biscuits Archives - Wood & Spoon

Overnight Buttermilk Biscuits (& A Gift guide!)

A Gift List for You(rself) or Your Galentine!

1. Puff Sleeve Top from J.Crew Soft cotton and accented sleeves come at an easy price for this top.
2. Faux Orchid Real orchids are wonderful, but these faux ones stay pretty all year long with little effort.
3. HER DAILY BREAD My first book, Her Daily Bread, stays in style all year long.
4. Alpaca Beanie These beanies are so soft and scrumptious that I bought some for a few friends too.
5. Je T’aime Frame This frame is backordered, and you better believe I’m on the waiting list.
6. Wrap Pajamas These kimono style pjs from LAKE are silky soft and pretty too.
7. Rose Gold Photo Locket These lockets offer engraving and etching of inner photos as well.
8. Williams-Sonoma Dish Towels My favorite dish towels come in pink, just in time for February!
9. Recycled Cashmere Crew Neck Sweater These sustainable cashmere sweaters from Reformation are at the top of my list!
10. Salt and Pepper Mills I fell in love with these petite mills while in NYC. I may or may not have already gifted them twice since.
11. Hyaluronic Acid Lipstick My favorite lip shade now comes in a silky smooth moisturizing stick!
12. AT THE ARTISAN’S TABLE I’m dying to get my hands on this beautiful book that features tablescapes prepared by artists.

Overnight Buttermilk Biscuits

Now, onto the cozy stuff.

You know I love biscuits. An adaptable starchy treat that serves as an option for breakfast, lunch, and dinner? Sign me up. But sometimes, making fresh biscuits first thing in the morning isn’t in the cards. For those kind of days, these overnight buttermilk biscuits are the ticket. Here, a butter-packed dough comes together hours in advance so that you can bake and serve them at your leisure. It’s the morning convenience of the refrigerated can biscuits but without that greasy mouthfeel. Truly, these are awesome.

Making the Biscuits

To make these overnight buttermilk biscuits, we start with the dry ingredients. Stir together all-purpose flour, leavening and loads of salt. Next, cut ice cold butter into the dry mixture until the mixture has uniform clumps throughout. Finally, stir in the buttermilk until a shaggy dough comes together.

I pat the dough together, knead slightly, and then begin trimming out rounds of dough with a floured round cutter. Be sure not to overwork the dough- this will yield a tough, chewy biscuit. Place the dough rounds on a parchment paper-lined sheet pan and cover the entire thing with plastic wrap. When you’re ready to bake them the next morning, preheat the oven and pop them in for about 12-15 minutes!

I hope you give these overnight buttermilk biscuits a try and let me know how you enjoy them. Happy (almost!) February and happy baking!

If you like these overnight buttermilk biscuits you should try:

Funfetti Biscuits
Mini Garlic Herb Biscuits
Cheddar Cornmeal Biscuits
Mini Buttermilk Biscuits
Maple Oatmeal Biscuits

Overnight Buttermilk Biscuits

Print Recipe

These overnight buttermilk biscuits feature flaky layers and can be made a night in advance!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 18
Category: Bread

Ingredients

3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons kosher salt
1 tablespoon baking powder
3/4 teaspoon baking soda
1 cup unsalted butter, cold and diced
1 ¼ cups buttermilk, cold
Extra butter for brushing, if desired

Instructions

Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment. Set aside.
In a large bowl, combine the flour, sugar, salt, powder, and soda. Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together, kneading a few times, before patting out into a 1” rectangle. Use a 2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about 1” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 17 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.

Funfetti Biscuits

Making the Biscuits

So let me tell you about these funfetti biscuits.

There’s not shortage of biscuits around here. Maybe it’s the Southerner in me, maybe it’s the Mom in me that’s constantly trying to reimagine breakfast, or maybe it’s just because they’re delicious. But even after years on this site, we’ve never added sprinkles to our biscuits, and I think it’s high time we do something about that. Here, a simple butter and buttermilk-laden layered biscuit is flavored with clear vanilla extract (for box mix cake flavor!) and sprinkles (for fun!) to create a colorful and playful baked treat that everyone can rally around. And because I have a hard time not trying to make every breakfast food a little more dessert-like, we’ve added a simple icing too that transforms this into a decadent treat.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

To make these funfetti biscuits, we start with the dry ingredients. Flour, sugar, and a bit of leavening are combined in a large bowl before butter is cut into the mix. Once the contents of the bowl resemble a clumpy sandy mixture, toss in the sprinkles. Work in the liquid ingredients of clear vanilla extracts and milk using a pastry cutter. Cut the dough immediately and pop into the oven; this ensures the biscuits will bake into layered, flaky treats. After cooling slightly, a simple powdered sugar glaze goes on top. Voila!

I hope these funfetti biscuits put even just a little more fun bake into your everyday. Make them for the kids and grown-ups in your life and let me know what you think! Happy Monday to you and happy baking!

If you like these funfetti biscuits you should try:

Funfetti Scones
Peaches and Cream Biscuits
Funfetti Mini Cakes
Cream Cheese Chocolate Chip Biscuits
Funfetti Rolls

Funfetti Biscuits

Print Recipe

These sprinkled frosted biscuits put the fun in funfetti!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 16
Category: Breakfast

Ingredients

For the biscuits:

2 cups all-purpose flour
3 tablespoons sugar, plus 2 teaspoons for sprinkling, if desired
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
4 ounces cream cheese, cold and diced
¼ cup unsalted butter, cold and diced, plus 2 more tablespoons melted for brushing
5 tablespoons rainbow sprinkles
¾ cup cold buttermilk
2 teaspoons clear vanilla extract

For the icing:

2 cups powdered sugar
2 tablespoons melted butter
3 tablespoons milk
Extra Sprinkles, if desired

Instructions

To make the biscuits:

Preheat the oven to 450 degrees. Line a small baking sheet with parchment paper and set aside.
In a large bowl, stir to combine the flour, 3 tablespoons sugar, baking powder, baking soda, and kosher salt. Use a pastry cutter or the backs of two forks to cut in the cream cheese and ¼ cup of cold butter until incorporated in pea-sized clumps. Toss in the sprinkles. In a liquid measuring cup, combine the buttermilk and clear vanilla extract. Pour the liquid into the dry ingredients and stir until a shaggy dough comes together.
Dump the dough out onto a lightly floured counter and quickly bring the dough together used floured hands. Gently pat the dough out into a flat rectangle and fold the dough in thirds as you would a letter. Repeat this process twice more and then gently flatten the dough out into a ¾” rectangle. Use a floured 2” biscuit cutter to cut out rounds of dough. Keep the cutter flooured and press straight down. Space the biscuits out on the prepared pan about ½” apart. Pop the pan in the freezer for 5-10 minutes if the dough got warm. Brush the biscuit tops with the melted butter and sprinkle with the remaining 2 teaspoons of sugar if desired. Put the pan in the oven and immediately decrease the heat to 400. Bake for about 15 minutes or until the biscuit tops are beginning to turn golden.

To prepare the icing:

Combine the sugar, butter, and milk, whisking until smooth. Spoon small dollops on top and sprinkle with extra sprinkles if desired. Serve warm.

Cheddar Cornmeal Biscuits

9 Comments / Breakfast

Biscuits are the ultimate comfort food in our house. I keep a stockpile of homemade ones in the freezer to pop into the toaster oven at a moment’s notice. They serve as breakfasts, snacks, and additions to supper, and I kinda think it will end up being one of those things my kids remember about life in the home they grew up in- Mama and her freezer full of biscuits. I love it. These cheddar cornmeal biscuits are a rendition of the classic ones we regularly prepare. With the addition of cornmeal, cheddar cheese, and the optional dried herbs, these Southern beauties are like a crossbreed of cornbread and biscuit- flavorful, textured, flaky, and super buttery. Let me tell you how to make them.

Making the Biscuits:

These cheddar cornmeal biscuits start like any other biscuit. The dry ingredients of flour, cornmeal, sugar, baking powder, and salt get tossed together in a large bowl. You have the option to add some dried herbs if that’s you’re thing. Next, we cut in loads of ice-cold butter, stir in the cheddar cheese, and bring the whole mixture together with milk. Once a shaggy dough forms, pat the dough out into a rectangle and begin layering the dough by cutting it into thirds and re-stacking those pieces one on top of another. We repeat this process a few times and then gently pat it out into a flat sheet of dough. Use a floured biscuit cutter to trim out rounds and then space them out slightly on a prepared sheet pan. The biscuits get baked until they’re golden brown and crisp around the edges.

I like to add an extra bit of butter to the tops of the biscuits to make them even more golden and savory, but this is optional. As always, be sure to use ice-cold ingredients where indicated to ensure that the biscuits fluff up nicely in the oven. If at any point your dough gets warm, you can pop it into the fridge or freezer to get cold again before baking. For reheating, I recommend a toaster oven or a traditional oven at 350 until the biscuit is warmed throughout and the edges have crisped again.

Enjoy making these treats this weekend! I’ll leave a few other favorite biscuit recipes down below for you to check out, too! Happy Friday to you all, and, as always, happy baking!

If you like these cheddar cornmeal biscuits you should check out:

Mini Buttermilk Biscuits
Cream Cheese Chocolate Chip Biscuits
Honey Nut Biscuits
Maple Oatmeal Biscuits
Cinnamon Raisin Biscuits
Buttermilk Biscuit Sandwiches
Peaches and Cream Biscuits

Cheddar Cornmeal Biscuits

Print Recipe

★★★★

4 from 2 reviews

These cheddar cornmeal biscuits feature buttery layers, cheddar cheese throughout, and loads of texture thanks to the addition of cornmeal! Consider these your cornbread biscuits!

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 16
Category: Breakfast

Ingredients

1–1/2 cups all-purpose flour
½ cup ground cornmeal
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup unsalted butter, cold plus 2 additional tablespoons of melted butter
¾ cup shredded cheddar cheese
¾ cup milk
2 tablespoons white vinegar
2 teaspoons Italian seasoning (If desired for herb biscuits)

Instructions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, stir to combine the flour, cornmeal, sugar, salt, baking powder, and baking soda (Add in the Italian seasoning here too if you want herbed biscuits!). Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients, working quickly until pea-sized clumps exist throughout. Stir in the cheddar cheese. Pour in the milk and vinegar and use a rubber spatula to stir until a shaggy dough comes together. Do not overwork the dough.
Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Bake in the preheated oven for about 12 minutes or until the tops are golden and the biscuits have risen. Brush with the melted butter if desired. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.

Cream Cheese Chocolate Chip Biscuits

46 Comments / Breakfast

If you’re anything like me, Mondays can hit you like a freight train. I think we need an excuse to sit quietly, zone out, and have a few moments of rest before we dive into a week of hustle and bustle. To keep your eyes and palate pleased, I’ve rounded up a list of things to read, watch, and savor on this Monday morning. Oh, and there’s cream cheese chocolate chip biscuits too. You’re welcome. 🙂

What to Read

Food52 released their fall list of must-read books. In a shocking turn of events, there’s not a single cookbook on the round-up! Check out the list of favorites on their site here.

What to Watch

Jimmy Fallon is the late-night show host of my dreams. I love his willingness to be silly and totally off-the-wall. His newest video, a musical photobomb with Justin Bieber, made me laugh out loud and is straight up awesome. Watch your heart out here.

What to Cook

Chrissy Tieghan’s new cookbook came out this week, and Bon Appetit shared a few favorites from the release. There’s a recipe for Thai soy-garlic fried ribs (yes, it’s a thing) looks absolutely beyond. Literally salivating over here. Check out the recipe here.

What to Wear

I’m counting down the days till it’s cool enough to break out jeans and fall clothing. This getup from Madewell is pretty much destined to be my autumnal uniform.

What to Master

I love this article from Food & Wine about how to nail a recipe every time. I frequently have people tell me that they can’t cook, and I’m a firm believer that if you can follow directions on a well-written recipe you can do anything.

What to Bake

As promised, here are the cream cheese chocolate chip biscuits. These are fluffy, Southern-style biscuits with loads of tang and chocolatey goodness to make your breakfasts fab. These morning treats were inspired by the beautiful Carrie Morey of Callie’s Charleston Biscuits . I met Carrie at last year’s Saveur Blog Awards, and I so admire how she has championed her town, baking, and Southern culture with her hugely successful brand. The secret to her biscuits is a healthy mixture of cream cheese and butter, a winning combination that offers loads of flavor and fluff.

Cream Cheese Chocolate Chip Biscuits

These cream cheese chocolate chip biscuits are a nod to Carrie. Simple to make, even easier to consume, these morning bites are a new favorite in my house. When we have a batch in our house, Aimee asks for them for breakfast AND dessert, clearly a girl after my own heart.

To make these cream cheese chocolate chip biscuits, we start by combining the dry ingredients. Flour, baking powder, baking soda, and salt are tossed together before we cut in the cream cheese and ice cold butter. Use the backs of two forks or a pastry cutter and integrate the fat until pea-sized clumps exist throughout. Add the chocolate chips and then stir in the buttermilk until a shaggy dough comes together.

A Few Pointers:

For sky-high biscuits, make sure your ingredients are really cold and that the butter is incorporated throughout. I also recommend using a well-floured biscuit cutter (I use these!) to keep the cuts on the perimeter of your biscuit clean. Push straight down with the cutter and then put your tray of goodies into a piping hot oven. The heat mixed with the cold ingredients will cause everything to melt and expand all at once!

To finish off these cream cheese chocolate chip biscuits, I like to top them with a simple cream cheese glaze. You can skip this step if you’d prefer, but I like to be a little over-the-top here. Drizzle the glaze on hot biscuits and then serve immediately. Just be sure you have your coffee ready.

I hope this recipe will get your week off to a delicious start. Have a great week and happy baking, y’all!

If you like these cream cheese chocolate chip biscuits you should try:

Peaches and Cream Biscuits

Honey Nut Biscuits

Maple Oatmeal Biscuits

Buttermilk Biscuit Sandwiches

Cream Cheese Chocolate Chip Biscuits

Print Recipe

★★★★★

4.5 from 10 reviews

These cream cheese chocolate chip biscuits are fluffy, tangy morning treats full of chocolate morsels and topped with a cream cheese glaze. Read more about making layered biscuits here!

Author: Kate
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12
Category: Breakfast

Ingredients

For the biscuits:

2 cups (280 gm) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
4 ounces cream cheese, at room temperature
¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
½ cup (85 gm) mini chocolate chips
¾ cup (180 gm) cold buttermilk

For the topping:

2 ounces cream cheese, at room temperature
1 cup (115 gm) powdered sugar
1–2 tablespoons milk

Instructions

To make the biscuits:

Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in the chocolate chips and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Place the dough rounds 2″ apart onto a baking sheet and brush the tops with the melted butter. Place the pan in the oven, reduce the heat to 400, and bake for about 18-20 minutes or until the tops are puffed and golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.
To prepare the topping:
Beat the cream cheese and powdered sugar in large bowl just until smooth. Add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately!

Peaches and Cream Biscuits

22 Comments / Breakfast

I guess I drank the Kool-Aid.

For years after moving to Alabama, I enjoyed the South but never really identified myself as a Southerner. I bought cowboy boots, listened to Keith Urban, and picked up a preference for bourbon, all along thinking that I was merely a spectator enjoying the best of what Southern culture had to offer. Even after marrying and moving with my husband to the seriously deep-South town of Selma, AL, I still felt a little like a Yankee on an extended vacation.

Somewhere over the course of the past 10 years, I drank the Kool-Aid. I fell in love with sweet tea and grits and banana pudding. I grew accustomed to barefoot toddlers that called me “Ma’am” and spoke with a drawl. And I especially loved the warmth of the people, the significance of a supper table here, and the fact that this is a place where manners and kindness still matter.

Special News!

With that being said, I have big news to share with you: we’re building a house! For a while now, my husband and I have been planning and building our forever home. It has been a hugely intense project, but as we closer to moving in, I’m so proud and grateful to have found such a special corner of the world to settle down in. Over the coming months, I look forward to sharing more with you about our place and the exciting things to come, but for now, know that you’ll forever get a Southern flair in the recipes you find here because we are making a permanent stay out of our sweet home Alabama. Hooray!

Peaches and Cream Biscuits

On that same note, I have a seriously Southern treat to share with you today: peaches and cream biscuits. If the most Southern fruit (peaches) had a baby with the most Southern baked good (biscuits), and we drizzled said baby with an over-the-top frosting (as one does in the South), it would be these peaches and cream biscuits. Two layers of buttery biscuit dough filled with a cinnamon and brown sugar-spiced peach filling make up these breakfast treats, and I think you’ll agree that they make a fun and yummy twist on your run-of-the-mill breakfast. Let’s chat about how to make them!

Making the Biscuits

To prepare peaches and cream biscuits, we start with the filling. Sliced peaches are cooked in a frying pan with brown sugar, butter, cinnamon, and salt. Once the butter has melted and the peaches are coated, remove the pan from the heat and allow the mixture to cool while you prep the biscuit dough.

In a large bowl, stir together your dry ingredients. Use a pastry cutter to cut in chunks of ice cold butter until the mixture has pea-sized clumps throughout. Pour in the milk and stir until a shaggy dough comes together. Dump the mixture out onto a lightly floured counter and quickly work the dough together with your hands. Use a rolling pin to roll the dough out into a large rectangle and arrange the peach filling onto half of the dough. Fold the second half of dough over the fruit and pinch the edges of dough together to seal in the filling. Transfer the stuffed biscuit to a pan and use a sharp knife to slice into squares. Bake in the preheated oven until the peaches and cream biscuits are golden brown.

Glazing the Biscuits

Once baked, you have the option to drizzle the biscuits with a cream cheese glaze. This is kinda messy and totally optional, but I think the tangy sweetness works well here. These biscuits are best served warm, so if you don’t plan to eat them immediately, hold off on the glaze. They’ll reheat nicely the next day in a toaster oven.

Make these peaches and cream biscuits for an upcoming breakfast or brunch! This recipe will serve a crowd, so feel free to halve it if you’re just preparing for your small family of three or four. Either way, whip up these biscuits for the people you love and enjoy. Happy baking!

If you like these peaches and cream biscuits you should try:

Honey Nut Biscuits

Maple Oatmeal Biscuits

Bananas Foster Cinnamon Rolls

Lemon Berry Crumb Cake

Peach Crumb Muffins

Peaches and Cream Biscuits

Print Recipe

★★★★★

5 from 2 reviews

These peaches and cream biscuits are southern-style biscuits stuffed with a cinnamon and brown sugar peach filled. Finish them off with a cream cheese glaze for a delicious breakfast or brunch option!

Author: Kate Wood
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 12
Category: Breakfast

Ingredients

For the peaches:

2 small peaches sliced in 1/8” slices (about about 215 gm or 1–1/4 cup of slices)
2 tablespoons unsalted butter
¾ teaspoon cinnamon
2 tablespoons brown sugar
pinch of salt

For the biscuits:

3 cups (420 gm) all-purpose flour
¼ cup (50 gm) brown sugar
2–1/2 teaspoons baking powder
1 teaspoon salt
¾ cup (170 gm) unsalted butter, cold and diced
1–1/4 cup (300 gm) milk (I use whole)
Extra milk and sugar for sprinkling, if desired

For the cream cheese glaze, if desired:

2 ounces (60 gm) cream cheese, at room temperature
½ cup (60 gm) powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Instructions

To prepare the peaches:

Add all of the ingredients to a medium-sized pan over medium heat. Allow the butter to melt completely, stirring the ingredients to combine. Once the butter has melted pull the pan off the heat and allow to cool while you preheat the oven.

To prepare the biscuits:

Preheat the oven to 400 degrees. Combine the flour, brown sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it has bene reduced to pea-sized clumps throughout. Add a cup of the milk and stir to bring the dough together, adding an additional tablespoon of milk as needed until a shaggy dough has formed. Dump the clumps of wet dough out on the counter and use your hands to bring it together. Pat the mixture out into a flat disk and use a rolling pin on your floured surface to roll the dough out into a 9”x12” rectangle. Dump the peaches mixture out on half of the dough and fold the other half over top of it, pinching the edges to seal in the fruit. Transfer the rectangle of folded dough to a sheet pan. Use a sharp knife to cut the dough into 12 biscuits. Brush the top of it with milk or cream and sprinkle with a couple of tablespoons of sugar. Bake in the preheated oven for about 20-22 minutes or until the top is golden brown. Remove from oven and allow to cool for 5-10 minutes before slicing and serving.

To prepare the cream cheese glaze:

Cream the cream cheese and powdered sugar with a hand mixer on medium speed until smooth. Add the milk and vanilla and stir to combine. Drizzle over the biscuits and enjoy!

Buttermilk Biscuits and Pepper Bacon, Cheddar, and Egg Sandwiches for Father’s Day

9 Comments / Breakfast, Food and Drink

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

I figured it was time for man food- something hearty enough to celebrate all the baby daddies out there on this upcoming Father’s Day. What I came up with are some no-fuss, pepper bacon, cheddar, and egg breakfast sandwiches prepared on flaky, layered buttermilk biscuits. The perfect nod to my meat-loving, Southern husband.

Marrying a “Man’s Man”

Brett is really good at man things. He can ride a tractor and change any tire. He’s excellent at killing spiders and unclogging toilets, and I’ve literally watched him run across a 4 lane highway to pull a man out of an overturned vehicle. He’s annoyingly terrific with one-liners, can grill a steak with the best of them, and could probably carry our entire family in his two arms if he had to. This man, even at 37 years old, looks great with his shirt off, and the average housewife could probably make an afternoon out of watching him chop a pile of firewood. (Read: Do not watch my husband chopping firewood with his shirt off. I will cut you.)

Yes, he chews with his mouth open. He’s a little colorblind, particularly when he’s getting dressed for a nice dinner. He farts under the covers, has the attention span of a gnat, and has the absolute worst taste in music. But he works hard for our family. He keeps trying when we fight and makes me laugh when I’m too prideful to do it myself. I catch him rolling in the grass with our kiddos from time to time and he always insists on kissing both of them before they go to sleep at night. He’s a good husband and a really, really good daddy.

Good Husband, Good Dad

I imagine in the future he will coach t-ball teams and bait fishing lines. He’ll teach our kids to drive and will wake them early on Saturdays for donuts and yard work. I can already see him filming the kids before their proms and after graduations, always with a stupid grin and the hint of pride all over his face.

But the thing I admire most about my husband and the way that he parents is that even now, when our babies are still so small and fresh in the world, he’s already concerned about the legacy that he will leave them someday. He has the foresight to know that our children will be affected by the way we exist today, and he is set on building a life that our children can aspire to.

Brett talks a lot about integrity and hardwork. He talks about cultivating a home that our family and friends will want to be apart of. We pray for our children, and we talk about the lessons they need to learn early and the ones we want to protect them from ever experiencing. He talks about having a strong marriage and what he wants to teach our children about being a husband, about being a man.

My husband, although not without his fair share of annoying quirks and morning breath, is a really great father. If there’s anything sexier than a man who reads to his kids before they go to bed, I don’t want to know. And if you tell me there’s anything better than getting old and crochety with the person who is set on growing old and crochety with you, I won’t believe you. I just won’t.

Buttermilk Biscuits

So let’s make some buttermilk biscuits, okay? We start by combining the dry ingredients- flour, salt, baking powder, and soda. Using a pastry cutter, we work in some ice cold unsalted butter, which will ensure that our biscuits are flaky and rich in flavor. Then, we pour in the buttermilk, stirring just enough to work it all into a shaggy dough. With quick hands, the dough pats down and folds several times to produce a dough that will rise and expand into fluffy, pillowy layers once baked. And with that, the dough is finished and reading for cutting!

You can use a knife or biscuit cutter to cut out your biscuits, just be sure that it is well floured. Push straight down while cutting the dough so that those biscuits will rise sky high in the hot oven. A final brush of butter and the buttermilk biscuits are ready for the oven.

Serving the Biscuits

Once baked, the buttermilk biscuits are golden brown, fluffy, and layered- the perfect vehicle for pepper bacon, cheddar cheese, and eggs. Although they are best eaten straight from the oven, you can pre-make and re-warm the biscuits in the oven to save on breakfast prep time. The bacon is rather simple, requiring only a hot oven and fresh ground black pepper, and the eggs can be prepared however your Dad prefers them.

Serve the biscuits warm with melty cheddar cheese on top and any other toppings your Papa or Man friend likes. Maybe some mayo and tomato? Crunchy lettuce and creamy avocado? Maybe some leftover pico de gallo or hot sauce from last night’s dinner? Whatever you choose, just make sure that Dad uses the buttermilk biscuits to sop every last bit of it up. Got it?

Happy Father’s Day to all you daddies out there. And women, take time to love on all the great men in your life. This world desperately needs more good men and fathers. So love your man, your friends, your sons, and nephews well; encourage them to be someone worth looking up to. Chances are, someone already is. Happy Tuesday and cheers!

If you like these buttermilk biscuits, be sure to check out:

Honey Nut Biscuits

Cheddar Cornmeal Chicken Pot Pie

Texas Hot Sauce

Whole Wheat Sandwich Bread

Flaxseed Bread

Honey Oat Bread

Buttermilk Biscuits

Print Recipe

Flaky, all butter, buttermilk biscuits are a rich and layered treat to use for all of your breakfast sandwiches.

Author: Kate Wood
Yield: 7

Ingredients

2 cups (260 gm) all-purpose flour
2–1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
½ cup (113 gm) unsalted butter, very cold and diced into tablespoon sized pieces
1 cup (240 mL) buttermilk, very cold
1 tablespoon unsalted butter, melted

Instructions

Preheat the oven to 450 degrees and line a pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Using a pastry cutter or the back of two forks, cut the butter into the flour mixture until the mixture resembles a coarse meal with some pea-sized pieces of butter throughout. Pour in the buttermilk and mix only until barely combined. Do not overmix.
Dump the dough out onto a floured counter and gently pat out into a ¾ inch thick rectangle of dough. Fold the dough in half, rotate the dough 90 degrees, and repeat the folding. Rotate and fold a total of three times total and then pat the dough out until 1” thick. Using a generously floured 2-1/2” biscuit butter, cut out rounds of dough and place them on the prepared baking sheet. Gently collect the remaining dough and pat together so that you can cut out additional biscuits. Lightly brush biscuits with the melted butter and place in the preheated oven, baking for about 13-15 minutes or until the tops of the biscuits are golden brown.

Notes

Biscuits are best eaten fresh from the oven but can be made in advance and warmed in a toaster oven.
Be sure not to overwork your biscuit dough. This can cause your biscuits to be tough and chewy.
Folding the biscuit dough allows for layered biscuits. Using ice cold butter and buttermilk ensures that they will be flaky.

Pepper Bacon

Print Recipe

Thick, applewood bacon is transformed into a fragrant and peppery dish with the addition of just a sprinkle of pepper!

Author: Kate Wood
Yield: 8

Ingredients

¾ pound (about 8 slices) thick cut Applewood bacon
1 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 400 degrees. Sprinkle both sides of each slice of bacon evenly with the pepper. Lay flat on a rimmed baking sheet and bake in the oven for about 25 minutes, or until the bacon is crisped to your liking. Allow to cool briefly on a paper towel lined plate prior to assembling sandwiches.

Pepper Bacon, Cheddar, and Egg Buttermilk Biscuit Sandwiches

Print Recipe

Pepper bacon, cheddar cheese, and a fried egg top some flaky buttermilk biscuits to create a simple and mouthwatering breakfast or brunch dish.

Author: Kate Wood

Ingredients

3 tablespoons of unsalted butter, room temperature
6 fried or scrambled eggs
6 slices of cheddar cheese or ½ cup shredded cheddar cheese
Salt and pepper
Additional toppings as desired like tomato, avocado, grilled onions, pico de gallo, etc.

Instructions

Cut each biscuit in half. Spread a bit of butter on the insides of both halves. Place egg on the bottom half of each biscuit and top with cheese, a slice of bacon, and desired toppings. Sprinkle with salt and pepper and serve warm!

Recipe Adapted From: The Kitchn

Honey Nut Biscuits and Breakfast Ideas for Mother’s Day

20 Comments / Breakfast

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day breakfast in bed menu inspiration on thewoodandspoon.com // woodandspoon.com

Happy almost Mother’s Day to all those baby mamas out there who are crushing it. To the ones who are working hard to raise babies, punch time clocks, manage baseball practice schedules, and so on and so forth. You work it 365 days a year, usually without any thank yous, awards, or so much as time to enjoy an extra generous pour of wine during the witching hour. Mother’s Day is a day where, in an ideal world, you would get to do you. You could wake up, leisurely enjoy a cup of coffee, and maybe even nibble on one of these honey nut biscuits. There’d be flowers waiting at your bedside, and well behaved children would have already fed, groomed, and entertained themselves while you adjusted to the morning light.

But let’s be real- the chances of that happening are slim. More than likely, there’s a dirty diaper or a Cheerios explosion waiting for you. There’s a dishwasher to unload, laundry to fold, and a few knees that will require Band-Aids.

Motherhood is work. It’s exhausting and exhilarating all at the same time, and no matter how many books you read, mommy bloggers you follow, or packs of diaper wipes you buy at the store, it’s nearly impossible to be prepared for everything this life will hand you. Motherhood is the job you can’t clock out of, but it’s also the one with the most benefits. It’s a beautiful role we play, and despite how much I often disdain wiping one more nose, making one more bottle, or hearing “NO!” for the millionth time, I’ll always be honored to walk in these mama shoes. Even if they’re covered in baby food and spit up.

I’ve got just the thing to help you celebrate all the Moms you know- breakfast! Why buy Mom a gift when you can make her something entirely satisfying and delicious from the comfort of your own kitchen? Below you’ll see a few menus that I’ve put together based on a few different dietary needs and preferences. (Sidenote: Brett, if you’re reading this, I want the “Sweet Tooth” menu, ok?) These are tasty recipes from some of my favorite blog friends, some of which I’ve tried, and others that I’m just dying to get to. Skim over the links and see if any suit you! And if you’re a Mama reading this thinking, “There’s no way my kids//husband//crazy landlord will be able to pull off one of these breakfasts for me on their own,” then I would charge you to make something delicious for yourself. You’ve earned it.

Protein Packed

For the lean, mean, protein-requiring machine moms who need a little muscle to make it through the day.

Eggs Baked in Herbs and Cream

Honey Nut Biscuits

Coffee Protein Smoothie

Double Chocolate and Banana Superfood Granola

Sweet Tooth

For the moms who like their breakfasts like they like their children- SWEET.

Baked French Toast

Funfetti Scones

Brioche Cinnamon Rolls

Vanilla Iced Coffee

Health Nut

For the moms who don’t need to be told to eat their veggies.

Kale Fritatta

Fruit Salad with Honey Vanilla Yogurt

Flaxseed Bread

Raspberry Beet Smoothie

Southern Fixin’s

This category is basically for all of my Alabama friends who wouldn’t know a green smoothie if it sat on their face. Gals, if you make any of these, please invite me over.

Hummingbird Muffins

Banana Bread with Olive Oil Glaze

Sausage Pinwheels

Baked Eggs with Cheese Grits

In addition, I’m sharing with you this most delicious recipe for honey nut biscuits. These are all butter, Southern-style biscuits, naturally sweetened with local honey and flecked with little bits of toasted pecans. Serve these with bacon and sausage, eggs, or maybe even just a pad of butter and a drizzle of honey. I promise that your Mama will thank you for it. These biscuits are sweet, buttery, incredibly flaky, and almost too good to be true. Perfect for the mom in your life who needs all the thanks in the world.

Give these honey nut biscuits a try on Mother’s Day, whether for yourself or for the special lady in your life. It’s good to share gratitude, and I can almost guarantee that the effort will mean the world to her. Happy Mother’s Day to my beautiful friends and readers who make this Mama’s life and world a little bit nuttier and sweeter. You guys are the best. Cheers!

If you like these honey nut biscuits, you may also like:

Cinnamon Swirl Bread

Orange Cardamom Rolls

Breakfast Danish

Honey Oat Bread

Honey Nut Biscuits

Print Recipe

★★★★★

5 from 1 reviews

Sweetened with honey and flecked with toasted nuts, these honey nut biscuits are all-butter, flaky, Southern-style biscuits that are perfect for breakfast or brunch. Serve with additional butter and honey.

Author: Kate Wood
Prep Time: 30
Cook Time: 20
Total Time: 50 minutes
Yield: 12
Category: Breakfast

Ingredients

3 cups (390 gm) all-purpose flour
2–1/2 teaspoons (11 gm) baking powder
1 teaspoon salt
10 tablespoons (140 gm) cold, unsalted butter, chopped into large chunks
1 cup (95 gm) pecans, finely chopped
1 cup (240 mL) cold milk (I use whole or 2%)
1/4 cup (60 mL) honey
2 tablespoons melted butter
Additional pecans for sprinkling on the biscuits, if desired.

Instructions

Preheat the oven to 415 degrees. Prepare a baking pan by lining it with a sheet of parchment paper.
Combine the flour, baking powder, and salt in a medium sized bowl. Using a pastry cutter or the backs of two forks, cut the butter into the dry ingredients until there are pea-sized clumps throughout. Toss in the pecans.
In a small bowl or measuring cup, combine the milk and honey, stirring until well mixed. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough.
Dump the dough out on to a floured surface and pat the dough out until it’s about 1″ thick rectangle. Working quickly, fold the dough in thirds, as you would a letter. Rotate the dough 90 degrees and repeat the folding process. Rotate the dough 90 degrees once more and repeat the folding process. Gently pat out the dough to 1” thick. Use a 2″ round biscuit cutter to cut out biscuit rounds and place them on the prepared baking sheet. Gather dough scraps and gently pat them together to form another 1″ thick flat of dough and continue cutting out biscuits. Take care to not overwork your dough, as this can yield tough biscuits.
Brush the tops of the biscuits with the melted butter and sprinkle with additional chopped pecans, if desired.
Bake in the preheated oven for 12-14 minutes or until the edges and tops of the biscuits are adequately golden. Serve buttered with additional honey, if desired.

Notes

Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well.
Do not overwork your dough at any phase of the preparation.
The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this.
For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well.
You can substitute walnuts, almonds, or another preferred variety of nut for this recipe, if desired.
You can substitute additional melted butter with heavy cream or milk.
To reheat biscuits, toast in a toaster oven until fragrant.

biscuits

A Gift List for You(rself) or Your Galentine!

Overnight Buttermilk Biscuits

Making the Biscuits

If you like these overnight buttermilk biscuits you should try:

Overnight Buttermilk Biscuits

Ingredients

Instructions

Making the Biscuits

If you like these funfetti biscuits you should try:

Funfetti Biscuits

Ingredients

For the biscuits:

For the icing:

Instructions

To make the biscuits:

To prepare the icing:

Making the Biscuits:

If you like these cheddar cornmeal biscuits you should check out:

Cheddar Cornmeal Biscuits

Ingredients

Instructions

What to Read

What to Watch

What to Cook

What to Wear

What to Master

What to Bake

Cream Cheese Chocolate Chip Biscuits

A Few Pointers:

If you like these cream cheese chocolate chip biscuits you should try:

Cream Cheese Chocolate Chip Biscuits

Ingredients

For the biscuits:

For the topping:

Instructions

To make the biscuits:

Special News!

Peaches and Cream Biscuits

Making the Biscuits

Glazing the Biscuits

If you like these peaches and cream biscuits you should try:

Peaches and Cream Biscuits

Ingredients

For the peaches:

For the biscuits:

For the cream cheese glaze, if desired:

Instructions

To prepare the peaches:

To prepare the biscuits:

To prepare the cream cheese glaze:

Marrying a “Man’s Man”

Good Husband, Good Dad

Buttermilk Biscuits

Serving the Biscuits

If you like these buttermilk biscuits, be sure to check out:

Buttermilk Biscuits

Ingredients

Instructions

Notes

Pepper Bacon

Ingredients

Instructions

Pepper Bacon, Cheddar, and Egg Buttermilk Biscuit Sandwiches

Ingredients

Instructions

Protein Packed

Sweet Tooth

Health Nut

Southern Fixin’s

If you like these honey nut biscuits, you may also like:

Honey Nut Biscuits

Ingredients

Instructions

Notes

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