From grandma's recipe box
Scones & Biscuits Recipes
Scones and biscuits are soft, buttery rounds that bake up fast. They go well with jam, gravy, or a hot cup of tea.
Filters (2)
6 recipes match your filters
About Scones & Biscuits
Scones and biscuits start with flour, baking powder, salt, cold butter, and milk, cream, or buttermilk. The butter is cut into the flour in small bits. The dough is patted out, cut into rounds or wedges, and baked until golden. Scones are often a little sweeter, with fruit or sugar added.
Unlike muffins, the dough is thick enough to shape and not poured. They are plainer and less filled than pastries. Biscuits are usually savory and flaky, while scones are often a bit richer and crumblier.
Questions folks ask
What is the difference between a scone and a biscuit?
Scones are usually a bit sweeter and richer, and often hold fruit. Biscuits are typically more savory and flaky.
Why didn't my biscuits rise?
The dough may have been overworked, or the baking powder may be old. Twisting the cutter can also seal the edges.
Can I make the dough ahead?
Yes. Cut the shapes and chill or freeze them, then bake when you are ready.
Kitchen tips
- Use very cold butter and cold milk or buttermilk.
- Mix just until the dough holds together.
- Press the cutter straight down and don't twist, so the sides rise evenly.
- Place biscuits close together on the pan for softer sides.
- Serve warm, the same day they are baked.