recipe for sugar biscuits
The Best recipe for sugar biscuits
What I love most about this recipe is how versatile it is. You can dress them up for holidays by adding a sprinkle of colored sugar or keep them plain for everyday eating. They’re not overly sweet, which makes them a great option if you’re trying to cut back on sugar but still want something that feels like a treat. And because they’re made with basic pantry staples, I almost always have everything on hand. The best part? They’re light enough that you don’t feel guilty eating one (or two) with your coffee in the morning. They’re the kind of biscuit that’s just as good fresh out of the oven as they are a day or two later, which is a win in my book.
Classic Sugar Biscuits
These buttery, lightly sweetened sugar biscuits are perfect for breakfast or as a snack. With a crisp exterior and tender interior, they pair wonderfully with tea, coffee, or jam.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ¾ cup granulated sugar
- 1 large egg
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for sprinkling)
- 1 tsp ground cinnamon (optional)
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, whisk together the flour, baking powder, salt, and ¾ cup granulated sugar. -
3
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. -
4
In a small bowl, whisk together the egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). -
5
Turn the dough onto a lightly floured surface and gently knead it 2-3 times to bring it together. Roll the dough to about ½-inch thickness. -
6
Use a biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-roll, and cut out more biscuits. -
7
Optional: Mix 2 tbsp granulated sugar with 1 tsp cinnamon and sprinkle over the tops of the biscuits for extra sweetness. -
8
Bake for 10-12 minutes, or until the biscuits are lightly golden on top. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- Biscuit cutter or glass
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sugar Biscuits Works
❓ Frequently Asked Questions About Sugar Biscuits
1. Can I use butter instead of margarine in sugar biscuits?
Yes, you can substitute butter for margarine in sugar biscuit recipes. Butter will give your biscuits a richer flavor, but keep in mind that it has a lower water content than margarine, so you may need to adjust the liquid ingredients slightly. Chill the dough if it becomes too soft when using butter.
2. Why did my sugar biscuits spread too much while baking?
Sugar biscuits can spread excessively if the dough is too warm, the butter or margarine is too soft, or if there’s too much sugar in the recipe. To prevent this, chill the dough for at least 30 minutes before baking, ensure your butter is at the right consistency (not melted), and measure ingredients accurately.
3. How do I store sugar biscuits to keep them fresh?
Store sugar biscuits in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
4. Can I add flavors or mix-ins to the sugar biscuit dough?
Absolutely! You can enhance your sugar biscuits by adding vanilla extract, almond extract, citrus zest, or spices like cinnamon or nutmeg. For texture, fold in chocolate chips, chopped nuts, or dried fruit. Just be mindful not to overload the dough, as it may affect the baking process.
5. Why are my sugar biscuits too hard or dry?
Hard or dry sugar biscuits are often the result of overbaking or using too much flour. To avoid this, bake the biscuits just until the edges are lightly golden, and measure flour accurately (spoon it into the measuring cup and level it off). Adding an extra egg yolk or a splash of milk can also help keep them tender.
