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The Kitchn has published Melissa Gaman’s easy sugar biscuit recipe, which makes 8 to 10 biscuits in about 30 to 35 minutes of prep and baking time. The recipe uses cold butter, buttermilk and repeated dough folding to combine a flaky biscuit texture with light sweetness; the site describes the result, while readers’ results may vary.
The dough combines flour, granulated sugar, 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. The Kitchn says the added sugar promotes browning and tenderness, while the buttermilk and cold butter help produce a tender interior.
Gaman’s method builds layers by patting the dough into a square, cutting it in half, stacking the pieces and pressing them together again. The report instructs readers to repeat the process two more times, chill the dough while the oven heats, then cut out rounds. Scraps can be gathered and cut again. The tops are brushed with buttermilk and dusted with cinnamon sugar before baking until risen and browned.
The publication describes the finished biscuits as crisp outside and light inside, with enough sweetness to pair with butter, jam or tea while also serving alongside a savory meal. That is the recipe’s stated appeal; the source does not provide independent test results beyond its own kitchen testing.
A Biscuit Between Sweet and Savory
The recipe is aimed at cooks who want a biscuit that can work across more than one part of a meal. The Kitchn positions it between sweet scones and savory buttermilk biscuits, with cinnamon sugar and extra granulated sugar adding sweetness without framing the result as a dessert pastry.
Its folding technique is also a practical feature: stacking the dough is intended to create layers without a lengthy pastry process. The recipe may interest bakers looking for a relatively quick option, with an estimated 30 to 35 minutes of active preparation and baking before accounting for chilling or oven preheating. The report does not specify how long the dough should chill.
How the Recipe Builds Layers
The recipe draws on familiar biscuit ingredients but adjusts their proportions and handling. Gaman writes that sugar contributes more than sweetness: it also supports moisture, tenderness and browning. The recipe pairs baking powder, which the source says helps the biscuits rise, with baking soda, which helps brown the exterior.
In the article, Gaman contrasts the flaky, crisper biscuits she encountered after moving from Canada to Texas with the softer, more cake-like scones she knew. She presents this recipe as a blend of those textures. The source gives a personal account and recipe rationale, rather than a broader claim about regional baking traditions.
““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, The Kitchn food editor and recipe tester
Details Readers May Still Need
The source provides ingredient roles and a step-by-step overview, but the supplied report excerpt ends before the full ingredient quantities and any remaining tips or substitutions. Readers should consult the original recipe for exact measurements and complete instructions. The article excerpt also does not state a specific chilling time, storage guidance or whether the biscuits can be frozen.
The publication’s descriptions of crisp bottoms, tenderness and flavor reflect its own recipe presentation and tester feedback. Individual results can depend on ingredient temperature, oven performance and dough handling; the report does not quantify those effects.
Recipe Details and Home Baking
The next step for readers who want to make the biscuits is to use The Kitchn’s full recipe for exact quantities, oven temperature and complete timing. The excerpt says to refrigerate the shaped dough while the oven preheats and bake until the biscuits are risen and browned, but it does not include the specific oven setting.
Further reader response or revisions are not reported in the supplied source. The publication lists the recipe as making 8 to 10 biscuits; its serving suggestions include fruit preserves, butter, strawberries or a savory dinner.
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, with baking taking 15 to 20 minutes. Chilling and preheating may add time; the supplied excerpt does not give a precise chilling duration.
What gives the biscuits their layers?
The dough is flattened, cut in half, stacked and pressed together repeatedly before chilling. The Kitchn says this simplified folding method is intended to produce a taller, layered rise.
Are these biscuits sweet or savory?
They contain added sugar and a cinnamon sugar topping, but The Kitchn describes them as lightly sweet. The publication suggests serving them with jam or tea, as well as alongside a savory meal.
What allergens are identified in the ingredients?
The listed ingredients include wheat flour and butter and buttermilk, which contain milk. Check ingredient labels for additional allergen information, especially for packaged products.
Source: rss
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