Recipes for "biscuits"

Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.

Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.

Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste! YUM.

Line a large sheet pan with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt.

Cut the butter into approximately 1/2-inch cubes and drop them into the dry ingredients.

Combine the butter and the flour mixture by pressing the butter between your thumb and forefinger using a finger-snapping motion. When done, your flour mixture should have the texture of coarse cornmeal with some flat butter pieces and other pieces that are pea-sized or smaller.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a small bowl or a large measuring cup, whisk together the cold mashed potatoes with the milk.

Pour the mashed potato and milk mixture into the flour mixture. Use a rubber spatula or wooden spoon to fold them together until you have a sticky dough.

Simply Recipes / Ciara Kehoe

Using a 2-ounce cookie scoop or a 1/4 cup measuring cup, portion mounds of biscuit dough onto the prepared sheet pan, leaving at least an inch and a half between scoops. You should be able to get 12 biscuit mounds onto the tray. If you’re using a measuring cup, you may need to scoop the mixture out of the cup and onto the pan.

Simply Recipes / Ciara Kehoe

Brush the tops with a little more milk and bake until the biscuits are light golden brown on the top and crispy on the bottom, 12 to 16 minutes. Allow to cool on the pan for about 10 minutes before eating.

You can keep leftover biscuits in an airtight container on the counter for up to 2 days. After that, they will begin to go stale. Don't store in the refrigerator or they may harden too much.

To reheat, I recommend wrapping them in aluminum foil and heating at 350°F for about 10 minutes. Unwrap and heat for another minute or two.

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Place a little flour in a shallow dish and keep it next to your dough.

Put the remaining flour in a large bowl. Add the shortening and cut it into the flour with a pastry cutter or two forks until the shortening is the size of small peas and covered in flour.

Slowly pour the buttermilk around the bowl in circles, fluffing the flour with a fork as you go. Continue to stir with a fork until the flour is moistened and the dough looks shaggy. You will have some loose flour. That’s fine. Overworking the dough leads to dense biscuits.

Dump the dough out onto a lightly floured surface and knead it gently about 5 or 6 times. It will just come together. Use your hands to shape it into a 7-inch round that is about an inch thick.

Dip a 3-inch biscuit cutter in the shallow dish with flour. Then, cut out the biscuits. Push straight down and lift up. Don’t twist. It can pinch the sides together and inhibit the rise.

Gather the remaining dough pieces to form the last biscuit or two by hand. Resist the temptation to knead and roll out the dough again.

Place the biscuits on a baking sheet so they are touching each other. Bake for 12 minutes until the biscuits have risen, spread a little, look bumpy on the surface, and are lightly golden in color.

Remove from the oven, and brush the tops with melted butter, while they are still hot.

Remove the biscuits from the pan and place on a baking rack to cool. Or eat them immediately, because hot biscuits are tasty and delicious!

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and mix just until a wet dough forms (the dough will be runnier than typical biscuit dough). Some small lumps are fine. Let the dough rest for 5 minutes while you prepare your pan.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place your butter into an 8 or 9-inch square baking pan and place in the oven until melted, about 3 to 5 minutes. Remove the pan from the oven.

Scrape the biscuit dough into the center of the pan, onto the melted butter. Use an offset spatula or rubber spatula to gently spread the dough evenly across the pan until it touches all the sides. It is OK if some of the butter pushes up to the top, just keep going.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Spray both sides of a bench scraper or large knife with nonstick spray and cut the unbaked dough into 9 equal pieces, two cuts up and down, and two cuts right to left. Wipe your bench scraper or knife, respray it, and go back over your lines one more time. It’s OK if the lines aren’t super defined—the dough is runny and will want to pool back together.

Simply Recipes / Mark Beahm

Bake for 20 to 25 minutes, turning the pan around halfway through the baking time. They are done when the biscuits are golden brown on top and are beginning to pull away from the sides of the pan. You may still see some butter bubbling along the sides. Allow the biscuits to rest for at least 5 minutes before slicing and the butter will be absorbed.

Slice along the lines you already made and serve.

Like most biscuits, these are best eaten the same day that you bake them. If you do have leftovers, you can wrap them in plastic wrap and keep them for up to 2 days. To reheat, remove from the plastic, wrap in some aluminum foil, and heat in a 350°F oven for 5 to 10 minutes.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place the yeast and warm water in a small bowl and stir to dissolve. It should be a thick paste.

Place the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir together with a balloon whisk.

Cut the butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Use your fingers to smash and break the butter and shortening until they have flattened out and are about the size of peas.

Stir the yeast paste into the buttermilk, then add it to the biscuit dough. Don’t worry if all the yeast paste isn’t incorporated into the buttermilk. You just want to loosen it up a bit.

Stir with a large spatula until a rough dough forms. Using your hands, knead the dough a few times to make sure all the dry crumbly bits at the bottom of the bowl are incorporated.

Sprinkle some flour on a clean surface. Dump the dough onto the surface, and pat the dough into a rough rectangle, about 1-inch thick. Fold the dough in half and then rotate the dough 90 degrees.

Repeat this process, patting the dough into another 1-inch thick rectangle and folding it over 2 more times. Sprinkle flour under the dough if it starts to stick. Do not pat too roughly, just enough to get the dough down to 1-inch. After the final fold, pat the dough out one more time to 1-inch.

Dip a 2-inch round biscuit cutter in flour, then cut out biscuit rounds. Do not twist the cutter. Just press straight down as you cut. Repeat with all the dough. Gather the scraps together and cut more biscuits until you have used all the dough.

Brush a large 12-inch cast iron skillet with some of the melted butter. Place the biscuits in the skillet, making sure they touch slightly. If you have leftover biscuits that don’t fit in the skillet, place them in another baking pan or smaller cast iron skillet. Cover the biscuits with plastic wrap and let rise in the pan for 1 hour.

About 15 minutes before the hour is up, preheat the oven to 400°F.

Once the biscuits are done rising, brush the remaining melted butter (you may need to microwave it for 15 seconds to re-melt it) over the top of the biscuits. Bake the biscuits for 16 to 18 minutes or until the top of the biscuits are golden brown. Let cool in the pan for 10 minutes before removing them to a cooling rack.

Serve warm with butter, honey, or your choice of jam.

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Line a baking sheet with parchment paper.

In a large bowl, mix the flour, baking powder, sugar, and salt. Add the butter and use your fingers to smush the butter into the flour mixture until the pieces are pea-sized. Work quickly so that the butter doesn't melt.

Add in the buttermilk and mix with a rubber spatula or wooden spoon just until combined. The dough will be thick and sticky. Don’t over-mix.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Scoop the dough into roughly 8 equal mounds, about 1/3 cup each, and place spaced apart on the parchment-lined baking sheet.

Bake until lightly golden brown on top and they bounce back when lightly pressed, 20 to 22 minutes. Serve warm.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Line a large rimmed baking sheet with parchment.

In a medium bowl, stir together the flour, baking powder, sugar, garlic powder, baking soda, and salt.

Add the cold butter and mash with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas. Stir in the buttermilk and cheese until no dry pockets of flour remain, adding more buttermilk, 1 tablespoon at a time, as needed for the dough to come together.

Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.

Bake until lightly browned on top and around the edges, about 18 minutes. Remove from the oven and let cool about 5 minutes.

While biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Old Bay seasoning in a small bowl until combined. Brush the warm biscuits with the butter mixture and serve warm.

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Use a sifter or fine-mesh sieve set over a large bowl to sift the flour, baking powder, sugar, and salt.

Sprinkle the thyme over the flour mixture. Drizzle in the heavy cream. Use a wooden spoon or your hands to combine the ingredients until the flour is moistened and the dough looks shaggy. It’s okay to have some loose flour. Do not overwork the dough because it will lead to dense biscuits.

Simply Recipes / Wanda Abraham

Lightly flour a work surface and turn the dough onto it. Use your hands to gather the dough so that it comes together and form it into a circle that’s about 1 inch thick.

Dip a 2-inch round cutter in a small bowl of flour. Cut the dough into rounds, pushing straight down and lifting straight up. Cut out 3 biscuits and place them on a large ungreased baking sheet. Gather the dough and gently form it into a 1-inch thick circle again. Try not to knead or overwork the dough. Cut out 3 more biscuits and place them on the baking sheet. Leave 2 inches between each biscuit.

Simply Recipes / Wanda Abraham

Bake the biscuits for 10 to 12 minutes, until they just start to show a bit of golden color on top. Remove the biscuits from the oven and set them aside. It’s okay to leave the biscuits on the baking sheet.

Simply Recipes / Wanda Abraham

Simply Recipes / Wanda Abraham

Heat a 10-inch skillet over medium-high heat. Add 3 tablespoons butter and 1 tablespoon olive oil, stirring to help the butter melt. Once the butter is fully melted, add the mushrooms and cook for 3 to 4 minutes until softened and just begging to turn brown, stirring often. If the butter starts to brown too quickly, reduce the heat to medium heat.

Simply Recipes / Wanda Abraham

Add the shallots, garlic, fennel seeds, red pepper flakes (if using), and salt. Continue to cook, stirring often, until the shallots and garlic are soft and translucent, about 3 minutes.

Simply Recipes / Wanda Abraham

Add the remaining 2 tablespoons butter and 2 tablespoons olive oil and stir until the butter is melted. Sprinkle in the flour and use a wooden spoon to stir until fully combined, for 30 seconds to 1 minute. Add the milk in a steady stream while stirring continuously. The gravy should begin to thicken.

Simply Recipes / Wanda Abraham

Immediately stir in the thyme. Bring the mixture up to a boil, stirring occasionally, and then reduce the heat to medium-low heat. Stir in the spinach and cook until the gravy reaches your desired thickness, about 4 minutes. If it thickens too much, stir in a bit of milk.

Simply Recipes / Wanda Abraham

Place a biscuit on a plate and spoon the gravy over it. Sprinkle a bit of freshly ground black pepper on top, if desired.

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Simply Recipes / Wanda Abraham

1. Preheat the oven to 400° F.

2. In a food processor, combine the flour, baking powder, salt, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.

3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes, to chill.

4. Remove the biscuits from the freezer and brush with melted butter. Transfer to the oven and bake for 20-25 minutes, until golden on top.

5. Meanwhile, make the jam. Add the strawberries, honey, and lemon juice to a medium size pot over high heat. Bring to a boil, to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Stir in the jam and bourbon, cook 1-2 minutes, remove from the heat.

6. Serve the biscuits warm with butter and jam. I like sea salt on top too!

Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine.

Whisk the Eggs: In a separate bowl, whisk eggs with milk and salt.

Assemble the Egg Bake: Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9×13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set.

Eat Up: Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it’s semi-pourable, since it usually thickens as it cools). Brunch dreams realized.

1. Preheat the oven to 400° F.

2. To make the biscuits. In a food processor, combine the flour, baking powder, salt, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.

3. Turn the dough out onto a clean surface and pat into 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.

4. Meanwhile, make the filling. Combine half of the strawberries and the honey in an 11 to 12-inch oven-safe skillet set over high heat. Bring the berries to a boil and cook 5-10 minutes, until their juices are bubbling. Remove from the heat and add the remaining strawberries, cornstarch, bourbon (if using), lemon juice, and vanilla, tossing to combine.

5. Remove the biscuits from the freezer, brush with melted butter, and sprinkle with coarse sugar. Arrange the biscuits on top of the strawberries. Place the skillet on a baking sheet. Bake for 35-40 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Whisk together flour, baking powder, baking soda, and salt in a large bowl. Cut butter into flour mixture with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Stir in Cheddar cheese, Parmesan cheese, and onion. Pour in buttermilk; stir until evenly combined. Drop by 1/4 cupfuls onto the prepared baking sheet, about 2 inches apart.

Bake in the preheated oven until the tops of biscuits are lightly browned, 12 to 15 minutes. Serve warm.

1. Preheat the oven to 425°F.  Rub a 10-inch cast iron skillet with butter.

2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.

3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.

4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, 20-22 minutes.

5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder.

6. Serve the biscuits warm with jalapeño butter and flaky salt.

1. Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan.

2. Add 6 tablespoons cold butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Let cool.

3. In a large bowl, stir together the flour, cornmeal, baking powder, salt, and pepper. Add 6 tablespoons of cold shredded butter and mix to combine. Mix in the jalapeños and cheese. Pour the brown butter over the buttermilk. Add the egg and honey. Mix until just combined, adding additional buttermilk as needed.

4. Divide the batter evenly among the prepared pan. Bake 12 – 16 minutes for mini muffins or 22-30 for regular muffins.

5. To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.

6. Remove the biscuit muffins from the oven, then run a knife around the edges to release them. Brush/smear with honey butter. Enjoy warm.

Prepare a floured surface for shaping the dough and have an un-greased baking sheet ready (lined with Silpat sheets if you have them).

To make the biscuits: In a medium-sized bowl, whisk together the flour, sugar, and salt.

To measure the flour, spoon it into the measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour.

Simply Recipes / Cambrea Bakes

Using a fork or a pastry blender, cut in the shortening and butter. Work quickly, you don’t want the fats to melt; the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

Simply Recipes / Cambrea Bakes

Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl. Add 1 to 2 tablespoons more buttermilk if the dough is dry. Do not over-mix; the dough will be tacky, neither wet nor dry.

Simply Recipes / Cambrea Bakes

Simply Recipes / Cambrea Bakes

With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

Simply Recipes / Cambrea Bakes

Simply Recipes / Cambrea Bakes

Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter.

Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.

At this point you can start on making the sausage gravy below, and put the biscuits in the oven right before adding the milk in the last gravy step.

Simply Recipes / Cambrea Bakes

Simply Recipes / Cambrea Bakes

Bake at 450°F for 15 to 18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

Simply Recipes / Cambrea Bakes

Optional: Brush the tops of the biscuits with melted butter.

Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan—when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat.

Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.

Simply Recipes / Cambrea Bakes

Simply Recipes / Cambrea Bakes

Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tablespoons of drippings remain, add enough butter (or bacon grease) to equal about 3 tablespoons of drippings.

Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage.

Stir in the flour and cook for about 6 to 8 minutes, until the mixture starts bubbling and turns slightly golden brown.

Simply Recipes / Cambrea Bakes

Simply Recipes / Cambrea Bakes

Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce, and salt. Cook for 1 minute to deepen the flavors.

Slowly add the milk and cook over medium heat, stirring occasionally, until thickened, about 15 minutes. Be patient, it will thicken!

Simply Recipes / Cambrea Bakes

Simply Recipes / Cambrea Bakes

To serve, break a biscuit in half and put it in a bowl or on a plate. Spoon a generous portion of sausage gravy over the biscuit half and top with the other biscuit half.

Simply Recipes / Cambrea Bakes

Preheat the oven to 450 degrees F (220 degrees C).

Whisk flour, baking powder, and salt together in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Turn dough out onto a floured surface; pat until about 1-inch thick. Cut into biscuits and place on a baking sheet.

Bake in the preheated oven until bottoms are golden brown, 12 to 15 minutes.

Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.

In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don't over-mix!

Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.

Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.

Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.

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Preheat oven to 425°F. Butter a standard muffin pan.

In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt.

Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, schmooshing (technical term) the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal.

If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now.

Make a well in the center of the flour. Pour the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk.

Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough.

The dough should be a little sticky, if it's too dry, add a tablespoon more of buttermilk. If it's just too wet to handle, add a sprinkling more of flour. Do not over-mix!

And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start.

Break off 12-equal portions of the dough and place them in the wells of the muffin tin.

Put in the oven and bake for 12-13 minutes at 425°F, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more.

Serve with butter and jam.

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In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder.

Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.

Make a well in the center of the flour mixture. Pour the cream into the center of the well and your (clean) hands to gently bring together the ingredients.

If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to just come together. (Over-kneading will result in firmer, denser biscuits.)

Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

Place on a silicone-lined or parchment lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.

Bake at 425°F (220°C) for 11-12 minutes or until golden and the cheese is nicely melted.

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In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the mayonnaise until just combined—the mixture should be a bit shaggy. Place the bowl in the freezer for at least 15 minutes and up to overnight.

Simply Recipes / Mihaela Kozaric Sebrek

Line a large baking sheet with a silicone mat or parchment and set aside.

Add the cold milk to the flour mixture and stir with a fork until it just comes together into a shaggy mass.

Simply Recipes / Mihaela Kozaric Sebrek

Turn the shaggy dough onto a floured surface and roll or pat it into a 3/4-inch thick rectangle, dusting the top with flour as needed if the dough is sticky. Fold the top third of the dough towards the center and then fold the bottom third up over the first fold into a rectangle.

Turn the dough 90 degrees and gently roll out the dough again into a rectangle that is 3/4-inch thick. Repeat the folding and rolling process 2 more times, working quickly and letting go of the idea that the dough must be perfect.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

For drop biscuits, skip this step and scoop the dough onto the prepared baking sheet with an ice cream scoop or large serving spoon into 6 to 8 blobs.

Use a sharp knife or 2 1/2-inch biscuit cutter to cut the dough into 6 or 8 squares or circles and arrange them close together on the prepared baking sheet.

Simply Recipes / Mihaela Kozaric Sebrek

Bake the biscuits, rotating the pan halfway through, until they are golden brown on top, 12 to 15 minutes. Remove from the oven, brush with the melted butter, if using, and serve immediately.

Leftover biscuits can be cooled on a rack and stored in an airtight container at room temperature for up to 2 days. Leftover biscuits are best if reheated in a hot oven or toaster oven for 5 minutes.

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Simply Recipes / Mihaela Kozaric Sebrek

1. Preheat the oven to 425° F.  Rub a 10-inch cast iron skillet with butter.

2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, and salt. Using your hands, mix in 1 stick of shredded butter and the parmesan cheese. Pour over the milk and add the honey. Mix until just combined.

3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.

4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden brown, 20-22 minutes.

5. Meanwhile, melt 2 tablespoons of butter in a small saucepan set over low heat, cooking until lightly browned, about 5 minutes. Remove from the heat and mix in the honey, thyme, and sea salt. Top with fresh thyme if desired.

5. Serve the biscuits warm with browned honey butter and flaky salt.

1. Preheat the oven to 425° F.  Rub a 10-inch cast iron skillet with butter.

2. In a bowl, combine the flour, baking powder, garlic powder, onion powder, and salt. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the milk and add the honey. Mix until just combined.

3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.

4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden brown, 20-22 minutes.

5. Meanwhile, make the honey butter. In a small saucepan set over low heat, melt 2 tablespoons butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley.

5. Serve the biscuits warm with honey butter and flaky salt.

1. Preheat the oven to 400 degrees F.

2. In a food processor, combine the flour, baking powder, salt, and butter. Pulse until the mix clumps together to form larger pea-size balls. Add the cheddar and jalapeños, pulsing 1-2 times to combine. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.

3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes, to chill.

4. Remove the biscuits from the freezer and brush with melted butter. Transfer to the oven and bake for 20-25 minutes, until golden on top.

5. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of flaky sea salt. Serve the biscuits warm with honey butter and flaky salt.

Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.

Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined. Turn dough onto a floured work surface and pat it together into a rectangle.

Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.

Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.

Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.

Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes. Enjoy!

Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.

Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C).

Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.

Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Preheat the oven to 450 degrees F (230 degrees C).

Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.

Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.

Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Arrange biscuits 1 to 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven until golden brown, about 13 to 15 minutes.

Meanwhile, cook sausage in a large skillet over medium heat until thoroughly heated, stirring frequently, about 5 to 6 minutes.

Stir in flour until well combined.

Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more minutes. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.

Meanwhile, combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in shortening with a pastry blender until the mixture resembles coarse meal.

Stir buttermilk into yeast mixture until combined, then add to dry ingredients and stir until moistened. Turn dough out onto a floured surface and knead 4 to 5 times.

Roll dough on a lightly floured surface to a thickness of 1/2 inch. Cut out twenty-four 2 1/2-inch-diameter circles. Place circles onto lightly greased baking sheets so they are barely touching each other. Cover and let rise in a warm, draft-free place until almost doubled in volume, about 1 hour.

Preheat the oven to 425 degrees F (220 degrees C).

Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.

Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.

Combine flour, baking powder, and salt in a bowl. Cut shortening or cold butter in with 2 knives or a pastry blender until mixture resembles fine crumbs. Stir in milk with a fork to make a soft dough.

Turn dough onto a lightly floured surface; knead 8 to 10 times until smooth. Roll out to 1/2-inch thickness. Cut into rounds with a floured biscuit cutter. Place on the baking sheet, brush top of biscuits with milk and allow to rest for a few minutes.

Bake biscuits in the preheated oven until golden on top, 12 to 15 minutes. Serve warm.

Gather all ingredients and preheat oven to 450 degrees F (230 degrees C).

Sift flour, baking powder, and salt together in a large mixing bowl; cut in shortening with a fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and knead dough briefly, 5 to 7 times.

Roll dough out into a 1/2 inch thick sheet and cut out biscuits with a floured cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Enjoy!

Preheat oven to 450 degrees F (230 degrees C).

In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.

Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.

Bake in preheated oven for 10 minutes, or until golden.

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.

Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.

Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.

Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.

Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch baking dish and place dish in the preheating oven until butter is melted.

Mix baking mix, lemon-lime soda, and sour cream together in a bowl until dough holds together and is sticky. Turn dough onto a floured work surface and roll into 1-inch thick circle. Cut circles out of dough using a cookie cutter or the rim of a wine glass and place in the melted butter.

Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Remove dish from oven and let stand until biscuits have absorbed all the butter.

Preheat the oven to 350 degrees F (175 degrees C).

Arrange biscuits on a baking sheet spaced about 1 1/2 inches apart.

Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice in half crosswise; keep warm.

Meanwhile, crumble sausage into a large skillet over medium heat; cook, breaking sausage apart, until no longer pink, about 10 minutes. Sprinkle sausage and pan drippings with flour; cook and stir until sausage coated, about 1 more minute. Reduce heat to medium-low.

Stir in evaporated milk, followed by milk until thoroughly combined; bring to a simmer, stirring constantly, until desired thickness, 3 to 5 minutes. Season with salt and black pepper; stir in butter until melted. Stir in more flour if gravy isn't thick enough.

Serve biscuits, cut sides up, topped with sausage gravy.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Combine baking mix, water, and cheese in a large bowl; mix until dough comes together. Use a small scoop to portion dough onto the prepared pan.

Bake in the preheated oven until golden brown, 10 to 12 minutes.

While biscuits are baking, combine melted butter, garlic powder, salt, onion powder, and parsley in a small bowl. Brush over hot biscuits.

Preheat the oven to 400 degrees F (200 degrees C). Grease or line a baking sheet with parchment paper.

Stir flour, Cheddar cheese, baking powder, salt, and garlic powder together in a bowl.

Stir milk, softened butter pieces, and egg together in a separate bowl. Add to the flour mixture and stir until just combined and chunky, being very careful not to overmix.

Drop batter by tablespoonfuls onto the prepared baking sheet.

Bake in the preheated oven for 10 minutes.

Meanwhile, stir melted butter, parsley, and garlic powder together in a small bowl. Remove biscuits from the oven and brush melted butter mixture over top.

Return to the oven and bake until golden brown, about 5 more minutes. Serve warm.

Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.

Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.

Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.

Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.

Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Line the bottom of the prepared baking dish with biscuits.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup shredded Cheddar cheese.

Whisk eggs, milk, salt, and pepper together in a bowl until well combined; pour over cheese layer.

Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.

Bake in the preheated oven until eggs are fluffy and cheese is bubbling, about 30 minutes.

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).

Whisk flour, baking powder, sugar, and salt together in a large bowl. Cut in shortening until the mixture resembles coarse crumbs.

Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake in the preheated oven until the edges begin to brown, 13 to 15 minutes. Enjoy!

Place chicken in large (9-quart) stockpot, pour in water, and drop in bay leaf and clove. Bring to a simmer over medium-low heat. As foam rises to the top of broth, skim and discard with a ladle. Add peeled garlic cloves, cover the pot, and simmer over low heat for 1 hour.

Remove chicken from the pot and allow to cool for a few minutes. When cool enough to handle, remove meat from the bones and set meat aside. Pour stock into a large bowl and set aside.

Melt butter in a large oven-safe pot or Dutch oven over medium heat. Cook and stir carrots, celery, onion, and mushrooms in hot butter until vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add 1/2 of the reserved stock; stir with vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer and cook uncovered for 45 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Stir milk into sauce until incorporated, then gently mix in reserved chicken meat, tarragon, rosemary, and herbes de Provence. Bring stew back to a simmer and cook for 10 more minutes.

Pop open the can of biscuit dough, separate, and place biscuits on top of stew.

Bake in the preheated oven until biscuits are golden brown and stew is bubbling, about 20 minutes. Cover the pot and continue baking until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of stew.

Preheat the oven to 450 degrees F (230 degrees C).

Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs; stir in buttermilk until just moistened.

Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll out to about 3/4-inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits; reroll any scraps to cut more biscuits. Place biscuits on an ungreased baking sheet.

Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Mix flour, baking powder, and salt in a bowl. Add shortening and cut into flour until incorporated into little pieces. Add milk a little at a time and mix until dough forms a ball.

Roll out dough on a floured board to 1/2- to 1/4-inch thick. Cut out biscuits to desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.

Bake in the preheated oven for 12 to 15 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Combine biscuit mix, Cheddar cheese, and milk in a bowl with a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.

Bake in the preheated oven until biscuits lightly browned and cooked through, 8 to 10 minutes.

Melt butter with garlic powder in a saucepan over low heat, about 5 minutes; brush over cooked biscuits.

Preheat an oven to 450 degrees F (230 degrees C).

Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.

Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.

Roll dough out to a thickness of 3/4- to 1-inch thick, cut with a biscuit cutter, and place biscuits onto the prepared baking sheet. Brush tops of biscuits melted butter.

Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.

Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.

Serve biscuits with sausage gravy.

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C).

Place butter in a glass or ceramic 8-inch square baking dish. Microwave for 1 minute. Stir butter; continue to cook and stir in 20-second intervals until butter is fully melted.

Sift flour, baking powder, sugar, and salt into a bowl.

Stir in buttermilk until combined.

Pour into the baking dish and spread over melted butter. Use a bench scraper to cut dough into 9 equal pieces.

Bake in the preheated oven until starting to brown on top, 20 to 25 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Whisk flour, sugar, baking powder, salt, and cream of tartar together in a medium bowl. Cut in butter using a pastry cutter or a fork until pea-sized. Make a well in center of the mixture; add milk, Cheddar cheese, and thyme to the well. Gently stir until a soft dough forms.

Roll or pat dough out on a floured surface to ¾-inch thick; cut into circles and place on a baking sheet.

Bake in the preheated oven until biscuit bottoms are golden brown, about 10 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Mix together flour, baking powder, and salt in a bowl. Cut in shortening until mixture has only pea-sized lumps. Add milk; mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.

Bake in the preheated oven until golden brown, 12 to 15 minutes

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.

Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto the prepared baking sheet. Brush the tops with 2 tablespoons milk.

Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.

Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes. Drain and discard grease. Stir in flour until dissolved; add 2 cups milk. Stir occasionally until gravy reaches desired consistency, about 10 minutes. Season gravy with black pepper.

Preheat oven to 400 degrees F (200 degrees C).

Place pizza crust on a baking sheet; brush with olive oil. Spread 1/2 of the gravy over the olive oil.

Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs and 1/4 cup milk together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Top pizza with scrambled eggs and Cheddar cheese.

Bake in the preheated oven until crust is golden brown and top is bubbling, 10 to 15 minutes.