Comforting, warm, and oh-so buttery, <a href="https://www.saveur.com/how-to-make-biscuits/">homemade biscuits</a> are hard not to love. And while we'll gladly eat any biscuit that crosses our path, these are the biscuits we dream of most.

Comforting, warm, and oh-so buttery, <a href=”https://www.saveur.com/how-to-make-biscuits/”>homemade biscuits</a> are hard not to love. And while we’ll gladly eat any biscuit that crosses our path, these are the biscuits we dream of most. (Matt Taylor-Gross/)

Powdery fine "00" flour makes for a supremely fluffy biscuit in this simple, four-ingredient recipe. Get the recipe for <a href="https://www.saveur.com/ruth-reichls-cream-biscuits-recipe/">Ruth Reichl's Easy, 4-Ingredient Cream Biscuits</a>

Powdery fine “00” flour makes for a supremely fluffy biscuit in this simple, four-ingredient recipe. Get the recipe for <a href=”https://www.saveur.com/ruth-reichls-cream-biscuits-recipe/”>Ruth Reichl’s Easy, 4-Ingredient Cream Biscuits</a> (Matt Taylor-Gross/)

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. Get the recipe for <a href="https://www.saveur.com/article/recipes/liz-smiths-biscuits/">Liz Smith's Biscuits</a>

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. Get the recipe for <a href=”https://www.saveur.com/article/recipes/liz-smiths-biscuits/”>Liz Smith’s Biscuits</a> (Helen Rosner/)

Treated like puff pastry, the dough for these buttery biscuits is rolled and folded several times to create multiple flaky layers. Get the recipe for <a href="http://www.saveur.com/nancy-silvertons-all-butter-biscuits-recipe">Nancy Silverton's All-Butter Biscuits</a>

Treated like puff pastry, the dough for these buttery biscuits is rolled and folded several times to create multiple flaky layers. Get the recipe for <a href=”http://www.saveur.com/nancy-silvertons-all-butter-biscuits-recipe”>Nancy Silverton’s All-Butter Biscuits</a> (Matt Taylor-Gross/)

This honey butter-topped biscuit recipe, from Jean-Paul Bourgeois, executive chef at Blue Smoke in New York City, earned first prize in the 2017 Charleston Food & Wine Festival's Battle of the Biscuits. High-quality dairy—and high-fat dairy—are two of chef Bourgeois' tricks to making them extra-special. Look for either high-fat buttermilk or a higher fat, European-style butter, which make for a more delicate, flakier texture. Get the recipe for <a href="https://www.saveur.com/flaky-honey-butter-biscuit-recipe/">Super-Flaky Buttermilk Biscuits With Honey Butter</a>

This honey butter-topped biscuit recipe, from Jean-Paul Bourgeois, executive chef at Blue Smoke in New York City, earned first prize in the 2017 Charleston Food & Wine Festival’s Battle of the Biscuits. High-quality dairy—and high-fat dairy—are two of chef Bourgeois’ tricks to making them extra-special. Look for either high-fat buttermilk or a higher fat, European-style butter, which make for a more delicate, flakier texture. Get the recipe for <a href=”https://www.saveur.com/flaky-honey-butter-biscuit-recipe/”>Super-Flaky Buttermilk Biscuits With Honey Butter</a> (Matt Taylor-Gross/)

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 <a href="https://www.saveur.com/article/Recipes/Classic-Biscuits-Gravy/">Biscuits with Sawmill Gravy</a>

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 <a href=”https://www.saveur.com/article/Recipes/Classic-Biscuits-Gravy/”>Biscuits with Sawmill Gravy</a> (Maxime Iattoni/)

Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Honey-and-Herb-Biscuits/">Honey and Herb Biscuits</a>

Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Honey-and-Herb-Biscuits/”>Honey and Herb Biscuits</a> (Todd Coleman/)

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 <a href="http://www.saveur.com/oyster-pie-with-buttermilk-biscuits-recipe">Oyster Pie with Buttermilk Biscuits</a>

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 <a href=”http://www.saveur.com/oyster-pie-with-buttermilk-biscuits-recipe”>Oyster Pie with Buttermilk Biscuits</a> (Christina Holmes; Spoon from Old World Kitchen/)

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 <a href="https://www.saveur.com/article/recipes/biscuits-with-pancetta-collard-greens-marbleized-eggs-and-espresso-aioli/">Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli</a>

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 <a href=”https://www.saveur.com/article/recipes/biscuits-with-pancetta-collard-greens-marbleized-eggs-and-espresso-aioli/”>Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli</a> (Joseph De Leo/)

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 <a href="https://www.saveur.com/bologna-egg-cheese-biscuit-recipe/">Seared Bologna, Egg, and Cheese Biscuit Sandwiches with Sweet Mustard</a>

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 <a href=”https://www.saveur.com/bologna-egg-cheese-biscuit-recipe/”>Seared Bologna, Egg, and Cheese Biscuit Sandwiches with Sweet Mustard</a> (William Hereford/)
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Source: https://www.saveur.com/gallery/buttery-biscuit-recipes/