Everything Bagel Biscuits. Classic biscuits baked in a 10 inch skillet, topped with a garlicky onion everything toping, and smeared with a dill cream cheese. All the best parts of a bagel in one bite sized biscuit.

I know what you’re thinking, another everything bagel recipe? They’re everywhere. The day I finished this recipe, they had even developed everything bagel ice cream (I don’t know how I feel about that). But these biscuits are one of the baked goods that should definitely be bagelified. They’re the same fluffy biscuit you know and love, with all the savoriness and crunch from the seedy topping, and the creamy herb shmear seals the deal.

@dishingwithdelaney
Everything but the Bagel Biscuits #traderjoe #baking #recipe #tiktokdiy #everythingbagel #everythingbutthebagel
♬ Lofi – Domknowz

Everything Biscuits Ingredients:

Nothing fancy here. Just the classic bagel ingredients. You can omit the dill and cream cheese if that’s not your thing. While buttermilk may be an extra buy, it is what makes these biscuits fluffy and moist.

Everything Bagel Seasoning is truly everywhere. Lots of people rave about the Trader Joe’s mix, but I personally love the McCormick blend.

The Everything Bagel Biscuits Process

These biscuits come together in one bowl and only take a few simple steps. They’re pretty similar to that of a scone or pie. Incorporate cold butter into flour, add hydration, and bake.

Start with your flour and leaveners, both baking powder and baking soda. Then smush in your cold cubed butter until they’re no larger than cheerios. Add in your buttermilk and mix until a shaggy dough forms. It’s not going to be fully incorporated, but that’s okay.

Dump your dough onto a lightly floured surface or pastry mat and pat into a 3/4 inch tall rectangle. Fold your dough in half hamburger style, smush down, rotate, and fold again. This creates butter layers in your dough, so they’ll be light and fluffy in the oven.

Re-pat your dough into a 3/4 inch tall rectangle and punch 2 inch circles of dough out (I use the top of a lightly floured cup). Once you have run out of room, quickly knead the scraps into another rectangle and repeat. You should end up with between 12-13 biscuits.

Arrange them in your skillet, brush with buttermilk, and sprinkle with lots of everything but the bagel seasoning. Bake and enjoy your wonderfully fluffy everything bagel biscuits!

The Dip:

While the biscuits bake, combine chopped dill and room temperature in a small bowl. It’s a simple and quick spread that really amps up the bagel energy.

Tips and Tricks:

Keep it cold. The colder the butter and milk, the flakier your final biscuit.
Don’t overwork. The more the gluten develops, the tougher the final crumb of your biscuit. It’s okay if there is a few dry bits, it will come together during the folds.
Don’t twist the bisc. It might sound silly, but when you twist the biscuit dough while punching it, it seals the butter in and prevents it from rising. Punch your dough cutter directly up and down.
Switch it up. No everything bagel seasoning, no problem. These biscuits are fabulous just on their own.