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Biscuit Cake

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This Biscuit Cake is ridiculously fluffy and quick. If you’ve got around an hour to spare and a hankering for something delicious, you’re in for a treat. This easy-to-follow recipe promises a delightful mix of flaky, golden-brown biscuits that are tender on the inside. No need to be a baking expert – this one’s for everyone!

Why You’ll Love Biscuit Cake

  • Easy Baking: No fuss, no complications – Biscuit Cake simplifies the baking process for everyone.
  • Sweet Harmony: The perfect blend of sugar, buttermilk, and a glossy egg wash creates an irresistible dessert.
  • Versatile Treat: Ideal for breakfast, brunch, or a snack, this cake offers endless possibilities with add-ins like cheese or herbs.
  • All Skill Levels: Whether pro or beginner, Biscuit Cake is forgiving, allowing room for experimentation and learning.
  • Crowd-Friendly: With a generous serving size, it’s the perfect treat to share at gatherings with friends and family.

Ingredients Needed To Make Biscuit Cake

  • GF flour
  • Buttermilk
  • Baking powder
  • Sugar
  • Kosher salt
  • Butter
  • Egg wash: 1 egg + water, mixed well

How To Make Biscuit Cake

In a large mixing bowl, combine all dry ingredients.

Add cold butter and use a pastry cutter or fingers to mix until pea-sized pieces form.

Pour in buttermilk and mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 425 degrees. Butter a 9×13 baking dish.

Transfer chilled dough to the baking dish, brush the top with egg wash.

Bake for 30-35 minutes until golden brown and a toothpick comes out clean.

Allow to cool, then serve and enjoy!

Variations & Substitutions

  • Add-ins: Mix in shredded cheese, herbs, or cooked bacon bits for an extra flavor kick.
  • Sweeten it up: Sprinkle with cinnamon sugar or drizzle honey for a sweet twist.
  • Fruit-filled: Layer sliced fruits between the biscuit dough for a fruity variation.
  • Spiced Flavors: Incorporate garlic powder, paprika, or cayenne pepper for a savory kick.
  • Nutty Texture: Fold chopped nuts into the dough for a delightful crunch.
  • Chocolate Delight: Add chocolate chips or chunks for a decadent twist.

Commonly Asked Questions

Can I substitute regular flour for gluten-free flour?

Yes, you can use regular all-purpose flour instead of gluten-free flour in the same quantity.

Can I make the Biscuit Cake dough ahead of time? 

Absolutely! Prepare the dough in advance, cover it tightly, and refrigerate for up to 24 hours before baking.

Can I make these biscuits without buttermilk? 

Of course! If you’re out of buttermilk, just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

How do I store leftovers? 

Store any remaining Biscuit Cake in an airtight container at room temperature for up to 2 days or in the fridge for longer freshness.

Biscuit Cake

This Biscuit Cake is ridiculously fluffy and quick. If you've got around an hour to spare and a hankering for something delicious, you're in for a treat.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Biscuit Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 358kcal

Equipment

  • Large mixing bowl
  • Pastry cutter or fingers for mixing
  • plastic wrap
  • 9×13 baking dish
  • Brush for egg wash
  • Oven preheated to 425 degrees

Ingredients

  • 3 cups 1.1 GF flour
  • 2 cups buttermilk
  • 2 ½ tbsp baking powder
  • cup sugar
  • 1 ½ tsp kosher salt
  • 18 tbsp butter
  • Egg wash: 1 egg + 2 tbsp water mixed well

Instructions

  • In a large mixing bowl, thoroughly combine all dry ingredients.
  • Add cold butter to the dry mixture and use a pastry cutter or fingers to incorporate, leaving pea-sized pieces. Avoid overmixing.
  • Pour in buttermilk and mix until just combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 425 degrees. Butter a 9×13 baking dish.
  • Transfer the chilled dough into the baking dish and brush the top with the egg wash for a glossy finish.
  • Bake in the preheated oven for 30-35 minutes until the biscuits turn slightly golden brown and a toothpick comes out clean.
  • Once baked, remove and allow to cool. Serve and enjoy!

Notes

Variations:
  • Add-ins: Incorporate ingredients like shredded cheese, herbs (rosemary, thyme), or cooked bacon bits into the dough for added flavor.
  • Sweeten it up: Sprinkle the tops with cinnamon sugar or drizzle with honey after baking for a sweet twist.
  • Fruit-filled: Layer sliced fruits like berries or peaches between the biscuit dough in the baking dish for a fruity variation. 
  • Spiced Flavors: Mix in spices like garlic powder, paprika, or cayenne pepper for a savory kick.
  • Nutty Texture: Fold chopped nuts such as pecans or almonds into the dough for a delightful crunch.
  • Chocolate Delight: Incorporate chocolate chips or chunks into the dough for a decadent twist.

Nutrition

Calories: 358kcal | Carbohydrates: 36g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 879mg | Potassium: 72mg | Fiber: 4g | Sugar: 10g | Vitamin A: 709IU | Calcium: 262mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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