Sweet Biscuits. Make them for a teatime treat or as the start of a simple but special shortcake dessert.
Sweet Biscuits
Sweet biscuits are something that I have made for a long time in slightly different variations on the recipe. After the last few years though, I thought I’d share the version of the recipe that has now become my standard.
These are very close to scones but a bit sweeter, especially if you go for the turbinado sugar top like I love to do. Turbinado sugar is available at most bulk stores, like Bulk Barn here in Canada.
It is large coarse-grained raw cane sugar that adds a little sweet crunch to the tops of the biscuits. That step is, of course, optional in this recipe.
They are a balance between being a little crispy at the edges when freshly baked with a soft, tender interior. Scones tend to be softer all around but in this instance I like the textural difference in the edges here.
Sweet Biscuits ready for the oven
They are just a thing of amazing, simple perfection when served at brunch, warm from the oven, with melting butter. Summer is a great time to serve them, especially with seasonal jams like two of my favourites, Roasted Strawberry Jam or Roasted Peach Jam.
Sweet Biscuits for Strawberry Shortcake
The most common use for these sweet biscuits at our house has always been as the base for summer shortcake desserts, especially Strawberry Shortcake.
We use whatever fresh fruit or berries are in season to make these delicious, easy desserts; peaches, nectaries, plums, cherries, blackberries, raspberries. Whatever fruit you like will work just fine.
We simply macerate the fruit in a little sugar for an hour or so and serve it between a split sweet biscuit with vanilla whipped cream. It’s the perfect summer barbecue or picnic dessert. Find out how we make our Sweet Biscuit Strawberry Shortcake here.
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Sweet Biscuits
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Sweet Biscuits
Sweet Biscuits - make them for a teatime treat or as the start of a simple but special shortcake dessert.
Ingredients
- 3 cups flour
- 1 cup sugar, ( a little less if you prefer)
- 4 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup milk, (approximately)
- 1 large egg
- egg wash (optional), ( 1 egg + 2 tbsp water , whisked)
- 4 tbsp turbinado sugar, (optional)
Instructions
- I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands.
- In a food processor, combine the flour, sugar, baking powder and salt.
- Cut in the butter until mixture resembles a coarse meal.
- Transfer to a large bowl and make a well in the center of the dry mix.
- Mix together the lemon juice, vanilla, milk and 1 egg.
- Pour into the well and mix only enough to form a dough ball.
- Roll to 1 inch thickness and cut out biscuits with 3 inch biscuit cutter and place on parchment lined baking sheet.
- Whisk together the egg and water to make an egg wash and lightly brush the tops of the biscuits with it. You will only use a small amount of the egg wash.
- Sprinkle turbinado sugar on top of the biscuits.
- Bake at 375 degrees F for 20 minutes or until golden brown.
Notes
Some folks have noted a sticky dough when using this recipe. This can be caused by humidity differences or the manner the flour is measured. Do not worry about adding another few tablespoons or so of flour if the final dough is too sticky to roll. And of course flour the countertop, surface of the dough and rolling pin well.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
12 large biscuitsAmount Per Serving Calories 314Saturated Fat 8gCholesterol 46mgSodium 212mgCarbohydrates 46gFiber 1gSugar 22gProtein 4g
Cheryl
Wednesday 17th of March 2021
I've made these a bunch of times now, so good, and yes, if the dough is a bit sticky, flour your surface and rolling pin, and even a pinch on top of the dough to help with the roll out. so good, and so quick!
Casey
Sunday 14th of July 2019
Made these for ladies tea and they were delish! I missed the part about not adding too much of the liquid mix and needed to add a bit more flour, but they came out perfect. Thanks for sharing.
Ellie
Friday 5th of July 2019
Mine, too, spread to the point that slicing them for strawberry shortcake was almost impossible. I did notice that the dough was quite sticky. Would more flour than was called for have helped? The flavor, and the texture of the top, are wonderful. I'd like to try this one again. Thank you.
Catherine Sanna
Monday 1st of July 2019
Suzanne, mine spread too. Might try a higher oven temperature next time. Tasty though!
Christopher Avery
Saturday 29th of June 2019
My biscuits taste amazing, but the dough was a bit wet and sticky to roll out. Should I add more flour or less milk? I didn't do the egg was because I wound up just dropping them on the pan. I am going to crumble them into a homemade strawberry vanilla cream cheese custard, but I would love to get them perfectly rolled and flaky for a strawberry shortcake!
Barry C. Parsons
Saturday 5th of October 2019
I'd try adding a little more flour if needed.