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Kitchn has published an easy sugar biscuit recipe that sits between a classic buttermilk biscuit and a sweet scone. It makes 8 to 10 biscuits in about 30 to 35 minutes of listed prep and baking time, with additional chilling time; the recipe’s appeal is its layered texture, buttery interior and crisp, sugared exterior.
Kitchn has published an easy sugar biscuit recipe that blends the buttery, layered texture of a buttermilk biscuit with the mild sweetness associated with a scone. The recipe, credited to Melissa Gaman, yields 8 to 10 biscuits and lists 15 minutes of preparation and 15 to 20 minutes of baking, giving home bakers a quick option for breakfast, afternoon tea or a meal alongside savory food.
The recipe uses granulated sugar in the dough, plus a cinnamon-sugar topping. Kitchn says the added sugar gives the biscuits a subtle sweetness and helps the bottoms brown and turn crisp in the oven. The publication describes the finished centers as light and slightly cakey, with a sturdy, flaky structure that can be split by hand. Those are the outlet’s descriptions of the result; individual texture may vary with ingredient temperature, handling and oven performance.
The dough combines flour, sugar, baking powder, kosher salt and baking soda with cold unsalted butter and cold buttermilk. The butter is worked into the flour until mostly incorporated, with a few pea-sized pieces remaining. Buttermilk is added gradually until the mixture holds together when squeezed, though it remains crumbly. The recipe then uses a folding method: the dough is pressed into a square, cut in half, stacked and flattened again, repeating the process three times to build layers.
After shaping, the dough is chilled while the oven heats. Bakers cut out rounds, gather and reuse the scraps, brush the tops with buttermilk, add cinnamon sugar and bake until the biscuits are risen and browned. The supplied report does not include the oven temperature or full ingredient quantities, so readers need the original Kitchn recipe for those details. Kitchn identifies Alex Lepe for photography and Rachel Perlmutter for food styling.
A Biscuit for Sweet and Savory Tables
The recipe’s main appeal is its position between two familiar baked goods. Kitchn says the biscuits are sweet enough to pair with butter, jam or tea, while remaining restrained enough to serve with a savory meal such as pork roast. That flexibility may make them useful for cooks who want a single bake that can work at more than one point in a meal.
The shaping method is also a practical feature: stacking and pressing the dough builds layers without requiring the more involved handling associated with puff pastry. The recipe still calls for cold ingredients and a short chill, so it is not entirely hands-off. For readers comparing it with a standard buttermilk biscuit, the extra sugar and cinnamon topping are the key changes; the source presents the result as lightly sweet rather than dessert-like.
Kitchn’s report also includes an editor’s tasting note, which gives readers an attributed account of the tested batch. Patty Catalano, identified as a food editor and recipe tester, praised its light, tender and buttery qualities and suggested serving it with strawberries or fruit preserves. That comment is an individual assessment, not a guarantee that every batch will turn out identically.
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How the Recipe Builds Its Layers
Kitchn places the recipe in the familiar territory of biscuits and scones, which can share ingredients but differ in texture and serving style. In the supplied report, Gaman recounts learning to distinguish the two after moving from Canada to Texas: the scones she knew were cakier, while the biscuits she encountered were saltier and crisper. The recipe is presented as a response to that contrast, borrowing qualities from each without claiming to replace either one.
The ingredient explanations focus on how the dough behaves. Kitchn says sugar contributes sweetness, moisture and browning, while buttermilk supports tenderness. Keeping both the butter and buttermilk cold helps keep butter pieces from melting before the dough reaches the oven. Baking powder supports the rise, while baking soda contributes to browning, according to the article.
The repeated cut, stack and press step is a simplified layering technique. The recipe calls for three repetitions, followed by chilling before cutting. Kitchn advises lightly dusting the work surface and dough with flour to manage stickiness. These details help explain why the method differs from simply mixing and kneading the ingredients, while keeping the process within the scope of a short biscuit recipe.
““Holy moly, these are delicious. Just like a classic buttermilk biscuit, these sugar biscuits are light, tender, and buttery, but with a subtle sweetness and a hint of spice from the cinnamon.””
— Patty Catalano, Kitchn food editor and recipe tester
Details Readers Still Need
The supplied report does not state the oven temperature or ingredient quantities, and it does not provide a storage or reheating method. Those details cannot be filled in from the excerpt; readers should consult Kitchn’s full recipe before baking. The reported 15-minute preparation and 15-to-20-minute bake also do not include a specified length for chilling the dough, so total elapsed time may be longer.
Kitchn describes the biscuits as tender and crisp, but the source does not provide comparative testing data or nutrition information in the supplied material. It also does not say whether the recipe was tested with particular flour brands, dairy alternatives or substitutions. The article mentions using a buttermilk substitute if needed but the excerpt does not name a formula. The recipe contains wheat and dairy through its flour, butter and buttermilk; the provided material does not identify tested allergen-free substitutions.
Check the Full Recipe Before Baking
The next step for readers interested in making the biscuits is to consult the original Kitchn page for the complete ingredient list, quantities and oven setting. Follow its baking directions and use the stated visual cues, including a well-risen and browned finish. Because the excerpt does not give an exact temperature, this article cannot supply one.
For food safety, keep dairy ingredients refrigerated until they are needed, and refrigerate any leftover biscuits in a covered container. The supplied report does not give a shelf life, so discard leftovers if they show signs of spoilage. Anyone serving guests should flag the recipe’s wheat and dairy ingredients and check the complete ingredient labels for other allergens.
Key Questions
How many sugar biscuits does the recipe make?
The supplied Kitchn report says the recipe makes 8 to 10 biscuits. The final number can depend on the cutter size and how much dough remains after the first cuts.
How long does it take to make them?
Kitchn lists 15 minutes of prep and 15 to 20 minutes of baking. The dough is also chilled while the oven heats, but the supplied report does not give a chilling duration, so total elapsed time may be longer.
What makes these different from regular buttermilk biscuits?
The recipe adds more sugar than a classic buttermilk biscuit and finishes the tops with cinnamon sugar. Kitchn describes the result as lightly sweet, with crisp, browned bottoms and a tender, layered interior.
Can sugar biscuits go with a savory meal?
Kitchn says their sweetness is mild enough for savory meals and gives pork roast as an example. The outlet also suggests butter, jam, tea, strawberries and fruit preserves.
What allergens should readers know about?
The listed ingredients include wheat and dairy: flour, butter and buttermilk. Check the full recipe and ingredient labels for additional allergen information, especially when serving guests with food allergies.
Source: rss
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