Description
These Everything Bagel Swim Biscuits combine the bold, savory flavors of classic everything bagel seasoning with a tender, flaky biscuit texture. Perfectly buttery with a crisp golden crust and studded with poppy seeds, sesame seeds, garlic, and onion, these biscuits make a delightful accompaniment to any breakfast or brunch table.
Ingredients
Scale
Dough Ingredients
- 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
- 2 Tablespoons everything bagel seasoning (incorporated in dough)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Everything Bagel Seasoning Mix
- 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
Topping
- 1 heaping Tablespoon everything bagel seasoning (for topping)
- 2 Tablespoons (30 ml) buttermilk, divided (for brushing biscuit tops)
Instructions
- Preheat Oven: 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.
- Mix Everything Bagel Seasoning: 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 evenly distribute flavors.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 2 Tablespoons of the everything bagel seasoning mix, baking powder, baking soda, granulated sugar, garlic powder, and salt until fully combined.
- Add Wet Ingredients and Mix: Make a well in the center of the dry ingredients. Pour in the cold buttermilk, add the cream cheese and cold unsalted butter cut into small pieces. Using a pastry cutter, fork, or your hands, gently combine just until the dough begins to come together, forming coarse crumbs then a shaggy dough.
- Knead Gently: Pour the dough onto a floured surface and gently knead with floured hands just until it comes together. Avoid overworking to keep biscuits light and flaky.
- Roll Out Dough: Flatten the dough into a roughly 3/4 inch thick rectangle using a floured rolling pin or hands, ensuring an even thickness for uniform baking. Avoid overworking the dough.
- Cut Biscuits: Using a 3-inch biscuit cutter, press straight down into the dough to cut biscuits, avoiding twisting. Gather scraps, gently re-flatten, and cut additional biscuits as needed.
- Prepare for Baking: Place biscuits on a baking sheet spaced slightly apart. Brush the tops with 1 Tablespoon of buttermilk to encourage browning and richness.
- Bake Initial Time: Bake in the preheated oven for about 12 minutes.
- Mid-Bake Topping: Remove the biscuits halfway through baking, brush tops with the remaining 1 Tablespoon of buttermilk, and sprinkle generously with 1 heaping Tablespoon of everything bagel seasoning for extra flavor and texture.
- Finish Baking: Return biscuits to the oven and continue baking until they are lightly golden and just firm to the touch, totaling 20-25 minutes of bake time. Remove from oven and serve warm.
Notes
- Use cold butter and cream cheese to ensure flakier biscuits.
- Avoid overmixing and over-kneading the dough to keep biscuits tender and light.
- Press the biscuit cutter straight down without twisting to allow proper rising.
- Brush with buttermilk before and midway through baking for best crust development.
- Enjoy fresh but these biscuits can be stored in an airtight container for up to 2 days or frozen for longer storage.
