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i need some ideas for creative biscuits... anyone? :)

raygunclan Sep 30, 2010 09:15 PM

so i have my favorite recipe (cook's illustrated flaky buttermilk biscuits) and am looking for some creative combos to mix in. i love to do cheddar, sometimes sausage crumbles, but what other things do you love to mix in?
oh! and if anyone has a "well, this is my mama's recipe and it is just the bee's knees!" biscuit recipe, i would love to give it a spin!

  1. morefuuud Oct 4, 2010 09:42 PM

    This doesn't sound so creative, however everytime I make it, I marvel at how simple and wonderful they taste: Caramelized onion and black pepper scones. I triple what the recipe usually calls for black pepper! yum

    1. kattyeyes Oct 2, 2010 09:01 PM

      I had whole wheat biscuits today at my favorite local diner. How's this for creative? It was biscuits and gravy, but the gravy was mushroom instead of sausage. Really nice idea!

      1. LaLa Oct 2, 2010 10:02 AM

        i love to drop in some bits of country ham.....delish!

        1. Emme Oct 2, 2010 12:09 AM

          for a savory sweet combo, try peach and tarragon.

          and last year when i was doing chicken and biscuits with gravy, i incorporated some crispy chicken skin and bits into the biscuits.

          if you're doing caramelized onion and sage, consider also adding some cooked sweet potato or butternut squash into the dough as well.

          10 Replies
          1. re: Emme
            chef chicklet Oct 2, 2010 07:12 AM

            sweet potato biscuits are dreamy.

            1. re: chef chicklet
              jvanderh Oct 2, 2010 07:39 AM

              Do either of you have a recipe that you wouldn't mind sharing?

              1. re: jvanderh
                Emme Oct 2, 2010 08:56 PM

                basic sweet potato biscuits

                3/4 - 1 cup mashed sweet potato (nuke 1 large potato, mash and cool to room temp)
                1 3/4 cups AP flour, plus for kneading
                2 tbsp brown sugar
                2 1/2 tsp baking powder
                1 tsp salt
                1/2 tsp baking soda
                3/4 c chilled unsalted butter, cut into pieces
                1/3 c buttermilk
                sage, optional
                cinnamon or nutmeg, optional
                caramelized onions, diced, optional

                mix dry ingredients. cut in butter. mix sweet potato and buttermilk. mix til just combined. turn onto a floured work surface and knead til just combined. roll to 1 inch thickness. cut biscuits, then bake at 425 for 20-23 min. or until golden.

                optionals: add spices to dry mixture, except for sage. if adding sage and/or onions, mix in with the sweet potato/buttermilk.

                1. re: Emme
                  jvanderh Oct 3, 2010 12:05 PM

                  Thanks. Can I use milk instead of buttermilk, and leave out the sugar?

                  1. re: jvanderh
                    Emme Oct 3, 2010 01:36 PM

                    make buttermilk by taking a tbsp of lemon juice or vinegar and add enough milk to make one cup.

                    i guess you can leave out the sugar, but i'd consider cutting it to 1 tbsp if you're concerned. it heightens the potato flavor.

                    1. re: Emme
                      jvanderh Oct 4, 2010 09:32 AM

                      I don't like the taste of buttermilk. I'm not worried about sugar, just don't like the taste of sweet sweet potato things. (Do they taste sweet?)

                      1. re: jvanderh
                        Emme Oct 4, 2010 07:51 PM

                        the acid in the buttermilk activates the baking soda...

                  2. re: Emme
                    raygunclan Oct 4, 2010 04:12 PM

                    i just put these in the oven. i can't wait to pull them out!!!

                    1. re: Emme
                      raygunclan Oct 4, 2010 05:48 PM

                      i added thyme and asiago, divided them into 16 and baked for 20 minutes. i think they could have been baked a little quicker or i should have used a lighter pan, but they were DELICIOUS!

                    2. re: jvanderh
                      chef chicklet Oct 3, 2010 11:46 AM

                      I do somewhere, I need to dig it up, but I'm sure emme's are as good or better. I don't use buttermilk, but that sounds good to me.

                2. raygunclan Oct 1, 2010 02:55 PM

                  oh my gosh! i knew i came to the right place!!! i am going to try bamia's feta biscuits first thing in the morning and then i'm headed to bushwick's sage and carmelized onion. oh my gosh. i might make both tomorrow! thanks!!!

                  1. k
                    katecm Oct 1, 2010 11:22 AM

                    I recently made muffins with peppadew peppers, feta and spinach. That would translate nicely to a biscuit. I also think just a hint of dill with the cheese of your liking is a nice subtle way to dress it up a bit.

                    2 Replies
                    1. re: katecm
                      chef chicklet Oct 2, 2010 07:11 AM

                      oooo I love that combo, pepadews or the sweet and hot cherry peppers with feta and spinach. I can't always find peppadews. The store that carries them in those serve yourself tubs, is empty everytime... or the just the dregs are left. Terrific peppers, even at 9 bucks a lb.

                      1. re: chef chicklet
                        katecm Oct 6, 2010 08:05 AM

                        Agreed. Now that I've discovered peppadews, I make sure I always have a supply. I started eating them with cheese and bread, but now chop them and throw them into so much of what I cook. I've found them in jars but they aren't as good. A bar here in DC makes a dirty martini with homemade peppadews and their pickling juice. It's to die for.

                    2. Popkin Oct 1, 2010 08:50 AM

                      ^^ mamachef, that sounds REALLY good!

                      My mom always made garlic cheddar drop biscuits. It used a generic "baking mix" (basically just the dry parts of a biscuit recipe, including the butter), garlic salt, cheddar cheese, and milk, all added "until it seems right" lol. These days I usually do the biscuits from scratch and use strong garlic butter for the fat and skip the garlic salt.

                      1 Reply
                      1. re: Popkin
                        mamachef Oct 1, 2010 08:56 AM

                        Num num, Popkin! I like your style!!
                        My MIL used to mix up her biscuit (always termed in the singular, never the plural) right in the flour canister. I guess 50 years' experience teaches you how much is how much, and "when it looks right." The thing that gets me about biscuits is, if you tell people you're making them from scratch, they look at you like you've just burst into flames before their very eyes. It's an outmoded recipe, and they're so easy, and so much better!! I experienced this not long ago; ran out of BPowder and went to borrow from a neighbor, who said, "you're making WHAT? Go to the store! Buy a can!! " Augh.

                      2. mamachef Oct 1, 2010 05:27 AM

                        Well-dried minced smoked salmon and dill in a sour cream biscuit: sharp smoked cheddar and smoked paprika or cayenne; gruyere; parsley/chive/cheese of any kind.

                        1. chef chicklet Oct 1, 2010 02:47 AM

                          and then there's always basil cream biscuits. sometimes adding red pepper gives the biscuits life, anyhthing else and you have a muffin.

                          1. bushwickgirl Oct 1, 2010 12:00 AM

                            I like blue cheese biscuits, or sage and carmelized onion.

                            1. BamiaWruz Sep 30, 2010 11:49 PM

                              If a biscuit is kind of like a scone then I'd do olives, pesto, garlic, feta cheese (not a watery kind, nice and firm).. A spice could be nice too, a toasted spice, saffron, turmeric (for color and maybe combined with something else)

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