Let me start off by saying these are the easiest biscuits I have ever made in my entire life! King Arthur’s self-rising flour is great (actually it’s downright amazing) and eliminates the need for eggs, baking soda, or baking powder! Literally throw in a few ingredients, stir, bake, and devour! Oh, did I mention the biscuits are DELICIOUS! Good luck sticking to the serving size on this one folks.

Even though these biscuits are totally fabulous on their own, I thought I would gussy them up a bit and share with you my three favorite ways to enjoy biscuits!

#1. Biscuits with Whipped Maple Butter

One of my favorite restaurants serves biscuits with the most addicting whipped honey butter. Every time I go I inevitably end up eating so many biscuits (solely because of the butter) that I hardly touch my dinner. This recipe was created out of my love for that honey butter and my desire to create something outside of the box.

I’m sure most of you have tried honey butter, but what about maple butter? If you haven’t you should, and if you have you should try this version because it is bomb.

The sweetness of the vanilla bean coupled with the spice of the cinnamon make this spread truly irresistible. Plus, it is incredibly simple to make. Perfect for throwing on the table at brunch to “wow” your guests.

I paired my maple butter with King Arthur’s classic biscuit and it was wonderful! Since the butter is so sweet I didn’t want to overwhelm the palette with a sugary biscuit. This recipe was perfect! The best part? Only 3 ingredients! (No, I am not pulling your leg!)

So what are you waiting for! Make these puppies for your family (or treat yo’ self) tomorrow morning!

The Recipe:

Whipped Maple Butter

Ingredients:
1 stick salted butter
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/2 vanilla bean, scraped and seeded

Directions:
1.In the b owl of a stand mixer fitted with the balloon attachment, whip butter until light and fluffy (approximately 2-3 minutes).

2. Add maple syrup and beat until fully incorporated.

3. Add cinnamon and vanilla bean caviar and mix until well combined.

Easy Self-Rising Biscuits
(Recipe from King Arthur Flour)
* Yields about 1 dozen 2″ biscuits

Ingredients:
2 cups (226 g) King Arthur Unbleached Self-Rising Flour
1/4 cup cold butter, unsalted (cut into cubes)
2/3 to 3/4 cup cold milk or buttermilk

Directions:
1. Preheat oven to 425° F.

2. Place the flour in a large bowl.

3. Cut in butter with a pastry blender until chunks are the size of peas.

4. Add the milk and stir until the dough comes together and no longer sticks to the sides of the bowl. Add additional flour or milk (a tablespoon at a time) if necessary.

5. Place the dough onto a well-floured surface. Fold it over on itself several times.

6. Roll dough into a ball and pat down into a 5” by 8 1/2” rectangle, between 1/2” and 3/4″ thick.

7. Use a 2” cutter to cut biscuits (re-roll and pat down scraps to cut more biscuits). Place onto baking sheet lined with parchment paper or silicone baking mat.

8. Put biscuits into the freezer for 20 minutes.

9. Bake in oven until golden brown, 10-15 minutes. Let cool on pan for 5 minutes before transferring to wire rack to further cool. Serve hot.

#2. Strawberry Pepper Biscuits

I know, it sounds, well interesting; but, as the saying goes, “Don’t knock it, ’til you try it.”

Seriously! Because this is one unique flavor combo you don’t want to miss out on. Think of this as strawberry shortcake’s spicy twin sister.

A while back I published my Strawberry Pepper Scone Recipe (which you can find here) and it was such a huge hit I couldn’t resist doing a biscuit version! The results did not disappoint!

For the biscuit, I adapted King Arthur’s “Self-rising Cream Biscuits for Shortcake Recipe” by adding a little cubed butter for a flakier texture and some more sugar to sweeten ‘em up a bit! I also decreased the cream because the juice from the strawberries tends to make the dough a bit sticky.

Even if they don’t look too pretty when you are making them, don’t worry! They always bake wonderfully. These biscuits are great for breakfast, brunch, or even dessert! My favorite way to enjoy them is alongside a cup of freshly brewed coffee!

The Recipe:

Strawberry Pepper Biscuits
(Adapted from King Arthur’s Self-Rising Cream Biscuits for Shortcake Recipe)
* Yields about 1 dozen 2″ biscuits

Ingredients:
2 cups (226 g) King Arthur Unbleached Self-Rising Flour
1/4 cup (50 g) granulated sugar
1 teaspoon coarsely ground black pepper
1/4 cup unsalted butter, very cold and cubed
1 teaspoon vanilla extract
2/3 cup + 2 tablespoons heavy cream (Plus more for brushing on tops)
3/4 cup quartered strawberries

Directions:
1. Preheat oven to 425°F.

2. Whisk together the flour, sugar, and black pepper.

3. Cut in butter using a pastry blender.

4. In a separate bowl, whisk together the vanilla and heavy cream.

5. Make a well in the center of the dry ingredients. Pour the vanilla/cream mixture into the well, and stir until dough comes together.

6. Gently fold in strawberries until evenly distributed. (The dough will be a little sticky.)

7. Turn the dough out onto a well-floured work surface. Roll into a ball and pat down into a 7″ circle about 1/2″ thick.

8. Use a 2” round cutter to cut biscuits. Place them onto a baking sheet lined with parchment paper or silicone baking mat. Brush the tops with additional cream.

9. Place biscuits in the freezer for 20 minutes.

10. Bake the biscuits until golden brown, 12-16 minutes.

11. Cool biscuits on the baking sheet for 5 minutes before transferring them to a wire rack to further cool.

#3. French Toast Biscuits

Leftover biscuits always create a dilemma, because let’s face it, biscuits just aren’t as good reheated, but at the same time you don’t want to toss them in the trash… I now have a solution for the day-after biscuit crisis! I present to you French Toast Biscuits!

Not only are leftover biscuits wonderful as french toast, stale biscuits actually work even better! Why? Using old biscuits keeps them from becoming too soggy during their custard bath.

I used the leftover biscuits from when I brought the aforementioned biscuits with whipped maple butter to a brunch. It felt wonderful not to have them go to waste!

To make my French Toast Biscuits, you cook the biscuits just like you would classic french toast. Mix all the ingredients together, soak a couple minutes in the custard, then cook on the skillet or griddle until perfectly golden brown.

P.S. The size of these French Toast Biscuits makes them perfect for dipping! Remember french toast sticks? Yeah, this is the homemade version of those. Great for kids or breakfast on-the-go!

Slightly crunchy on the outside and warm and soft on the inside, this is my new favorite breakfast idea! Make these for your kids, husband, or whoever! I guarantee they will love you forever (or at least until the biscuits run out).

The Recipe:

For the Biscuits:
Use the same recipe for the Biscuits and Whipped Maple Butter (Easy Self-rising Biscuits)
*Best to use day-old biscuits

To Make French Toast Biscuits:

Ingredients:
1/2 cup milk
1/2 cup heavy cream
3 large eggs
2 teaspoons vanilla extract
Dash of salt (1/8 teaspoon)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Butter for greasing skillet
Maple syrup and powdered sugar (optional) for topping

Directions:
1. Begin heating skillet over medium heat.

2. Whisk together ingredients until very well incorporated.

3. Pour mixture into a shallow pan. Cut biscuit into halves and soak in custard for 1 1/2 to 2 minutes on each side.

4. While biscuit halves are soaking, place 1 tablespoon of butter into the skillet and swirl around until pan is coated.

5. Remove biscuits from custard allowing excess liquid to drain off. Place on skillet and cook until golden brown on both sides.

6. In between batches, wipe out pan and add additional butter, swirling to coat the bottom of the pan.

7. Serve hot with maple syrup and powdered sugar.