Description
These Everything Bagel Swim Biscuits are a savory twist on classic biscuits, infused with the iconic flavors of everything bagel seasoning. Made with cream cheese and cold buttermilk, they feature a tender, flaky interior with a crispy, golden crust topped with a hearty sprinkle of poppy seeds, sesame seeds, garlic, onion, and sea salt. Perfect for breakfast, brunch, or as a flavorful side to any meal.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281 g) all-purpose flour, good quality
- 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
Dairy and Wet Ingredients
- 1 cup (240 ml) cold buttermilk
- 4 ounces (113 g) full-fat brick cream cheese
- 1/4 cup (4 Tbsp; 56 g) unsalted butter, cold, cut into small pieces
- 2 Tablespoons (30 ml) buttermilk, divided (for brushing biscuit tops)
Topping
- 1 heaping Tablespoon everything bagel seasoning (for topping)
Instructions
- Preheat the oven: Set your oven to 425°F (218°C). A hot oven is critical to achieve a proper rise, creating biscuits with a crisp outside and tender inside.
- Prepare the everything bagel seasoning mix: 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. Stir well to blend all flavors evenly.
- Combine dry ingredients: In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 2 Tablespoons of the prepared everything bagel seasoning, baking powder, baking soda, sugar, garlic powder, and 1/2 teaspoon salt until everything is well incorporated.
- Mix wet ingredients into dry: Create a well in the flour mixture and pour in 1 cup cold buttermilk, then add the cream cheese and cold butter pieces. Using a pastry cutter, fork, or your hands, gently mix just until the dough begins to form coarse crumbs turning into a shaggy dough. Be careful not to overmix to avoid dense biscuits.
- Knead the dough: Transfer dough and any scraps to a floured surface. Gently knead with floured hands just until the dough comes together; overworking will toughen the biscuits.
- Roll out the dough: Flatten the dough with a rolling pin or your hands into a 3/4 inch (about 2 cm) thick rectangle, aiming for uniform thickness without stretching or overworking.
- Cut the biscuits: Using a 3-inch (7.5 cm) biscuit cutter, press straight down to cut biscuits from the dough. Avoid twisting the cutter to preserve the edges. Re-flatten scraps gently and cut remaining biscuits.
- Prepare for baking: Place biscuits on a baking sheet spaced slightly apart. Brush tops with 1 Tablespoon buttermilk to encourage browning.
- Bake halfway and top: Bake biscuits at 425°F for about 12 minutes. Remove from oven, brush with remaining 1 Tablespoon buttermilk, and generously sprinkle with 1 heaping Tablespoon everything bagel seasoning.
- Finish baking: Return biscuits to the oven and bake for an additional 8-13 minutes, until tops are lightly golden and biscuits feel firm to the touch. Serve warm.
Notes
- Do not twist the biscuit cutter to ensure proper rising and flakiness.
- Keep all dairy ingredients cold to produce tender, flaky biscuits.
- Use a high-quality all-purpose flour for best texture.
- Brush with buttermilk before and halfway through baking for a golden, flavorful crust.
- These biscuits are best served fresh and warm but can be reheated gently in the oven.
