Crispy Egg Biscuits:

– **2 cups all-purpose flour**
– **2 teaspoons baking powder**
– **1/2 teaspoon baking soda**
– **1/2 teaspoon salt**
– **1/4 teaspoon garlic powder** (optional, for a hint of flavor)
– **1/4 teaspoon black pepper**
– **1/2 cup cold unsalted butter**, cubed
– **2 large eggs**, one for the dough and one for the egg wash
– **1/2 cup buttermilk** (or regular milk if you don’t have buttermilk)
– **1 tablespoon olive oil** (for brushing on top, optional)

### **How to Make Crispy Egg Biscuits**

Making **Crispy Egg Biscuits** is simple, and the result is a delicious, golden batch of biscuits that are crispy on the outside and tender on the inside. Here’s how to make them:

#### **1. Preheat the Oven**

Start by preheating your oven to **400°F (200°C)**. Line a baking sheet with parchment paper or a silicone baking mat to prevent the biscuits from sticking.

#### **2. Mix the Dry Ingredients**

In a large mixing bowl, whisk together the **flour**, **baking powder**, **baking soda**, **salt**, **garlic powder** (if using), and **black pepper**. These dry ingredients are the base for your biscuits and help to give them structure.

#### **3. Cut in the Butter**

Next, add the **cold butter** (cut into cubes) into the dry ingredients. Using a pastry cutter, your fingers, or two forks, work the butter into the flour mixture until it resembles coarse crumbs. The key here is to keep the butter as cold as possible so that the biscuits stay flaky when baked.

#### **4. Add the Eggs and Buttermilk**

In a separate small bowl, whisk together **one egg** and the **buttermilk** (or regular milk). Add this egg mixture to the dry ingredients and butter. Stir gently with a spoon until the dough begins to come together. Be careful not to overmix; the dough should still be a little shaggy and rough.

#### **5. Shape the Biscuits**

Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Pat it into a rectangle about **1-inch thick**. Use a round biscuit cutter (about 2 inches in diameter) to cut out the biscuits. Gently press down with the cutter to avoid compressing the dough too much, which would result in denser biscuits.

If you don’t have a biscuit cutter, you can use a glass or simply cut the dough into squares with a knife.

#### **6. Brush with Egg Wash**

Place the cut-out biscuits on the prepared baking sheet, spacing them about **1-2 inches apart**. Beat the second **egg** in a small bowl and brush it over the tops of the biscuits. This gives them a beautiful golden color and adds to the crispy texture.

(Optional: Brush the tops with a little **olive oil** for extra crispiness and flavor.)

#### **7. Bake the Biscuits**

Bake the biscuits in the preheated oven for **12-15 minutes**, or until they are golden brown on top and crispy around the edges. The exact time will depend on your oven, so keep an eye on them toward the end. You want them to have that perfect crispy texture while still being tender inside.

#### **8. Serve and Enjoy**

Once baked, remove the biscuits from the oven and allow them to cool slightly on a wire rack. Serve warm, either on their own or with butter, jam, or your favorite savory spread. These biscuits are perfect alongside scrambled eggs, fried chicken, or a bowl of soup.

### **Tips for Perfect Crispy Egg Biscuits**

– **Cold Butter is Key**: The colder the butter, the flakier the biscuits. If you want to take it a step further, you can even chill the flour mixture and the bowl before starting, especially on hot days when your butter might soften quickly.
– **Don’t Overwork the Dough**: Biscuit dough doesn’t need to be kneaded a lot. Overworking it can result in tough biscuits. Just a few gentle folds to bring it together is all you need.
– **Use Buttermilk**: Buttermilk not only adds tang but also helps to tenderize the dough, making for a softer biscuit with better texture. If you don’t have buttermilk, you can substitute with regular milk or even a mixture of milk and a tablespoon of vinegar or lemon juice.
– **Make Ahead**: You can prepare the biscuit dough in advance and refrigerate it for up to 24 hours before baking. Just shape the biscuits and store them on a baking sheet in the fridge. When you’re ready, bake them straight from the fridge.
– **Flavor Variations**: Feel free to add **fresh herbs** (like rosemary or thyme), **cheese** (such as cheddar or Parmesan), or a little **hot sauce** to the dough for added flavor.

### **Why You’ll Love These Crispy Egg Biscuits**

There’s something irresistible about the contrast of a **crispy exterior** and a **fluffy interior**, and these biscuits deliver just that. The inclusion of **egg** in both the dough and the egg wash helps create a rich, golden, and crispy finish that elevates these biscuits beyond the ordinary.

These biscuits make an excellent addition to any meal—whether served alongside **fried chicken**, as a base for a **breakfast sandwich**, or simply enjoyed with a bit of butter and jam. Their **savory** flavor profile is versatile, making them ideal for a wide range of dishes, from **soups** and **stews** to **gravy** and **scrambled eggs**.

Best of all, these **Crispy Egg Biscuits** are simple enough to make on a whim but impressive enough to serve at a brunch gathering. They’re the kind of comfort food that brings warmth to your kitchen and a smile to your face with every bite.

If you’re a fan of **crispy textures** and **flaky layers**, this recipe is one you’ll want to keep in your rotation. Get ready to indulge in a biscuit experience that’s crispy, buttery, and absolutely delicious!