Everything Bagel Biscuits

I saw these Everything Bagel Biscuits on Pinterest the other day and immediately pinned them. I love baking powder biscuits, and they looked fabulous. The recipe has been adapted from Sally's Baking Addiction, so you just know it is going to be good! Her recipes are generally pretty fail proof.
I loved the addition of the Everything Bagel seasoning. I had a jar of it in my spice cupboard that I was needing to use before it went out of date, so this was the perfect recipe to do that!
I love, LOVE baking powder biscuits. I don't think you can have too many recipes for making them either. I have never met a biscuit that I didn't love.

And by that, I mean North American Biscuits, not British Biscuits. In Great Britain, cookies are called biscuits. These are not cookies. Nor are they scones. The two are very different things. They may be put together in a very similar way, and they may look quite similar, but that is where all of the similarity ends.
Scones and biscuits have two very different textures. Scones tend to be a bit drier than biscuits and have a crumblier texture. They are also often much sweeter, and are meant to be enjoyed with butter, cream and jam in most cases. they are also, generally speaking, served cold, not warm.
Biscuits have a much flakier texture and tend to be more on the savory side rather than sweet. More often than not they are enjoyed as the part of a larger meal as a fabulous side, served with butter for spreading and usually served warm with a soup or a stew, sometimes a salad and sometimes with a savory filling such as chicken salad, or ham and cheese.

WHAT YOU NEED TO MAKE EVERYTHING BAGEL BISCUITS
Just a few simple ingredients and I also have provided instructions to make your own bagel seasoning and buttermilk if finding those is an issue for you.

2 1/4 cups (281g) plain all-purpose flour (plus additional flour for patting out)
2 TBS Everything Bagel Seasoning (store prepped or see notes)
1 TBS baking powder (this is correct)
1/2 tsp baking soda
2 tsp granulated sugar
1 tsp garlic powder (not salt)
4 TBS (56g) butter, cold and cubed
4 ounces (113g) full fat brick cream cheese, cold and cubed
1 cup (240ml) cold buttermilk

To top:

2 TBS (30ml) buttermilk, divided
1 heaped TBS Everything Bagel Seasoning

The amount of baking powder in the recipe is the right amount to use. One Tablespoon. It is correct. Soda is added to help give the buttermilk in the recipe extra boosting power.
Make sure your cheese, butter and buttermilk are refrigerator cold for the best results.

To Make Your Own Everything Bagel Seasoning

Whisk together 1 TBS of poppy seeds, 1 TBS sesame seeds, 1 1/2 tsp dried minced onion, 1 1/2 tsp dried garlic flakes and 1 tsp coarse or flaky sea salt.

Make Your Own Buttermilk

Whisk together equal amount of full fat plain yogurt and full fat milk to the full amount of buttermilk needed. Leave five minutes to clabber.

Whisk together 1 TBS of lemon juice or white vinegar with full fat milk to make the amount of buttermilk required. Leave five minutes to clabber.

HOW TO MAKE EVERYTHING BAGEL BISCUITS

These are really simple to make. Read through the recipe several times to familiarize yourself and then making them will be a breeze with no surprises.

Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a medium sized baking sheet, lined with baking paper. (You can also use a 10-inch iron skillet.)Whisk the flour, baking powder, soda, bagel seasoning, salt, and sugar together in a large bowl. Drop in both the cold butter and the cold cream cheese.Using a pastry blender or two round bladed knives, cut the fats into the flour mixture until you have a dry mixture with coarse crumbs. (Alternately you can do this in a food processor by pulsing a couple of times, then dumping into a bowl.)Make a well in the center and pour in the buttermilk. Using a rubber spatula or a fork, mix together just until the mixture begins to come together. It will be a shaggy dough.Tip out onto a lightly floured surface and gently bring together with lightly floured hands. (The dough will be a bit sticky. You will need to make sure your work surface and your hands are floured.) Gently pat out to a rectangle 3/4 of an inch thick. Fold in half and turn one quarter.Repeat the patting and folding three times.

Using a sharp 3-inch cutter, without twisting the cutter, using a sharp up and down motion cut into 8 biscuits. You may need to pull together re-pat the scraps to get 8 biscuits. Bear in mind that the re-patted ones will not be as attractive as the ones from the first cut.

Place onto the prepared baking sheet, or in the skillet, so that they are touching each other. Brush the tops with half of the buttermilk. (Make sure none drips down the sides.)Bake for 10 minutes. Remove the partially baked biscuits from the oven and brush with the remaining buttermilk. Sprinkle the Everything Bagel seasoning over top.Bake for an additional 10 to 15 minutes longer until golden brown. Enjoy warm with lashing of butter.Store leftovers, tightly covered, in the refrigerator for up to 5 days.

HINTS AND TIPS FOR PERFECT BISCUITS
Make sure your butter, cream cheese and buttermilk are ice cold. Even if this means cutting the cheese and butter into cubes and sticking them into the freezer for a few minutes to bring them back to the right chilled temperature.
Use a light touch when handling the dough. This is everything and makes the difference between a good biscuit and a great biscuit. Over-handling the dough creates a biscuit that is tough.
Do NOT twist the cutter when cutting out your biscuits. Your biscuits will be inclined to raise lopsided if you do and the rise will be hampered. You get a much better rise from straight up and down.
Get as many cuts from the first patting out as possible. Your biscuits will be much more attractive. Any scraps repatted will still be good biscuits but will not be as nice in appearance.
When brushing the buttermilk on top of the biscuits, don't be tempted to overdo it or to allow it to run down the sides. To do so will also hamper your rise.

These came out perfectly light, flaky and delicious. I was a bit worried that they might be too salty, or too garlicky, but all of my fears were for naught. These were just perfect.
I enjoyed one hot out of the oven with lashings of butter spread on it. I couldn't resist having a cheeky second one as they were so delicious. I highly recommend!

If you love North American biscuits as much as I love North American biscuits, then you will know that there is no such thing as too many biscuit recipes, and you will also appreciate the following tempting recipes!
QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - Flaky, tender and delicious, this is the perfect sized buttermilk biscuit recipe for the smaller family. This small batch recipe makes only four delicious biscuits that practically melt in the mouth.
YOGURT BISCUITS & HONEY CARDAMON BUTTER - Only three ingredients are needed to make these light and fluffy biscuits. Yogurt, salt and self-rising flour. They come out beautifully flaky and delicious. The Honey Cardamon Butter goes with them perfectly. The biscuits and that butter are a truly delectable combination.
RECIPE HEREYield: 8 nice sized biscuitsAuthor: Marie Rayner

Everything Bagel Biscuits

Prep time: 20 MinCook time: 20 MinTotal time: 40 MinButtery and flaky these biscuits have a wonderful flavor and crunch from the use of Everything Bagel Seasoning. They are quite simply delicious.

Ingredients

2 1/4 cups (281g) plain all-purpose flour (plus additional for patting out)
2 TBS Everything Bagel Seasoning (store prepped or see notes)
1 TBS baking powder (this is correct)
1/2 tsp baking soda
2 tsp granulated sugar
1 tsp garlic powder (not salt)
4 TBS (56g) butter, cold and cubed
4 ounces (113g) full fat brick cream cheese, cold and cubed
1 cup (240ml) cold buttermilk

To top:

2 TBS (30ml) buttermilk, divided
1 heaped TBS Everything Bagel Seasoning

Instructions

Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a medium sized baking sheet, lined with baking paper. (You can also use a 10-inch iron skillet.)
Whisk the flour, baking powder, soda, bagel seasoning, salt, and sugar together in a large bowl. Drop in both the cold butter and the cold cream cheese.
Using a pastry blender or two round bladed knives, cut the fats into the flour mixture until you have a dry mixture with coarse crumbs. (Alternately you can do this in a food processor by pulsing a couple of times, then dumping into a bowl.)
Make a well in the center and pour in the buttermilk. Using a rubber spatula or a fork, mix together just until the mixture begins to come together. It will be a shaggy dough.
Tip out onto a lightly floured surface and gently bring together with lightly floured hands. (The dough will be a bit sticky. You will need to make sure your work surface and your hands are floured.) Gently pat out to a rectangle 3/4 of an inch thick. Fold in half and turn one quarter.
Repeat the patting and folding three times.
Using a sharp 3-inch cutter, without twisting the cutter, using a sharp up and down motion cut into 8 biscuits. You may need to pull together re-pat the scraps to get 8 biscuits. Bear in mind that the re-patted ones will not be as attractive as the ones from the first cut.
Place onto the prepared baking sheet, or in the skillet, so that they are touching each other. Brush the tops with half of the buttermilk. (Make sure none drips down the sides.)
Bake for 10 minutes. Remove the partially baked biscuits from the oven and brush with the remaining buttermilk. Sprinkle the Everything Bagel seasoning over top.
Bake for an additional 10 to 15 minutes longer until golden brown. Enjoy warm with lashing of butter.
Store leftovers, tightly covered, in the refrigerator for up to 5 days.

Notes

To Make Your Own Everything Bagel Seasoning

Whisk together 1 TBS of poppy seeds, 1 TBS sesame seeds, 1 1/2 tsp dried minced onion, 1 1/2 tsp dried garlic flakes and 1 tsp coarse or flaky sea salt.

Make Your Own Buttermilk

Whisk together equal amount of full fat plain yogurt and full fat milk to the full amount of buttermilk needed. Leave five minutes to clabber.

Whisk together 1 TBS of lemon juice or white vinegar with full fat milk to make the amount of buttermilk required. Leave five minutes to clabber.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!