Biscuits need to be quick, fluffy, and delicious. This recipe gives you homemade biscuits in about 30 minutes. You can top them with any flavor profile you like, but we went with furikake. Give these quick Furikake Biscuits a go!
These furikake biscuits make an amazing side for a savory hot dinner or top them with some chicken sausage gravy and serve it up for breakfast.
Furikake Biscuit Ingredients
What does 7 simple ingredients give you? A unique flavorful biscuit with a pleasing outer crust for a nice crunch, a hint of umami flavor, and a warm inner fluffiness.
- all-purpose flour
- baking powder
- unsalted butter
See recipe card for quantities.
So you have all your ingredients measured out and ready to go, time to break out the food processor. Using a food processor just makes this whole process a lot faster and simpler.
Start by adding cold cubes of butter, baking powder, salt, and flour. Give it a few pulses.
After pulsing this is the consistency we're looking for. You want to be able to see small pea sized bits of butter in the flour.
Now add the honey and buttermilk and pulse until a dough forms.
We don't want to overwork the dough because it will result in tough biscuits. This is what the dough looks like as it just comes together.
Put the dough on a floured working surface so the dough doesn't stick, and then knead the dough.
Again, we don't want to overwork the dough. Just lightly bring it together before cutting out the biscuits.
Cut out the biscuits with a biscuit cutter. We got 6 large biscuits out of this recipe but you can get more with a smaller cutter if you like.
Break out the pastry brush and brush the top of each biscuit with buttermilk, this helps them brown up.
Now for the star of the show, furikake. Furikake brings a unique depth of flavor to these biscuits. If it's not your thing you can omit it from the recipe and the biscuits will still turn out great, but come on, give it a try.
Okay, the biscuits are all ready to be put into the oven. There is no one time that is perfect but ours took about 20 minutes. You always need to use your gut and eyes. If they've been in 12 minutes and are starting to get too dark, take them out.
Our Biscuits were in the oven for about 20 minutes due to their larger size.
When its all said and done you want nice golden brown biscuits that are fluffy on the inside and have a nice out crust. Let them sit for a couple minutes before serving but don't wait too long, you want to see that steam pour out when you crack them open.
The easiest variation would be the topping. Furikake itself has many different variations so you can easily choose slightly different flavor profiles depending on the furikake you purchase.
You can absolutely go about this recipe with a just a mixing bowl and hand mixer but we're using a food processor, it's just easier. Here is the full list of what we used:
- Food Processor
- ¼ sheet pan
- parchment paper
- pastry brush
- measuring glass
- glass ramekins
- biscuit cutter
How to store Furikake Biscuits
Store these furikake biscuits in an airtight container and store in a cool dry place for up to 3 days.
Watch the Furikake Biscuit Recipe Video
Watch how to make Furikake Biscuits in this step by step video here.
These Quick Furikake Biscuits are full of flavor and done in about 30 minutes. Perfect with gravy, as a breakfast sandwich, or a dinner side.
- 2 ½ cups all-purpose flour, plus extra for hands and work surface.
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 ounces unsalted butter, cubed and very cold
- 1 cup + 2 tablespoons (270ml) cold buttermilk, divided
- 2 tablespoons honey
- ¼ cup furikake
- Place all dry ingredients into a food processor and give a quick pulse to mix.
- Next add the chilled cubed butter and pulse the food processor until the butter is mixed with the dry ingredients into pea-sized pieces.
- Add the buttermilk and honey a mix until just combined
- Sprinkle some flour on a clean surface and loosely shape the dough into a rectangle. Don't overwork the dough, it will make the biscuits tougher.
- Using a round biscuit cutter or knife, cut out as many biscuits as you can. Bring the remaining dough back together and cut additional biscuits. We cut out 6 biscuits but that depends on the size of your biscuit cutter.
- Brush buttermilk onto each biscuit and sprinkle on furikake to the top of each biscuit. Transfer to a parchment lined baking sheet.
- Put into a preheated 425°F oven and cook until done. Depending on the size of your biscuits this will take anywhere from 10 to 20 minutes. We're looking for a nice golden brown biscuit.
- Prep Time: 10
- Cook Time: 20
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