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
- Vanilla paste or extract
- Egg wash: 1 egg + water, mixed well (optional)
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.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
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
Equipment
- Pastry cutter or fingers for mixing
- plastic wrap
- Brush for egg wash
- Oven preheated to 425 degrees
Ingredients
- 3 cups 1.1 GF flour
- 2 cups buttermilk
- 1 ½ tbsp baking powder
- ⅓ cup sugar
- 1 ½ tsp kosher salt
- 10 tbsp butter
- 1 tsp vanilla paste or extract
- Egg wash: 1 egg + 2 tbsp water mixed well (optional)
Instructions
- In a large mixing bowl, thoroughly combine all dry ingredients.
- Add cold butter and vanilla 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
- 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.
This receipe deserves 10 stars! Came across this via following her IG profile. It’s a super and simple straightforward recipe to make. I made this for an early Father’s Day bbq we held and let’s say it was a favorite! The entire pan was gone, leaving just a few squares for leftovers. I’m defintely keeping this for future parties. As noted, the recipe is versatile to make it both savory and sweet. I am envisioning bacon bits and scallions for the next creation! Keep up the great recipes.