Everything Bagel Biscuits
Everything Bagel Biscuits
By Chadwick Boyd
Photo by BROOKE SLEEZAK
All The Flavors You Love About a Bagel…But in a Biscuit!
I created these biscuits for Rachael Ray In Season magazine. With the “Everything Bagel Seasoning” trend going gonzo around the country, it made sense to create a homemade bagel seasoning and fold it into biscuit dough. The result is a tall, tangy biscuit with bits of garlic, onion and all the seeds and salt we love with an everything bagel.
These biscuits can be cut with a round biscuit cutter, like I did for Rachael Ray, but sometimes I’m just not in the mood. So I use a sharp chef’s knife and cut them into squares. Either way, they are verrrrry tasty. Rarely, does anyone just eat one.
The homemade seasoning is a mix of sesame, poppy, caraway seeds. But, lately, I substitute a good store-bought furikake. Give this version a go first, then adjust to your taste.
Serve this with my homemade dill butter, also featured in Rachael Ray In Season. Just 6 tablespoons of softened salted butter mixed with 2 tablespoons of finely chopped fresh dill.
Chadwick’s Checklist
What you need to know before you cook.
- Use a 2-inch biscuit cutter or cut the biscuits into 1½-inch squares
- Use a standard size, rimmed baking sheet - it helps to contain any loose seeds
- The dill butter (recipe in above headnotes) can be made the day before
- Serve these biscuits with a roasted chicken for supper. YUM!
Serving Size: 12 Prep Time: 20-25 mins Cooking Time: 15 mins
Ingredients
2 cups All-Purpose flour + more for cutting out
1 tablespoon baking powder
1¼ teaspoon baking soda
1 teaspoon sea salt
1 stick very cold unsalted butter
1 cup finely chopped onion
3 tablespoons finely chopped garlic (about 9 cloves)
1 tablespoon + 1½ teaspoons caraway seeds
¾ cup full fat sour cream
⅓ cup cold water
1½ teaspoons poppy seeds
1½ teaspoons sesame seeds
1 teaspoon Kosher salt
Directions
Add the dry ingredients to a large shallow bowl. Whisk well.
Run the end of the stick of butter on a baking sheet to lightly grease. Drop the stick in the bowl and roll it around to fully coat. Place a box grater in the bowl and grate the butter. Cup the dry mixture over the butter pieces. Shake with your fingers to break them apart and evenly disperse into the mixture.
Mix in chopped onion, 2 tablespoons finely chopped garlic and 1 tablespoon caraway seeds.
Add the sour cream and water to a small bowl. Whisk until smooth.
Make a hole about 2 inches wide in the center of the mixture with a heavy duty rubber spatula. Pour in the sour cream. Mix the ingredients to form the dough. (It should be slightly tacky to the touch when ready)
Cover the bowl with plastic. Refrigerate for at least 20 minutes to overnight.
Preheat the oven to 450°F.
Pat the dough on a clean, floured surface into a circle about 1-inch thick (it should be 7½-8 inches wide). If the dough is slightly wet, add more flour 1 tablespoon at a time until it presses out easily.
With a floured 2-inch biscuit cutter, press (don't twist!) down into the dough to cut the biscuits. Transfer to the baking sheet and place at least 1-inch apart. Pat the scraps into a 1-inch thick disc. Cut again and place on the sheet. If more dough is left, shape with your hands into an even biscuit and place on the pan.
In a small bowl, mix together the remaining 1½ teaspoons caraway seeds, poppy seeds, and sesame seeds. Add the mix to the biscuit tops and finish with a sprinkle of 1 teaspoon of Kosher salt.
Bake 14-15 minutes on the center rack in the oven until golden and slightly crispy on top.
Set the pan on a wire rack to cool for 5 minutes before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- As a twist, use shallots as a sub for both the garlic and onion
- Store-bought furikake is a great option for the homemade seasoning
- Add the entire batch of dough to a 10-inch skillet and bake like a cake, then cut into wedges and serve with salmon and a lemon wedge
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