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The Kitchn has published an easy sugar biscuit recipe that sits between a sweet scone and a savory buttermilk biscuit. It makes 8 to 10 biscuits, takes about 30 to 35 minutes to bake and prepare, and uses cinnamon sugar and a layered shaping method for a crisp exterior and tender middle.
The Kitchn has published an easy sugar biscuit recipe by recipe developer Melissa Gaman, presenting a biscuit that combines a lightly sweet flavor with the buttery, layered texture associated with buttermilk biscuits. The recipe makes 8 to 10 biscuits and is designed to work alongside jam or tea as well as savory meals.
The recipe takes 15 minutes of preparation and 15 to 20 minutes in the oven, according to The Kitchn. Its ingredients include granulated sugar, flour, baking powder, baking soda, kosher salt, cold unsalted butter and cold buttermilk. A separate mixture of sugar and cinnamon is sprinkled over the tops before baking.
Gaman’s method builds layers by pressing the dough into a square, cutting it in half, stacking the pieces and pressing them together again. The recipe calls for repeating that process twice more, then chilling the dough while the oven heats. The Kitchn says the added sugar encourages browning, while cold butter and buttermilk help keep the dough tender.
After chilling, the dough is cut into rounds; scraps are gathered to make additional biscuits. The tops are brushed with buttermilk and dusted with cinnamon sugar before baking until risen and browned. The source describes the finished biscuits as crisp on the outside and light inside, with sweetness that remains subtle.
A Biscuit for Sweet or Savory Meals
The recipe offers a middle ground for people who find scones too cake-like or traditional biscuits too savory. The Kitchn describes the biscuits as suitable with butter, jam or fruit preserves, and also as an accompaniment to a savory dinner such as pork roast. That flexibility is the central appeal presented by the recipe.
The shaping technique also gives home bakers a specific way to build layers without the more involved process of making puff pastry. The source says stacking and pressing the dough helps produce a taller rise. These are the publication’s descriptions of the recipe’s intended texture; the source material does not provide independent testing data or reader response figures.
How the Recipe Balances Two Styles
Gaman frames the recipe around a distinction between scones and biscuits she encountered after moving from Canada to Texas. In her account, the scones she knew were slightly sweet and cakey, while the Texas biscuits were saltier, flaky and crisp. The sugar biscuits borrow features from each style, according to her explanation in The Kitchn.
Sugar serves more than a sweetening role in the recipe. The article says it helps retain moisture and tenderness and contributes to browning in the oven. Baking powder is included to help the biscuits rise, while baking soda supports browning. The source recommends unsalted butter to give cooks control over the salt level and says the buttermilk should be cold to reduce the chance of the butter melting into the dough.
“Holy moly, these are delicious.”
— Patty Catalano, The Kitchn recipe tester
Reader Results Are Not Yet Known
The supplied source describes the recipe and includes a tester’s comments, but it gives no reader ratings, review count or broader response. The finished texture and timing can vary with oven performance and how the dough is handled; the article does not provide comparative test results across kitchens.
The source excerpt ends during a section on ingredient swaps, so it does not establish which substitutions the full article recommends. It also does not say whether The Kitchn plans follow-up testing or revisions. The recipe’s publication is confirmed in the supplied material, while wider reception and any later changes remain unknown.
Cooking and Reader Feedback
The next practical step for readers is to follow the published method, keeping the butter and buttermilk cold and chilling the shaped dough before cutting and baking. The source gives a bake-time range of 15 to 20 minutes, with browning and rise described as signs that the biscuits are ready.
Any further development would depend on reader feedback or updates from The Kitchn. The supplied material does not announce a follow-up, so no additional publication or product milestone is confirmed.
Key Questions
How many biscuits does the recipe make?
The Kitchn lists a yield of 8 to 10 biscuits.
How long does the recipe take?
The listed preparation time is 15 minutes, followed by 15 to 20 minutes of baking. The source does not specify a separate total time for chilling or oven preheating.
What makes these sugar biscuits different?
The recipe adds sugar to a buttermilk biscuit base and tops the rounds with cinnamon sugar. The Kitchn describes the result as lightly sweet, with crisp browned bottoms and a tender interior.
What does The Kitchn suggest serving with them?
The article suggests butter, jam, fruity preserves and tea, while saying the biscuits can also accompany a savory meal such as pork roast.
Source: rss
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