Buttermilk biscuits seasoned with everything but the bagel spice. These everything spice buttermilk biscuits are buttery, flaky, and soft, perfect for breakfast or as a side.
Happy Sunday!
I hope you’re enjoying the weekend as much as I am. There’s so much to do this weekend so I’m glad that there’s an extra day. My family and are headed to Point Reyes today to do some sparkling mead tasting at Heidrun Meadery. Maybe we’ll stay in the area for lunch. But since it’s supposed to rain, I don’t think we’ll be doing any hiking in the area, as much as I want to. I’ll share photos when we get back.
If you are staying in and enjoying your Sunday morning leisurely, which sounds absolutely perfect to me, I have a treat for you. I thought this weekend would be the perfect time for me to share these everything spice buttermilk biscuits with you.
I’m a biscuit lover. If you didn’t already know that, you do now. There’s something about the buttery-ness, the flakiness, the crispy edges, the soft center that’s just so addictive. I love breaking warm biscuits in half and eating from the center outwards. Buttery biscuits are the best. And sometimes, when my dad orders fried chicken with biscuits, I prefer the biscuits. Lol.
So can you just imagine how delicious buttermilk biscuits are with everything but the bagel seasoning? It is sooo good, and I can’t wait for you to try it.
Preheat the oven to 425F.
In a large mixing bowl or food processor, add flour, baking powder, and salt. Whisk or pulse until combined. Add cubed butter and then cut with pastry cutter or pulse a few times until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl. Stir in the everything but the bagel seasoning and mix until combined.
Make a hole in the center of the flour, then pour in buttermilk and honey. Stir until everything is combined and appears crumbly.
Place the dough onto a lightly floured surface. Use your hands to flatten the dough into a rectangle. Fold one side to the center, and then fold the second side to the center. Turn the dough so that the dough is long horizontally. Flatten the dough again. Then fold the two sides to the center again. Turn the dough so that it is long horizontally. Flatten and fold again. Repeat one more time.
Roll the dough out with a rolling pin until about 1/2 inch thick. Use a biscuit cutter to cut the biscuits into about 2.5-3 inches in diameter. Roll out the scraps until you have about 9-12 biscuits. Arrange the biscuits in a 10 inch cast iron skillet or a parchment lined baking sheet. Make sure all the biscuits are touching.
Mix together an egg and milk. Brush the eggwash over the tops of the biscuits to help the biscuits brown evenly.
Bake the biscuits for about 15 minutes until the tops have turned a golden brown.
Remove the biscuits from the oven. Brush melted butter on top and then sprinkle everything but the bagel seasoning over the biscuits.
Serve the everything spice buttermilk biscuits warm with butter if desired.
Enjoy!
- 2½ cups all purpose flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ cup butter, cubed
- 1 cup buttermilk
- 2 tablespoons honey
- 2 tablespoons everything but the bagel seasoning
- 1 large egg
- 1 tablespoon milk
- 1-2 tablespoons melted butter
- Everything but the bagel seasoning
- Preheat the oven to 425F.
- In a large mixing bowl or food processor, add flour, baking powder, and salt. Whisk or pulse until combined. Add cubed butter and then cut with pastry cutter or pulse a few times until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl. Stir in the everything but the bagel seasoning and mix until combined.
- Make a hole in the center of the flour, then pour in buttermilk and honey. Stir until everything is combined and appears crumbly.
- Place the dough onto a lightly floured surface. Use your hands to flatten the dough into a rectangle. Fold one side to the center, and then fold the second side to the center. Turn the dough so that the dough is long horizontally. Flatten the dough again. Then fold the two sides to the center again. Turn the dough so that it is long horizontally. Flatten and fold again. Repeat one more time.
- Roll the dough out with a rolling pin until about ½ inch thick. Use a biscuit cutter to cut the biscuits into about 2.5-3 inches in diameter. Roll out the scraps until you have about 9-12 biscuits. Arrange the biscuits in a 10 inch cast iron skillet or a parchment lined baking sheet. Make sure all the biscuits are touching.
- Mix together an egg and milk. Brush the eggwash over the tops of the biscuits to help the biscuits brown evenly.
- Bake the biscuits for about 15 minutes until the tops have turned a golden brown.
- Remove the biscuits from the oven. Brush melted butter on top and then sprinkle everything but the bagel seasoning over the biscuits.
- Serve the everything spice buttermilk biscuits warm with butter if desired.
I’m a biscuit lover too and your spice buttermilk biscuits look terrific. I can’t wait to make a batch for our friends.
I hope you’ll like these
Can’t wait to try it out !
I’ve never seen a biscuit recipe that calls for an egg wash or melted butter on top. I like it!!!!
I find that if I don’t use an egg wash, my biscuits are kind of pale looking. So I personally prefer it, but it’s not necessarily traditional in biscuits.
I am the biscuit king, so will have to give this a try. Not sure I can find the seasoning in my neck of the woods though. Thanks for sharing Andrea. Allan
These sound amazing. I’m going to make some. Thank you, Andrea.
You nailed it! 😍🌿
Awww, thank you!