Everything Drop Biscuits with Cream Cheese Recipe

Everything Drop Biscuits with Cream Cheese - THEY’RE GOING TO throw me out of New York City for saying this, but there are times when a bagel can feel like too much, too heavy to go with a simple breakfast. I’ll head toward the Holland Tunnel now; I know I’ve shamed my adopted home. But if I go far enough south, nobody is going to question my occasional preference for a biscuit (similar to a British scone). They’re quick, tender, with crisp edges, and just the right size to scoop up some scrambled eggs without sending me back to bed for a nap. Don’t trust New Yorkers around biscuits, though—they’re liable to do things like this to them. An everything biscuit may seem a poor replacement for a well-made bagel, but we find it an enjoyable riff on a standard biscuit. It’s also fun to make: you fling a spoonful of simple cream-cheese-enriched biscuit dough into a seed pit of flavor, give it a tumble, and bake it in the oven. Once the biscuit is broken open and slathered with butter, you get the best of both worlds. If you halve it and add more cream cheese, lox, and capers, you’ve created a brunch that people can neatly eat with their hands. As the holster for a fried-egg sandwich, it trumps a bagel any day. [Ducks.]

Makes 12 biscuits
Everything Drop Biscuits with Cream Cheese Recipe

Ingredients for Everything Drop Biscuits with Cream Cheese

  • seed mix
  • 2 tablespoons (15 grams) sesame seeds
  • 2 tablespoons (15 grams) poppy seeds
  • 1 tablespoon (7 grams) onion granules
  • 2 teaspoons (6 grams) garlic granules
  • 1 teaspoon coarse salt
  • biscuits
  • 325 grams (2½ cups) plain flour
  • 2½ teaspoons baking powder
  • 1 teaspoon coarse salt
  • 55 grams (4 tablespoons) cold unsalted butter, cut into cubes
  • 115 grams (4 ounces) plain cream cheese, cold, cut into cubes
  • 235 ml (1 cup) buttermilk

Directions for Everything Drop Biscuits with Cream Cheese

  1. Heat the oven to 230°C/gas 9. Line a large baking sheet with parchment paper. Combine the seeds with the onion and garlic granules and coarse salt in a small bowl. In a larger bowl, combine the flour, baking powder, and 1 teaspoon salt. Scatter the butter and cream cheese over the dry mixture, and use your fingertips or a pastry blender to work them in until the mixture resembles rubbly sand. Add the milk or buttermilk, and stir until just combined, with the dough clumping together.
  2. Drop the dough in about twelve equal mounds (it’s okay if you get more or less), one at a time, into the everything-seed mixture. Use your fingertips to give them a little half-roll through the seeds, and space them evenly on the baking sheet. Repeat with remaining dough. (You’ll have some extra seeds. I love these as a garnish.) Bake until golden and your home smells like a bagelry, about 12 minutes.
  3. note The biscuits are best on the first day. You can freeze the unbaked dough in mounds. Let warm slightly from freezer, then roll in the seeds before baking.

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