As some of you may know, I’m originally from Pittsburgh, Pennsylvania but 3 years ago moved down to Houston, Texas. One of my absolute favorite breakfasts I used to eat all the time was an everything bagel with onion and chive cream cheese. I seriously ate this at least twice a week, I love it that much! After moving to Texas, I realized that with all of the amazing options (fried chicken biscuits, kolaches, donuts) bagels really aren’t as popular. I was thinking of developing a recipe to mimic my favorite northeast breakfast, and then it hit me: why not try to combine two favorites? Thus, the Everything Bagel Biscuit was born! It’s got that amazing punch of everything bagel seasoning, paired with a tender, flaky biscuit. What could be better?!
The base of this biscuit is super simple. I use self-rising flour which saves the time of measuring out leavening ingredients. This is a great short cut that makes this recipe super easy to put together! Cold butter is necessary, and I like to grate the butter in with a cheese grater. From there, use a pastry blender or fork to incorporate your butter and flour!
I also like to use buttermilk, which interacts with the self-rising flour and helps it rise. I mean, look at those layers!! Finally, to get the everything bagel effect I add the seasoning to the dough, as well as top each biscuit. This really helps to hit home that these are everything bagel flavored. I typically use the store bought, but you can make your own by mixing together poppy seeds, black and white sesame seeds, minced garlic and onion and kosher salt.
Layer your dough: One technique that I do to ensure flaky biscuits is by layering my dough. I roll out the dough to about 1 inch thickness, cut into four pieces, then stack them on top of each other. I the gently roll out the dough and repeat at least 3 times. This will create those layers that make the biscuit so flaky.
Freeze your dough: Another tip that’s really helpful is to freeze the dough for 15 minutes before baking. The more you work with the dough the warmer it will be. The key to flaky biscuits is cold butter, so you don’t want to bake them right away or they won’t rise as well. After cutting them out, I add to my prepared baking sheet and freeze for 15 minutes while the oven preheats. After the 15 minutes I will brush the top with milk and sprinkle on more of the seasoning.
This recipe combines two of my favorite breakfast meals, and I can’t wait for you to try them! Check out this link to discover more of my favorite breakfast recipes!
Everything Bagel Biscuits
Ingredients
For the biscuit:
- 2 cups self-rising flour
- 1 cup buttermilk
- ¼ cup unsalted butter, cold 4 tablespoons
- ½ cup shredded white sharp cheddar cheese
- 2 tbsp everything bagel seasoning
For the topping
- 3 tbsp milk
- 2 tbsp everything bagel seasoning
Instructions
- Add the flour to a medium sized bowl. Add cold cubed or grated (using a cheese grater) butter. Cut the butter into the flour by using a pastry blender, or you can use a fork. Add the buttermilk, shredded cheese and everything bagel seasoning. Stir by hand until everything is just combined.
- Lightly dust your counter with flour and roll out your dough to about 1 inch thick. Cut into four pieces, pile on top of each other, and gently roll back out. Repeat at least 3 times, the rol out to about ½ inch thick. Cut out round biscuits and place on a baking sheet lined with parchment paper or sprayed with nonstick. Continue process until all of the dough is used.
- Add biscuits to the freezer while the oven preheats. Preheat the oven to 450°. After 15 minutes, remove from the freezer and working one at a time, brush biscuits with milk, then sprinkle on everything bagel seasoning. Bake for 9-10 minutes, or until they turn golden brown.
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