8 Biscuit Recipes for Better Mornings

Nail your biscuit basics and make towering breakfast sandwiches

By SAVEUR Editors
January 17, 2017

There's no wrong way to eat a comforting, warm, oh-so-buttery biscuit in the morning. As a sandwich, with gravy, or with just a smear of (yet more) butter, it's the perfect indulgence to start your day.

Brothers Mason and Will Hereford took us on a tour of the [Virginia country stores] that were like second homes growing up. Mason, who now runs oddball New Orleans sandwich shop Turkey and the Wolf, developed this recipe in tribute to the Piedmont Store. It features seared bologna, a seriously fluffy biscuit, and some of the best honey mustard we’ve ever tried.

Seared Bologna, Egg, and Cheese Biscuit Sandwiches with Sweet Mustard

Seared Bologna, Egg, and Cheese Biscuit Sandwiches with Sweet Mustard

Bologna makes an excellent breakfast sandwich swap for sausage or country ham, particularly when it's purchased from a good butcher, browned in a pan, and layered on warm, split biscuits. Runny fried eggs, melted American cheese, and sweet, sharp mustard make a good thing even better. Get the recipe for Seared Bologna, Egg, and Cheese Biscuit Sandwiches with Sweet Mustard »William Hereford

4-Ingredient Cream Biscuits

Ruth Reichl"s Cream Biscuits
Ruth Reichl uses fine, powdery Italian "00" pasta flour for supremely fluffy biscuits that let you mix in cream without developing much gluten. Find it in Italian specialty stores or online, or substitute low-protein cake flour. Get the recipe for Ruth Reichl's Easy, 4-Ingredient Cream Biscuits »Matt Taylor-Gross

Liz Smith's Biscuits

Liz Smith's Biscuits
This biscuit recipe from writer Liz Smith was one of the late Nora Ephron's favorites; it was included in Ephron's memorial service program. It first appeared in the tablet edition of our Jan/Feb 2014 SAVEUR 100 with the article Remembering Nora Ephron. Get the recipe for Liz Smith's Biscuits »Helen Rosner

Cheesy Cheddary Biscuits

Cheddar Cheese Biscuit
When making these buttery little biscuits, opt for a true American cheese—fourth-generation Wisconsin cheese maker Sid Cook, of Carr Valley Cheese, advised us to use a 3-year-old extra-sharp cheddar. Get the recipe for Cheddar Cheese Biscuits »Vanessa Rees

Biscuits as Wonderfully Savory Pie Add-Ons

Oyster Pie with Buttermilk Biscuits
This classic oyster stew from Justin Devillier, the chef of La Petite Grocery in New Orleans, is packed full of Swiss chard and flavored with smoky ham and absinthe, which perfumes each steaming bite with an enticing note of licorice. The buttermilk biscuits on top are just as delicious cooked separately and slathered with butter and honey. Get the recipe for Oyster Pie with Buttermilk Biscuits »Christina Holmes; Spoon from Old World Kitchen

Classic Southern Biscuits & Gravy—With a Hint of Heat

Biscuits with Sawmill Gravy
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy's richness, but it's even better with a dash or two of hot sauce. Get the recipe for Biscuits with Sawmill Gravy »Maxime Iattoni

The Ultimate Biscuit Breakfast Sandwich

BISCUITS WITH PANCETTA, COLLARD GREENS, MARBLEIZED EGGS, AND ESPRESSO AÏOLI
Alvin Cailan of Los Angeles' cultish Eggslut goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg and cooking the collard greens in pancetta fat. Get the recipe for Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli »Joseph De Leo

Honey and Herb Biscuits

Honey and Herb Biscuits
Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme. Get the recipe for Honey and Herb Biscuits »Todd Coleman

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