Sweet Shortcake Biscuits, are part cake and part biscuits. This easy homemade treat is perfect for strawberry shortcake or top these biscuits with other fruit such as blueberries, peaches, raspberries, and more.
These homemade Sweet Shortcake Biscuits are part biscuit and part shortcake. Delicious and simple for a wide range of desserts like fruit shortcakes (like this Cannoli Cream Strawberry Shortcake), topped with ice cream, or crumbled up on top of desserts.
Although I originally made these biscuits for strawberry shortcake, these sweet biscuit shortcakes would be amazing with a wide range of fruit and toppings. Or you could even cut them in half and slather them with butter and jam for a delicious breakfast or snack. Sometimes I call them biscuits and sometimes I call them shortcakes.
These from-scratch biscuits come together quickly. I personally think they are best the same day they are baked BUT you could freeze or reheat as needed.
Equipment You May Need
- Mixing Bowl – A good quality mixing bowl to mix the dough in will come in handy.
- Pastry Cutter – If you don’t have a pastry cutter, I love these! Great for cutting butter into dry ingredients.
- Pastry Brush – Perfect for brushing a little buttermilk (or cream) over the shortcakes before baking. A pastry brush is a great thing to have on hand in your kitchen.
- Baking Sheet – A good quality baking sheet is a must. You don’t want cheap baking sheets that burn and warp.
- Parchment Paper or Silicone Mat – I love keeping precut parchment paper the same size as my baking sheets on hand. Or you can use a silicone baking mat instead. The silicone mats are reusable and clean up easily.
(Full printable recipe card is at bottom of post.)
Sweet Shortcake Biscuits Ingredients
- Flour – Regular all-purpose.
- Sugar – Regular granulated sugar.
- Baking Powder
- Salt
- Baking Soda
- Butter – Unsalted COLD butter that has been cut into small pieces or cubes.
- Buttermilk – If you can keep the buttermilk in the fridge to stay COLD until ready to use. Or you could also try making sour milk.
- Egg – Large egg.
- Vanilla – Vanilla extract or use your favorite extract like Fiori di Sicilia or almond extract. Almond extract would be delicious!
- Topping (optional) – buttermilk or heavy cream and raw or granulated sugar. I like to use a little raw sugar on these biscuits which is a bit coarser than granulated sugar.
How to Make Sweet Shortcake Biscuits
Step One: Preheat oven. Line a baking sheet.
Step Two: Mix dry ingredients for biscuits. Whisk together flour, granulated sugar, baking powder, salt, and baking soda. Cut in cold butter with a pastry cutter. Should start to form small crumbs.
Step Three: Mix together wet ingredients. Whisk together buttermilk, egg, and vanilla until well combined. Mix wet ingredients into dry just until dough forms.
Step Four: Knead the dough a few times until it comes together. Pat dough into a rectangle and about one inch thick. Cut dough into desired shape/size. I cut into 6 large rectangles.
Step Five: Move biscuits to baking sheet and brush the tops with buttermilk (or cream) and sprinkle sugar on top if desired.
Step Six: Bake biscuits until golden brown around edges and baked through. Adjust the baking time if you made your shortcakes smaller or bigger. Cool on wire rack. Split in half and top with your favorite fruit and fillings.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- I like these biscuits when they’re still a little warm out of the oven. Personal preference though. I think they are best the day they are baked but you can freeze and/or reheat these shortcakes.
- Split the biscuits in half and top with your favorite toppings such as whipped cream, pudding, fruit (try these strawberries for shortcake), or even ice cream. You can also add your favorite sauces like hot fudge, nuts, or chocolate chips. Or lather them up with some butter and jam.
- These biscuits are quite large. You can cut them into a smaller size before or after baking.
- Have leftover sweet shortcake biscuits? Combine in small bowls or mason jars with pudding, whipped cream, and/or fruit to make mini trifles. Or layer them with some homemade cannoli cream.
Quick Tips for Best Results
- As I mentioned above, I cut the dough into 6 pieces. You can cut the dough into smaller or larger pieces or various shapes. Be sure to adjust the baking time as needed.
- The biscuits should be golden brown on the bottom and edges. If you undercook them, they will probably be raw on the inside and if you overbake them, they will start to dry out.
- Don’t overwork the dough or it can start to get tough. Just knead it gently a few times.
Sweet Shortcake Biscuits FAQ
How should I store the biscuits?
The shortcake biscuits can be stored well-wrapped or in a resealable bag or airtight container at room temperature. I find they are at their best the same day they are baked but can be reheated at a low temperature for a few minutes to freshen up a bit.
Can I freeze the shortcakes?
The shortcakes if well wrapped can be frozen.
How long will the shortcakes last?
The shortcakes will probably last a few days at room temperature or a little longer in the refrigerator or if well wrapped a few months in the freezer.
Substitutions?
Instead of the vanilla extract, you could substitute your favorite extract flavorings such as almond extract. Instead of the buttermilk, you could try making sour milk (with milk and vinegar).
Can I use low-fat ingredients?
Fat-free buttermilk is ok, but I would not suggest using low-fat ingredients for this recipe such as low-fat butter substitutes.
What else can I add to this recipe?
You can try adding your favorite mix-ins to the dough such as chocolate chips or chopped nuts.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan because of all the dairy products. You can try vegan substitutes but results will be quite different.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – You can. try a gluten-free flour blend that has a 1:1 ratio substitute. I haven’t tried it so can’t guarantee results.
Other Biscuit Recipes You May Enjoy
- Mini Cheddar Biscuit Muffins – These savory little muffins are made in a mini muffin tin and make a delicious addition to any meal.
- Garlic Cheddar Drop Biscuits – A family favorite copycat version of the Red Lobster classic!
- Chocolate Chocolate Chip Biscuits – Perfect delicious sweet breakfast or treat loaded with chocolate.
Hope you enjoy this tasty Sweet Biscuit Shortcakes recipe. Tell me in the comments what you topped them with!
If you like these Sweet Shortcake Biscuits, you may also like these Mini Strawberry Shortcake Poppers or these Chocolate Strawberry Shortcakes with Amaretto Cream.
Sweet Shortcake Biscuits
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter cold & cubed
- 1 cup buttermilk cold
- 1 large egg
- 1 teaspoon vanilla extract
- (optional) shortcake topping: buttermilk or heavy cream and raw or granulated sugar
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Whisk together the flour, granulated sugar, baking powder, salt, and baking soda in a large mixing bowl. Cut in cold butter cubes with a pastry cutter (or 2 knives) until small crumbs form.
- In a small bowl whisk together buttermilk, egg, and vanilla until well combined. Mix into flour mixture until dough forms.
- Knead the dough a few times on a lightly floured surface until dough comes together. Form into a rectangle about 9 inches by 6 inches and about 1 inch thick. Cut the dough into 6 equal rectangles (or desired size/shape).
- Place the biscuits on the lined baking sheet. Brush the tops with a little buttermilk and sugar if desired.
- Bake biscuits at 400 degrees F for about 12-15 minutes or until golden brown (adjust baking time as needed if you made shortcakes into smaller or larger sizes). Set on wire rack to cool.
- To assemble, split biscuits in half. Layer with your choice of fruit and fillings. Serve immediately.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
DELICIOUS! This my first attempt at making biscuits ever. I used a stand mixer. Albeit a messy recipe, was fun and simple. Will definitely save this and make again. Thanks!
Thank you so much! :)
I just made these! They turned out so tender a just a bit sweeter than plain biscuits. I made the dough using a food processor which sped the process up a bit.
Thank you! :)