Description
These tender everything bagel inspired biscuits use a mix of cream cheese and butter in the dough and plenty of everything bagel seasoning. Feel free to use store-bought everything seasoning or the homemade version below.
Ingredients
Everything Bagel Seasoning
- 1 Tablespoon poppy seeds*
- 1 Tablespoon sesame seeds*
- 1 and 1/2 teaspoons dried minced onion*
- 1 and 1/2 teaspoons dried garlic flakes*
- 1 teaspoons coarse salt
Biscuits
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus extra for hands and work surface
- 2 Tablespoons everything bagel seasoning (recipe above)
- 1 Tablespoon baking powder (yes, Tablespoon)
- 1/2 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed*
- 4 ounces (113g) full-fat brick cream cheese, cold and cubed*
- 1 cup (240ml) cold buttermilk*
Topping
- 2 Tablespoons (30ml) buttermilk, divided
- 1 heaping Tablespoon everything bagel seasoning (recipe above)
Instructions
- Preheat oven to 425°F (218°C).
- Make the seasoning: Mix all of the everything bagel seasoning ingredients together.
- Make the biscuits: Place the flour, 2 Tablespoons everything bagel seasoning, baking powder, baking soda, granulated sugar, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cream cheese and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
- Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk on top. Fold everything together with a large spoon or silicone spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
- Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
- Cut into 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough—this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
- Brush the tops with 1 Tablespoon buttermilk. Bake for 10 minutes. Remove partially baked biscuits from the oven and brush with remaining Tablespoon of buttermilk and sprinkle remaining everything bagel seasoning on top. Return to the oven until the biscuits are golden brown on top, about 10-15 more minutes.
- Remove from the oven and enjoy warm.
- Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 5. Wrap up tightly in plastic wrap (plastic wrap is best for freshness) and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 6. Also, after step 5, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 6.
- Special Tools (affiliate links): Glass Mixing Bowl | Pastry Cutter or Food Processor | Wooden Spoon or Silicone Spatula | 3-Inch Biscuit Cutter | 10-inch Cast Iron Skillet or Baking Sheet | Pastry Brush
- Everything Bagel Seasoning: If you don’t care for one of the everything bagel seasonings, feel free to swap it out with another that you love. If you’re using store-bought everything bagel seasoning, you need 3 heaping Tablespoons.
- Butter & Cream Cheese: Cut each into 1/2 inch cubes. Keep both as cold as possible until you need them. I recommend placing the cubed butter and cream cheese in the freezer as you mix the everything seasoning and dry ingredients together.
- Buttermilk: Buttermilk, an acidic ingredient, is best since we’re using baking soda in the dough. Baking soda require an acid. If you don’t have buttermilk, you can make your own DIY sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing—you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
- Cast Iron Skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can. Place in the preheated oven for 15 minutes before arranging the shaped biscuits in it.