Vanilla Brown Sugar Biscuits


Vanilla Brown Sugar Biscuits. These homemade, flaky and tender biscuits are sweet and yummy. Baked to perfection for breakfast or a snack.


Vanilla Brown Sugar Biscuits
  • 1 cup unsalted butter cut into cubes
  • 3 cups self rising flour
  • 1 1/2 teaspoon baking powder
  • 1/4 cup firmly packed brown sugar light or dark
  • 1 cup buttermilk plus more if needed
  • 2 teaspoons of vanilla extract or vanilla bean paste
  1. Melt butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3 to 5 min until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. Immediately remove it from the heat. Allow to cool for about 10 min, then place butter in a small bowl, and freeze until solid, about 2 hours.
  2. In a large bowl combine the flour, baking powder, and brown sugar and stir together with a fork. Tap the small bowl of butter on the counter to shake it out (it should be in one large blocUse the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk with the vanilla. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add more buttermilk until it forms a shaggy dough.
  4. Sprinkle a pastry mat, wooden cutting board or a clean smooth counter top with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
  5. Use a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This way the biscuits will bake flaky).
  6. Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
  7. Preheat oven to 425*. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
  8. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2" each.
  9. Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 min.
  10. Bake until golden brown, 12 to 15 minutes.


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