Summer Morning Biscuits
These Summer Morning Biscuits are so moist, and they pair perfectly with jams, cheese, or butter. They’re a rustic take on breakfast biscuits, prepped and baked in no time. I call them sunrise biscuits, because they’re lovely to make (or wake up to) in the cool part of the morning. They can be made plant based, with a thick, full fat milk or using dairy yogurt or buttermilk. They don’t require kneading or resting time, and you’ll have them ready for breakfast in under an hour.
This week, I made these for my mom and me, and they were still delicious when re-toasted the following day. I promise that they’re simple, so I hope you give them a try!
Good luck <3
The Recipe
Summer Morning Biscuits
Ingredients — yields 4 biscuits (or 6 minis)
1½ cups (180g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp sugar (totally unnecessary, but you can)
4 tbsp (56g) cold unsalted butter (plant based okay), cubed
½ to 1 cup plain yogurt or buttermilk (dairy or dairy-free)
Tips
Brush with butter before baking for a more golden color.
These are moist and crumbly, so if you’d like a firmer bite, just handle it a little more while shaping, but don’t knead!
The dough you’re after is on the drier side. If it’s too sticky, add flour.
Method
Preheat oven to 425°F (220°C).
Whisk together the flour, baking powder, baking soda, salt, and sugar (if using). Add the cold butter and rub it in until the mixture looks like coarse, sandy crumbs.
Pour in ½ cup of yogurt or buttermilk to start, scattering it evenly over the surface rather than in one spot. Gently incorporate it with a large spoon or spatula. Add more a little at a time, just until the dough holds together and feels soft but not wet or sticky. You may not need the full cup.
Scoop a large spoonful of dough from the bowl and gently shape it into a rough round with your hands. Place biscuits on a tray lined with parchment. Bake for 15–20 minutes, until golden and puffed. Let cool slightly before serving warm!