Forget everything bagels — schmear
your cream cheese or butter onto
these yummy Everything Buttermilk Biscuits instead.
Makes
12 biscuits
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Spray a 10-inch cast-iron skillet with cooking spray. Line a large rimmed baking sheet with parchment paper.
Cut butter into flour using a pastry blender in a large bowl until mixture is crumbly; stir in buttermilk with a fork just until combined.
Turn out dough onto a heavily floured surface, and knead several times until dough comes together. Pat or roll dough to ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting cutter; place biscuits on prepared baking sheet. Reroll scraps and cut
as necessary. Freeze biscuits for at least 15 minutes.
Preheat oven to 425°.
Place biscuits in prepared skillet.
Whisk together egg and 1 teaspoon water in a small bowl; brush onto biscuits. Sprinkle with seasoning.
Bake until golden brown, 20 to
25 minutes. Let cool in pan for
5 to 10 minutes. Serve warm with cream cheese.
