Everything Biscuits

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda. Mix on low speed until combined.

2. Step 2.

   Increase the mixer speed to medium-low and add 1½ cups (3 sticks) diced chilled unsalted butter. Mix until the butter pieces are the size of small peas, about 1-2 minutes.

3. Step 3.

   With the mixer running on low, slowly pour in 3 cups chilled buttermilk. Mix just until blended; the dough will be shaggy with some dry bits. Do not overmix.

4. Step 4.

   Preheat the oven to 450°F (232°C).

5. Step 5.

   Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll it into a 1½-inch-thick circle. Dip a 3-inch biscuit cutter in flour and cut out biscuits without twisting the cutter. Gather scraps, re-roll, and cut additional biscuits to make 12 total.

6. Step 6.

   In a medium bowl, combine 1 cup dehydrated onion flakes, ½ cup poppy seeds, and ½ cup sesame seeds. Set aside.

7. Step 7.

   Arrange the biscuits on two baking sheets. Brush the tops with 2 tablespoons melted butter. Dip each biscuit top into the everything topping, then return to the baking sheets.

8. Step 8.

   If using eggs: Dip a whole egg in flour, then gently press it into the center of a biscuit top, twisting slightly to create a well without going through the bottom. Crack the egg into the well. Repeat with remaining eggs and biscuits. If not using eggs, skip this step.

9. Step 9.

   Just before baking, reduce the oven temperature to 425°F (218°C). Bake the biscuits until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through baking.