Best 3 Sweet Milk Biscuits Recipes

Indulge in the delightful Southern charm of Sweet Milk Biscuits, a beloved breakfast and teatime treat. These soft, fluffy biscuits are a staple in many homes, offering a comforting and nostalgic experience with every bite. Made with simple ingredients like flour, sugar, butter, and buttermilk, these biscuits are easy to prepare and can be enjoyed on their own or paired with your favorite preserves, honey, or gravy. Our collection of Sweet Milk Biscuit recipes offers a variety of options to suit your preferences, including classic drop biscuits, flaky layered biscuits, and even vegan and gluten-free variations. Whether you're a seasoned baker or a beginner in the kitchen, our recipes will guide you through the process of creating these delectable biscuits that are sure to impress your family and friends.

Let's cook with our recipes!

BASIC BISCUITS

Basic Biscuits image

This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.

Provided by lenihan5

Categories Bread Quick Bread Recipes Biscuits

Time 25m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
¾ cup milk

Steps:

Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g

CHEF JOHN'S BUTTERMILK BISCUITS

Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories Bread Quick Bread Recipes Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with a silicone baking mat or parchment paper.
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Turn dough onto a floured work surface, pat together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick.
Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Brush the tops of biscuits with 2 tablespoons buttermilk.
Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE

Sweet Biscuits for Breakfast or Shortcake image

I wanted a sweet biscuit, but found that the more sugar I used, the heavier they would be. I started experimenting with a basic rolled biscuit recipe from The Joy of Cooking, and came up with this. The way you handle the dough is important, and be sure to use a sharp cutter to cut the rounds, so all of the edges puff up. A preheated oven and an insulated cookie sheet are necessary. If you don't have an insulated sheet, put two regular sheets together. Recipe is easily doubled. I've served this as shortcake with strawberries and whipped cream, and we also like it at breakfast with apple jelly.

Provided by Loves2Teach

Categories Breads

Time 35m

Yield 9 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour (I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo)
1/4 cup all-purpose flour, for patting out the dough
1 teaspoon regular table salt
1 tablespoon baking powder
3/4 cup powdered sugar
1/4 lb ice cold unsalted butter, if you have european style butter,use that
3/4 cup half-and-half

Steps:

Preheat oven to 400, I place a rack in lowest position in the oven.
Combine dry ingredients.
Cut in butter.
Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
Gently turn the dough until all sides are covered with flour.
Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
Pat the dough into a 1 inch thich slab.
Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
Place on insulated cookie sheet about 1/2 inch apart.
Put in HOT oven and bake for 12- 15 minutes.
You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
(I get 9 biscuits when I use a 2 1/2" cutter).

Nutrition Facts : Calories 270.1, Fat 12.8, SaturatedFat 8, Cholesterol 34.6, Sodium 389.9, Carbohydrate 35.1, Fiber 0.8, Sugar 9.9, Protein 3.9

Tips:

Use cold ingredients: Cold butter and milk will help to create a flakier biscuit.
Don't overwork the dough: Overworking the dough will make the biscuits tough. Work the dough just until it comes together.
Roll the dough out evenly: Roll the dough out to an even thickness of about 1/2 inch. This will help ensure that the biscuits bake evenly.
Cut the biscuits straight: Use a sharp knife or biscuit cutter to cut the biscuits straight. This will help them rise evenly in the oven.
Bake the biscuits until they are golden brown: Bake the biscuits at a high temperature (450°F) until they are golden brown. This will help them to rise and develop a crispy exterior.

Conclusion:

Sweet milk biscuits are a delicious and versatile breakfast or snack. They can be served with butter, jam, honey, or gravy. They can also be used to make sandwiches or sliders. With a few simple tips, you can make perfect sweet milk biscuits every time. So next time you're looking for a quick and easy breakfast or snack, give these biscuits a try. You won't be disappointed!