One of my fondest memories from childhood is the warmth of my grandmother’s kitchen on Sunday mornings. She had this incredible knack for transforming the simplest of ingredients into something magical, and her sweet homemade biscuits were always the star of the show. As a little girl, I’d watch in awe as she effortlessly rolled out the dough, her hands moving with a rhythm that only comes from years of practice. The aroma of baking biscuits would fill the entire house, signaling to everyone that breakfast was just around the corner.
Fast forward to today, and I find myself reaching for that same recipe when I want to recreate that comforting feeling. What I love about these sweet homemade biscuits is how versatile they are. The recipe itself is straightforward, with a few key ingredients that you probably already have in your pantry. Yet, despite its simplicity, the result is a batch of biscuits that are golden, buttery, and just the right amount of sweet.
One of my favorite tweaks to this recipe is adding a touch of turbinado sugar on top before baking. It gives the biscuits a delightful crunch that contrasts beautifully with their soft, fluffy interiors. If you’re in the mood for a bit of extra flavor, try adding a hint of cinnamon to the dough or swap the vanilla extract for almond extract for a different twist. And if you’re feeling indulgent, a dollop of whipped cream or a drizzle of honey over a warm biscuit is simply divine.
Whether you’re enjoying these biscuits with your morning coffee, as a snack, or as a sweet treat after dinner, they’re sure to bring a little extra joy to your day. So, roll up your sleeves, dust off that rolling pin, and get ready to fill your home with the irresistible scent of freshly baked biscuits.
Preparing Sweet Homemade Biscuits
Ingredients
- 2 tablespoons lemon juice, freshly squeezed
- 1 large egg
- 3 cups all-purpose flour
- 1 cup granulated sugar (adjust to taste)
- 4 teaspoons baking powder
- 3/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup milk (add more or less as needed)
- 1/2 teaspoon salt
- Optional: 4 tablespoons turbinado sugar
- Optional: Egg wash (1 egg beaten with 2 tablespoons water)
Directions
- In a food processor, blend together the all-purpose flour, granulated sugar, baking powder, and salt. Add the unsalted butter and pulse until the mixture has a texture like coarse crumbs.
- Transfer the mixture to a large mixing bowl, forming a well in the center. In another bowl, whisk together the egg, freshly squeezed lemon juice, vanilla extract, and milk.
- Pour the wet ingredients into the well of the dry mixture. Stir gently until a dough begins to form, taking care not to overmix.
- On a lightly floured surface, roll out the dough to about 1 inch thickness. Use a 3-inch cutter to shape the biscuits and arrange them on a baking sheet lined with parchment paper.
- If desired, prepare the egg wash by mixing the egg and water. Brush the tops of the biscuits with the egg wash, then sprinkle with turbinado sugar.
- Bake in a preheated oven at 375°F for around 18 minutes, or until the biscuits are golden brown. Let them cool slightly before enjoying.
Storing Suggestions:
To keep your homemade biscuits fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a resealable bag for up to 3 months. To reheat, warm them in a 350°F oven for about 10 minutes.
FAQs:
What can I use as a substitute for turbinado sugar?
If you don’t have turbinado sugar on hand, you can substitute it with regular granulated sugar or coarse sugar crystals. These will still provide a nice crunch and sweetness on top of the biscuits.
Can I use self-rising flour instead of all-purpose flour?
You can use self-rising flour, but make sure to omit the baking powder and salt from the recipe since self-rising flour already contains these ingredients. The biscuits may turn out slightly different in texture, but they will still be delicious.
What is the best way to freeze these biscuits?
To freeze the biscuits, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a resealable plastic bag or an airtight container. This method prevents them from sticking together. To reheat, bake in a 350°F oven for 10-12 minutes directly from frozen.
Why is my dough too sticky to handle?
If your dough is too sticky, it could be due to too much liquid or not enough flour. Gradually add more flour, a tablespoon at a time, until the dough reaches a manageable consistency. Be careful not to over-flour, as this can make the biscuits dense.
How do I make sure my biscuits rise properly?
To ensure your biscuits rise well, make sure your baking powder is fresh, and avoid overworking the dough. Cold butter and a hot oven are also key factors. Cutting the dough with a sharp cutter will help create clean edges that rise evenly.
Can I make the biscuit dough ahead of time?
Yes, you can prepare the dough in advance. After cutting the biscuits, place them on a baking sheet and refrigerate for up to 24 hours before baking. You can also freeze the unbaked biscuits and bake them directly from frozen, adding a few extra minutes to the baking time.
Sweet Homemade Biscuits
Ingredients
- 1 large egg
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1 cup granulated sugar or slightly less, if desired
- 3/4 cup milk more or less as needed
- 4 tablespoons turbinado sugar Optional
- Egg wash 1 egg mixed with 2 tablespoons water, Optional
Instructions
- Start by combining the flour, sugar, baking powder, and salt in a food processor. Add the butter, processing until the mixture resembles coarse crumbs.
- Transfer the mixture to a large bowl, creating a well in the center. In a separate bowl, whisk together the egg, lemon juice, vanilla, and milk.
- Pour the wet ingredients into the well of the dry ingredients, stirring just enough to form a dough. Be careful not to overmix.
- Roll the dough to about 1 inch thick on a lightly floured surface. Cut out biscuits using a 3-inch cutter and place them on a parchment-lined baking sheet.
- If using, prepare the egg wash by whisking the egg and water together. Lightly brush the tops of the biscuits with the egg wash, then sprinkle with turbinado sugar.
- Bake in a preheated oven at 375°F for about 18 minutes or until the biscuits are a golden brown. Allow them to cool slightly before serving.
