Sweet Biscuits for Breakfast or Shortcake Recipe - Food.com (2024)


Submitted by Loves2Teach

"I wanted a sweet biscuit, but found that the more sugar I used, the heavier they would be. I started experimenting with a basic rolled biscuit recipe from The Joy of Cooking, and came up with this. The way you handle the dough is important, and be sure to use a sharp cutter to cut the rounds, so all of the edges puff up. A preheated oven and an insulated cookie sheet are necessary. If you don't have an insulated sheet, put two regular sheets together. Recipe is easily doubled. I've served this as shortcake with strawberries and whipped cream, and we also like it at breakfast with apple jelly."


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Ready In:





  • 2 cups all-purpose flour (I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo)
  • 14 cup all-purpose flour, for patting out the dough
  • 1 teaspoon regular table salt
  • 1 tablespoon baking powder
  • 34 cup powdered sugar
  • 14 lb ice cold unsalted butter, if you have european style butter,use that
  • 34 cup half-and-half



  • Preheat oven to 400, I place a rack in lowest position in the oven.
  • Combine dry ingredients.
  • Cut in butter.
  • Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
  • Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
  • Gently turn the dough until all sides are covered with flour.
  • Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
  • Pat the dough into a 1 inch thich slab.
  • Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
  • Place on insulated cookie sheet about 1/2 inch apart.
  • Put in HOT oven and bake for 12- 15 minutes.
  • You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
  • (I get 9 biscuits when I use a 2 1/2" cutter).

Questions & Replies

Sweet Biscuits for Breakfast or Shortcake Recipe - Food.com (9)

  1. I wanted to make some monkey bread but i hate packaged biscuits and stuff so i was wondering if this recipe would work for it

    May I.



  1. 11/08/2008 It seems like I've tried every biscuit recipe under the sun. Well, this one is the winner. My family loves them and prefers them above all the others I've tried. They're sweet but not overwhelmingly so and can accompany just about anything. The only trouble I had was making sure there was enough for everyone. LOL. Thanks for sharing. *******UPDATE******* 01/02/2010 These freeze very well. I layer them in cellophane then store in a freezer bag and remove only the biscuits I need and bake for 20 minutes in a 400 degree preheated oven. I set the oven temperature to 425 if I'm doing more than four biscuits. I make several batches so that they can easily be whipped out for Sunday brunch whenever needed (which is often). :-D


  2. Delicious! Made these sweet biscuits this morning with homemade whipcream and strawberries for breakfast. They were just the right amount of sweet. Thanks for the recipe it's a keeper!

    Ambrea C.

  3. These biscuits remind me of the ones my mom used to make to go with her veggie soup. The sweetness of the biscuits goes VERY good with the savory veggie soup.


  4. Just made these (used skim milk because that's what I had) - delish! I ate half warm with butter and the other half with strawberries and whipped topping.


  5. It's the best I've had yet!


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Sweet Biscuits for Breakfast or Shortcake Recipe  - Food.com (2024)


What is the difference between a biscuit and a shortcake? ›

Unlike cake batter, shortcake batter is significantly thicker and reminiscent of biscuit dough. But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique!

What is the secret to an excellent biscuit? ›

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

What to put on biscuits for breakfast? ›

You can split it and put bacon, ham, or sausage patties between the top and bottom halves. You can also add cheese and or egg. The egg can be fried, poached, or scrambled. Basically anything you could put on bread you can put on a biscuit.

What does adding sugar to biscuits do? ›

Sugar gives sweetness, but it is also important in developing the texture of the biscuit. Dissolved sugar tends to inhibit starch gelatinisation and gluten formation and creates a biscuit with a more tender texture. Undissolved sugar crystals give a crunchy, crisp texture.

What are the 4 types of biscuits? ›

Types of Biscuits
  • Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
  • Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
  • Scones. ...
  • Shortcakes.

Are shortbread and shortcake biscuits the same? ›

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

What kind of flour makes the best biscuits? ›

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.

What kind of flour is best for biscuits? ›

As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

What is the king of biscuit? ›

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

What fat makes the best biscuits? ›

In terms of flakiness, the best fat for making biscuits is probably lard, and vegetable shortening is the next best. In terms of flavor, however, butter is undoubtedly the best, with lard a close second.

Which sugar is best for biscuits? ›

Your cakes and biscuits will have a slightly finer texture when using caster sugar while if you use granulated sugar, your cakes will have a slightly coarser texture and your biscuits will be more crunchy.

Do you cream butter and sugar for biscuits? ›

The moisture inside the air pockets from the butter itself to eggs, milk, etc. turns to steam and the steam (aided by any leavening that might be called for in the recipe) helps the cookies to "puff". If you don't cream the butter and sugar you'll most likely have very poor results.

Why cream butter and sugar for biscuits? ›

Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter. You also increase volume by mixing thoroughly and incorporating more air into your batter. The result? Lighter textured cookies and cakes.

What constitutes a shortcake? ›

a. : a dessert made typically of very short baking-powder-biscuit dough spread with sweetened fruit. b. : a dish consisting of a rich biscuit split and covered with a meat mixture.

What defines shortcake? ›

Shortcake generally refers to a dessert with a crumbly scone-like texture. There are multiple variations of shortcake, most of which are served with fruit and cream. One of the most popular is strawberry shortcake, which is typically served with whipped cream.

Why is shortbread not a biscuit? ›

Believe it or not, shortbread isn't a bread at all, but rather, a biscuit. The name can be attributed to the fact that the government once placed taxes on biscuits; so, to dodge the taxes, Scottish bakers labeled the pastry as bread.

How do you tell the difference between a biscuit and a cake? ›

The Characteristics of Biscuits and Cakes

Biscuits are also usually flat and crunchy, and they can be stored for a long time. On the other hand, cakes are larger, softer, and more delicate than biscuits. They are usually made with flour, sugar, eggs, and butter, and they are baked in an oven.

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