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Kitchn published an easy sugar biscuit recipe by Melissa Gaman, describing biscuits that pair the flaky texture of buttermilk biscuits with gentle sweetness. The recipe makes 8 to 10 and takes about 30 to 35 minutes to bake and prepare, plus chilling time; reader reviews and broader reception are not established in the source material.
Kitchn has published Melissa Gaman’s recipe for easy sugar biscuits, a lightly sweet bake designed to sit between buttermilk biscuits and scones. The recipe makes 8 to 10 biscuits and uses layered dough and a cinnamon-sugar topping for crisp, browned exteriors and tender centers, according to the publication.
The recipe lists 15 minutes of preparation and a bake time of 15 to 20 minutes, for roughly 30 to 35 minutes before any dough chilling. Its main ingredients include granulated sugar, flour, baking powder, baking soda, kosher salt, unsalted butter and buttermilk. The instructions call for keeping the butter and buttermilk cold while mixing.
To build layers, the dough is pressed into a square, cut in half, stacked and pressed again. The recipe repeats that sequence two more times, then chills the dough while the oven heats. After cutting the biscuits, the cook brushes their tops with buttermilk and adds a cinnamon-sugar topping before baking them until risen and browned.
Kitchn says the added sugar contributes to browning and tenderness as well as sweetness. The publication describes the finished biscuits as crisp on the outside and light inside, suitable with butter, jam or preserves, and also as a dinner-table bread. Those are the recipe’s stated qualities and serving suggestions, rather than independent test results presented in the source.
A Biscuits-and-Scones Middle Ground
The recipe offers home bakers an option for occasions when a classic biscuit feels too savory and a scone feels too much like dessert. Kitchn presents the biscuits as mildly sweet and buttery, with a texture intended to retain biscuit-like flakiness while gaining some of the softness associated with scones.
The method also makes the recipe’s technique part of its appeal. Stacking the dough creates layers without the more involved folds of traditional pastry work, while sugar and cinnamon add a browned, sweet finish. The result is pitched as flexible across afternoon snacks and meals, though the publication does not provide nutritional data or report how readers have responded.
How the Recipe Builds Its Layers
Gaman’s introduction draws on a contrast between the currant scones she knew in Canada and the saltier, crisp-topped biscuits she encountered after moving to Texas. She says the new recipe brings characteristics of both together. This is the recipe developer’s framing, not a claim that the two baked goods are interchangeable.
The ingredients follow a familiar biscuit pattern, with leaveners, butter and buttermilk, but use a comparatively generous amount of sugar. Kitchn says baking powder supports rise and baking soda helps with browning. Cold dairy helps keep small butter pieces from melting into the dough before baking. The source suggests using a buttermilk substitute if needed, but the supplied material does not specify a particular substitute or quantities for the ingredients.
““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 recipe tester
Recipe Reception Is Not Yet Known
The source gives the recipe’s instructions, intended texture and one tester’s reaction, but it does not provide independent reviews, reader ratings or sales data. It also does not establish how the biscuits compare with other recipes in a controlled test. Ingredient quantities are absent from the supplied source excerpt, so readers would need the original recipe page for a complete ingredient list and measurements.
Full Instructions and Reader Feedback
The next practical step for readers interested in baking the biscuits is to consult Kitchn’s original recipe page for the full ingredient measurements and complete instructions. The source does not announce a follow-up test, additional recipe development or a scheduled update. Any broader reception will depend on reader feedback and further reporting beyond the material provided.
Key Questions
How many biscuits does the recipe make?
Kitchn lists a yield of 8 to 10 biscuits.
How long does the recipe take?
The listed preparation time is 15 minutes, and baking takes 15 to 20 minutes. The dough is also chilled while the oven preheats, so total elapsed time can be longer.
What makes these different from regular buttermilk biscuits?
The recipe adds more sugar than a classic buttermilk biscuit and tops the dough with cinnamon sugar. Kitchn says the sugar supports browning and tenderness while keeping the biscuits only gently sweet.
Why does the recipe stack the dough?
The dough is cut, stacked and pressed repeatedly to create layers and a taller rise, using a simplified technique inspired by puff pastry.
Source: rss
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