Description
Delicious Everything Bagel Swim Biscuits with a flaky texture and savory seasoning blend.
Ingredients
Scale
- 2 1/4 cups (281 g) all-purpose flour, good quality
- 1 cup (240 ml) cold buttermilk
- 1/4 cup (4 Tbsp; 56 g) unsalted butter, cold
- 4 ounces (113 g) full-fat brick cream cheese
- 1 Tablespoon poppy seeds
- 1 Tablespoon sesame seeds
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons dried garlic flakes
- 1 teaspoon coarse sea salt or flaky sea salt
- 2 Tablespoons everything bagel seasoning (incorporated in dough)
- 1 heaping Tablespoon everything bagel seasoning (for topping)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 Tablespoons (30 ml) buttermilk, divided (for brushing biscuit tops)
Instructions
- Step 1: Preheat your oven to 425°F (218°C). A hot oven is essential to ensure biscuits rise properly and produce a crispy outer crust with a tender interior.
- Step 2: In a small bowl, combine 1 Tablespoon poppy seeds, 1 Tablespoon sesame seeds, 1 1/2 teaspoons dried minced onion, 1 1/2 teaspoons dried garlic flakes, and 1 teaspoon coarse sea salt or flaky sea salt. Mix well to ensure an even distribution of flavors.
- Step 3: In a large mixing bowl, whisk together 2 1/4 cups (281 g) all-purpose flour, 2 Tablespoons everything bagel seasoning (from the mixture above), 1 Tablespoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons granulated sugar, 1 teaspoon garlic powder, and 1/2 teaspoon salt until fully combined.
- Step 4: Make a well in the center of the dry ingredients. Pour 1 cup (240 ml) cold buttermilk into the well and add 4 ounces (113 g) cream cheese and 1/4 cup (56 g) cold unsalted butter cut into small pieces. Using a pastry cutter, fork, or your hands, combine ingredients gently, mixing just until the dough begins to come together. Overmixing can result in dense biscuits. The mixture should form coarse crumbs before hydration and a shaggy dough afterward.
- Step 5: Pour the dough and any loose crumbles onto a floured work surface. Using floured hands, gently knead the dough only until it just comes together. Avoid overworking to keep the biscuits light and flaky.
- Step 6: Flatten the dough using a floured rolling pin or hands into a roughly 3/4 inch (approximately 2 cm) thick rectangle. Aim for an even thickness for uniform baking. Do not overwork or stretch the dough; rolling should be gentle.
- Step 7: Using a 3-inch (7.5 cm) biscuit cutter, cut biscuits from the dough without twisting the cutter. Press straight down to cut clean edges. Twisting can seal edges and prevent biscuits from rising properly. Gather scraps, re-flatten gently, and cut additional biscuits as needed.
- Step 8: Place cut biscuits on a baking sheet, leaving a small space between each. Brush the tops with 1 Tablespoon (15 ml) buttermilk to promote browning and add richness.
- Step 9: Bake in the preheated oven at 425°F (218°C) for about 12 minutes.
- Step 10: Remove biscuits from the oven partway through baking (around halfway at 12 minutes), brush with the remaining 1 Tablespoon (15 ml) buttermilk and sprinkle with 1 heaping Tablespoon everything bagel seasoning for extra flavor and texture.
- Step 11: Return the biscuits to the oven and continue baking until lightly golden and just firm to the touch, totaling 20-25 minutes of bake time. Remove from oven and serve warm.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight or heat sources.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap biscuits individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before reheating.
- To avoid dense biscuits, do not overwork the dough after adding buttermilk; mix only until just combined before transferring to a floured surface.
- If tops are not browning well, brush with buttermilk two minutes before the end of baking for improved color and shine.
- If baking from frozen, increase baking time by 5-10 minutes at 425°F (218°C), checking for golden brown exterior before removing.
- For even biscuit size and rise, avoid twisting the biscuit cutter and press straight down.
- If biscuits do not rise, ensure baking powder and baking soda are fresh prior to mixing.
- Serve warm with roasted vegetables or a simple green salad on the side.
- Pair with creamy tomato soup or your favorite chili.
- Use biscuits to make biscuits and gravy or breakfast sandwiches.
- Add biscuits to brunch spreads with eggs or smoked salmon.
- Top with cream cheese or whipped feta for extra richness.
- Drizzle with honey or hot sauce to add contrast in flavors.
Nutrition
- Serving Size: 1 biscuit
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source