking the crispness of fall days.
Serve one with spiced cider for a warm season treat. In New Haven, Bella’s Cafe is known for such legendary buttermilk biscuits, sweet and flaky, carrying a three-generation tradition of culinary excellence.
Almost-Famous Cranberry Walnut Relish
Boston Market is best known as a rotisserie chicken joint, but one of the chain’s most beloved dishes actually goes better with turkey: cranberry walnut relish. The side started as a seasonal special back in 1992, but so many customers requested the sauce year-round that it earned a permanent spot in stores two years later. (Although it’s not actually listed on the menu, you can always order it.) Company execs never give out a recipe, so chefs in Food Network Kitchens developed this spot-on copy, perfect for your Thanksgiving feast or weeknight dinner.
Equipment
- 1 Zester or Microplane
- 1 Medium Saucepan
- 1 Wooden Spoon or Heatproof Spatula
- 1 Measuring Cups
Ingredients
Main
- 1 orange
- 2 cups fresh or frozen cranberries about 8 ounces
- 3/4 cup sugar
- 1/4 cup chopped walnut pieces
Instructions
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
Notes
For the orange zest, ensure you only grate the bright orange part, avoiding the bitter white pith. Rolling the orange on a counter before juicing will yield more liquid. When cooking, keep a watchful eye; the relish will thicken considerably as it cools, so avoid over-reducing. The 'popping' of cranberries indicates they are bursting and releasing pectin, which helps thicken the sauce. For an elevated flavor, lightly toast the walnuts in a dry pan for a few minutes before adding them; this brings out their nutty aroma. Adjust sugar to taste after the cranberries have cooked, as tartness can vary. This relish is best served chilled.
8. Delaware Lemon Poppy Seed Biscuit
Along Delaware’s shoreline, lemon poppy seed biscuits provide a cheerful, bright bite. A light lemon glaze provides a citrusy kick, and poppy seeds contribute delicate crunch to a balanced treat.
Ideal for beach picnics, these biscuits are airy, windy, and delicious. At The Starboard in Dewey Beach, the popular ‘Hangover Helper’ includes buttermilk biscuits topped with scrambled eggs, sausage, bacon, hash browns, and gravy a rich remedy for evenings out.
Lemon Poppy Seed Cake
This recipe crafts a delightful Lemon Poppy Seed Bundt Cake, featuring a tender crumb infused with vibrant lemon and a delicate crunch from poppy seeds. It's moistened by a warm lemon syrup soak and finished with a bright lemon glaze, offering a refreshingly elegant dessert perfect for any occasion.
Equipment
- 1 Bundt Pan
- 1 Electric Mixer Stand mixer with paddle attachment recommended
- 1 Liquid Measuring Cup 2-cup capacity
- 1 Medium Bowl For sifting dry ingredients
- 1 Small Saucepan For lemon syrup
Ingredients
Main
- 1 cup buttermilk shaken
- 1/3 cup poppy seeds 1.75 ounces
- Nonstick baking spray with flour such as Baker's Joy
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 2 1/2 cups granulated sugar divided
- 4 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup grated lemon zest loosely packed (4 to 5 large lemons)
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed lemon juice divided
- 1 cup sifted confectioners' sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
Instructions
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
Notes
Ensure all cold ingredients, especially butter and eggs, are at room temperature. This is crucial for achieving a smooth, emulsified batter and a light, even crumb. Thoroughly grease and flour the Bundt pan; even with nonstick spray, a light dusting of flour ensures easy release, preventing the cake from sticking and tearing. When adding dry and wet ingredients alternately, mix only until just combined. Overmixing after flour is added can develop gluten, resulting in a tough cake. The warm lemon syrup is key to this cake's moistness and intense lemon flavor; spoon it slowly to allow full absorption. For the glaze, adjust consistency carefully; it should cling but still drizzle gracefully.
9. Florida’s Key Lime Biscuit
Florida’s biscuit imports tropical heat to the morning plate with tangy key lime flavor. Sweet and tart, they embody the state’s citrus groves.
Serve with fresh fruit salad to pour on the brightness. At Miami Springs’ Crackers Southern Dining, traditional biscuits with honey are in the spotlight, but for something different, the sweet-savory bacon jam is a memorable twist.
Key Lime Pie
This classic Key Lime Pie recipe features a buttery graham cracker crust and a tangy, smooth lime-infused custard filling. Baked to perfection and chilled, it's finished with a light, sweet whipped cream topping. It's a refreshing and vibrant dessert, perfect for any occasion, offering a delightful balance of sweet and tart flavors.
Equipment
- 1 Food Processor Alternatively, a large plastic bag and rolling pin can be used.
- 1 9-inch pie pan
- 1 Electric Mixer With a wire whisk attachment.
- 2 Wire Rack One for cooling the crust, one for the finished pie.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/3 of a 1-pound box graham crackers
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
- 3 egg yolks
- 2 teaspoons lime zest
- 1 14-ounce can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice or store bought
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners' sugar
Instructions
- For the graham cracker crust:Â Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
- For the filling:Â Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- For the topping:Â Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Notes
For an authentic Key Lime Pie, always use freshly squeezed Key lime juice; its distinct tartness is crucial. When making the crust, ensure it's pressed firmly for a stable base, but avoid over-baking. The filling should be mixed carefully: beat egg yolks and zest well, then gradually add condensed milk. Crucially, mix in the lime juice only until just combined to prevent curdling. Proper chilling is paramount for the pie to set beautifully; a brief freeze before serving ensures clean slices. Always use chilled cream for a perfect whipped topping.
10. Georgia’s Peach Cobbler Biscuit
In Georgia, peaches and biscuits form a match made in heaven. These flaky biscuits are crowned with caramelized peaches, creating a cobbler-inspired delight that’s juicy, warm, and sweet.
For an extra treat, serve with vanilla ice cream. In Atlanta, Buttermilk Kitchen elevates the humble biscuit with options like blueberry-basil jam, red pepper jelly, and chicken biscuits smothered in sawmill gravy Guy Fieri-approved and universally adored.
Easy Peach Cobbler
This recipe delivers a simple yet satisfying peach cobbler, featuring canned peaches nestled in a quick, self-rising flour batter. Butter is melted directly in the baking dish, creating a rich base and crispy crust. Baked until golden brown, it's ideally served warm with a generous dollop of homemade whipped cream, making for a comforting dessert.
Equipment
- 1 9x12-inch Ovenproof Baking Dish
- 1 Medium Mixing Bowl
- 1 Whisk Or large spoon
- 1 Hand Mixer For whipped cream
- 1 Measuring Cups and Spoons Set
Ingredients
Main
- Two 15-ounce cans sliced peaches in syrup
- 1/2 cup 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- Homemade Whipped Cream recipe follows
- 2 cups whipping cream chilled in the fridge
- 4 tablespoons sugar
Instructions
- Preheat the oven to 350 degrees F.
- Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
Notes
This 'easy' cobbler truly lives up to its name, relying on self-rising flour for a consistent lift and a tender crust. The method of melting butter directly in the baking dish before adding the batter is crucial; it ensures a rich, crispy bottom layer that's incredibly satisfying. For a subtle flavor enhancement, consider adding a pinch of ground cinnamon or a grating of fresh nutmeg to the dry ingredients. When preparing the whipped cream, always ensure both the cream and the mixing bowl are well-chilled for optimal volume and stability. Serve the cobbler immediately after a brief cool-down to enjoy the delightful contrast of warm peaches and cold cream.
11. Hawaii’s Coconut Pineapple Biscuit
Hawaii’s biscuits transport you to paradise with tropical flavors such as pineapple and coconut. Delicate, aromatic, and flavored, they capture the relaxed island spirit.
At Slappy Cakes in Maui, more than do-it-yourself pancakes is their rather rich biscuits. Topped with candied bacon and sausage gravy, they present comfort and ingenuity with every morsel.
Pineapple with Lime and Coconut
This refreshing dessert combines sweet pineapple and tart kiwi with a fragrant lime-ginger syrup. Toasted coconut flakes, scented with lime zest, add a delightful crunch, creating a balanced and easy-to-prepare tropical treat perfect for a light finish to any meal.
Equipment
- 1 Small skillet For toasting coconut flakes
- 1 Small Saucepot For preparing the syrup
- 1 Chef's knife For cutting fruit
- 1 Cutting Board For preparing fruit
- 1 Citrus Zester/Juicer For limes
Ingredients
Main
- 1 cup unsweetened coconut flakes
- 2 limes zested and juiced
- 1/4 cup water
- 1/3 cup sugar
- 1 inch ginger root peeled
- 1 pineapple fresh, cored - available in produce department
- 1 kiwi
Instructions
- Combine coconut flakes with lime zest. Toast in a small skillet or in a toaster oven until coconut is golden brown remove from heat to a plate and reserve. Add lime juice, water, sugar and ginger to the pan or a small sauce pot. Bring to a bubble and dissolve the sugar. Remove syrup from heat and let stand.
- Cut pineapple into bite-size chunks and arrange on a plate. Peel and slice the kiwi into thin disks and arrange on pineapple. Scatter lime-scented toasted coconut over the fruit and drizzle the syrup down over the fruit in a slow, even stream.
Notes
Ensure coconut flakes are toasted evenly to a golden brown; monitor closely as they can burn quickly. For an intensified ginger flavor in the syrup, let the peeled ginger steep longer in the warm syrup off the heat before straining. Chilling the fruit and syrup separately before assembly enhances the refreshing quality of this dessert. Consider using a mandoline for perfectly thin kiwi slices for an elevated presentation. The balance of tart lime, sweet pineapple, and aromatic ginger is crucial; taste and adjust the syrup if desired.
12. Idaho’s Potato Biscuit
Idaho’s legendary potato is reimagined as a biscuit that’s light, filling, and profoundly comforting. The humble spud is presented in gourmet version in these biscuits.
Top with green onions and sour cream for a rich conclusion. At Big City Coffee in Boise, massive biscuits smothered in country gravy are the highlight. For a portable version, get a breakfast sandwich piled high with crispy bacon and more gravy.
Baked Idaho Potato Sliders recipes
This recipe transforms humble Idaho potatoes into delightful baked patties, coated in breadcrumbs, forming the base for savory sliders. Layered with classic toppings like cheddar, bacon, tomato, and lettuce, and topped with a fresh chive-garlic sour cream, these mini-sandwiches are perfect for appetizers or a casual meal, offering a comforting yet elevated twist on traditional sliders.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher or Ricer For smooth potato texture
- 2 Mixing Bowls For potato mixture and dredging
- 1 Baking Sheet For baking potato patties
- 1 Whisk For egg wash and sour cream mixture
Ingredients
Main
- 1 pound Idaho® potatoes peeled
- 4 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon granulated garlic
- 2 eggs
- 2 cups plain bread crumbs
- 3 tablespoons olive oil
- 12 slider rolls or biscuits*
- 6 slices cheddar cheese cut in half
- 6 slices cooked bacon cut in half
- 2 tomatoes thinly sliced
- 4 to 6 pieces green leaf lettuce
- 1 cup sour cream
- 1 tablespoon fresh chives chopped
- 1 garlic clove grated
Instructions
- Peel and dice Idaho potatoes into uniform pieces. Boil them in a large pot of salted water until very tender, then drain thoroughly, ensuring no excess moisture remains.
- Return the hot, drained potatoes to the pot. Mash them well, incorporating unsalted butter, buttermilk, salt, black pepper, and granulated garlic until smooth. Let the mixture cool slightly.
- Once cooled, form the potato mixture into 12 small, flat patties, suitable for slider buns. For best results, chill the patties for at least 30 minutes.
- Set up a dredging station: one shallow bowl with beaten eggs and another with plain bread crumbs. Dip each chilled potato patty first into the egg, then coat thoroughly with bread crumbs, pressing gently to adhere.
- Preheat your oven to 375-400°F (190-200°C). Place the breaded potato patties on a baking sheet lightly coated with olive oil.
- Bake the potato patties for 20-25 minutes, or until golden brown and crispy on both sides, flipping halfway through if necessary to ensure even browning.
- While the patties bake, prepare the sour cream sauce: combine sour cream, chopped fresh chives, and grated garlic clove in a small bowl. Stir well and set aside.
- Slice slider rolls or biscuits in half. If desired, lightly toast them in the oven or on a griddle for a few minutes until golden.
- Assemble the sliders: Place a potato patty on the bottom half of each roll. Top with a half slice of cheddar cheese, a half slice of cooked bacon, a thin tomato slice, and a piece of green leaf lettuce.
- Finish each slider with a dollop of the prepared sour cream sauce on the top bun, then complete the sandwich. Serve immediately.
Notes
For optimal potato patty texture, ensure the boiled potatoes are thoroughly drained and slightly dried before mashing; this prevents a watery mixture. A potato ricer will yield the smoothest texture, but a masher works well too. When forming patties, chilling them for at least 30 minutes before coating and baking will help them hold their shape better and prevent crumbling. For an enhanced crust, lightly spray or brush the breaded patties with olive oil before baking. Consider adding a pinch of smoked paprika to the potato mixture for a subtle depth of flavor. Toasting the slider rolls adds a crucial textural element and prevents sogginess. Experiment with a touch of roasted garlic in the sour cream sauce for an elevated aroma.
13. Illinois’ Deep Dish Biscuit
Illinois flips biscuit history upside down with the Chicago Deep Dish Biscuit topped with cheese and tomatoes, a nod to the city’s renowned pizza.
Perfect for rooftop dining, these fearless inventions are comforting and creative. At Bang Bang Pie & Biscuits in Chicago, biscuits are adorned with everything from pimento cheese to pepper jelly and peach habanero jam, demonstrating that biscuits here are a serious culinary pursuit.
True Chicago-Style Deep-Dish Pizza
This recipe guides you through crafting an authentic Chicago-style deep-dish pizza. It features a unique corn oil dough, layered with mozzarella, raw Italian sausage, pepperoni, and hand-crushed San Marzano tomatoes, baked in a deep pan. The process involves a significant proofing time, resulting in a thick, hearty pizza with a crisp crust and rich, savory fillings, perfect for a substantial meal.
Equipment
- 1 Stand Mixer with dough hook
- 2 Large Mixing Bowls
- 1 12-inch Deep-Dish Pizza Pan or 12-inch cake pan
- 1 Rubber Spatula
- 1 Pizza Cutter or Chef's Knife
Ingredients
Main
- 1 teaspoon granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 18 ounces all-purpose flour about 3 1/2 cups
- 2 teaspoons fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 3 tablespoons corn oil plus additional for oiling the bowl
- 1 tablespoon melted unsalted butter
- 12 ounces deli sliced part skim mozzarella
- 1 pound bulk Italian sausage
- 8 ounces thinly sliced pepperoni
- One 28-ounce can whole San Marzano tomatoes crushed by hand
- Grated Parmesan for topping and garnish
Instructions
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
Notes
Achieving the signature deep-dish crust relies heavily on proper dough development and a long proofing time; resist the urge to rush this step. The corn oil in the dough contributes to its unique, crispy yet tender texture. Ensure your 12-inch deep-dish pan is generously coated with melted butter for a golden, crisp crust and easy release. Placing mozzarella directly on the dough base acts as a crucial moisture barrier, preventing a soggy crust, which is essential for deep-dish. Using quality San Marzano tomatoes and hand-crushing them will elevate the sauce's freshness. For an extra layer of flavor, consider lightly browning the bulk Italian sausage before assembly, although the recipe calls for raw.
14. Indiana’s Cornbread Biscuit
In Indiana, cornbread’s warmth finds companionship with the softness of biscuits. With a golden crust and a soft center, these are homages to the state’s farm heritage.
With sweet apple butter, they create a rustic, homey experience. At Indianapolis’s Milktooth, Chef Jonathan Brooks reinvents the biscuit with blue cheese, sour cream & pumpkin, and good ol’ sausage all created with creative panache.
