Assorted Biscuits Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper and set aside. Place a rack in the center of the oven.

Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.

Cut in cold butter: Add the very cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep butter cold.

Add wet ingredients: In a separate measuring cup whisk the cold buttermilk with vanilla extract. Make a well in the center of the dry mixture and pour in the buttermilk. Stir gently with a spatula until the dough just comes together—do not overmix. The dough should be slightly shaggy and sticky.

Chill briefly (optional): If your kitchen is warm, cover the bowl and chill the dough in the refrigerator for 15–20 minutes to firm up the butter and make shaping easier.

Fold in savory mix-ins: Turn the dough out onto a lightly floured surface. Gently press the dough flat into a rough rectangle. Evenly sprinkle the grated cheddar, chopped chives, and black pepper over the dough. Fold the dough over itself 2–3 times to incorporate the add-ins without overworking. If making both savory and sweet batches, divide the dough now into portions for each flavor.

Shape savory biscuits: Pat the savory portion to about 1-inch thickness. Using a 2.5-inch round cutter (or biscuit cutter), press straight down without twisting to cut biscuits. Re-roll scraps gently (do not overwork) and cut remaining biscuits. Place biscuits 1 inch apart on prepared baking sheet.

Incorporate sweet mix-ins: For the sweet batch, turn the dough portion onto a floured surface and press to about 1-inch thickness. Evenly sprinkle the dried cranberries and orange zest over the dough. Fold the dough over 2 times to distribute add-ins. Gently pat to 1-inch thickness again.

Shape sweet biscuits: Cut with a 2.5-inch round cutter, placing rounds on prepared baking sheet about 1 inch apart. Lightly re-roll scraps and cut additional biscuits.

Make egg wash: In a small bowl whisk the egg with 1 tablespoon milk until smooth.

Brush and sugar (optional): Brush the tops of each biscuit with the egg wash for a golden finish. If making sweet biscuits, sprinkle a little coarse sugar on top. For savory biscuits, leave plain or sprinkle a pinch of extra chives or grated cheese on top.

Bake: Bake biscuits in the preheated oven for 12–15 minutes, rotating the pan halfway through, until tops are golden brown and bottoms are set. Smaller biscuits may take 10–12 minutes; larger biscuits 15–18 minutes.

Cool and serve: Remove from oven and transfer biscuits to a wire rack. Let rest 5 minutes before serving warm. Biscuits are best eaten same day; to reheat, warm in a 180°C (350°F) oven for 5–7 minutes.