The Cooking Dish

  • Home
  • About
  • Recipes
    • Breads
    • Breakfast
    • Desserts & Snacks
    • Drinks
    • Dinner
    • Sides
  • Blog
    • Food & Cooking
    • Chris in Real Life
    • Lifestyle
    • Reviews
    • Travel
    • Blogging & Tech
  • Essentials
  • Contact

Butterscotch Biscuits Recipe

October 25, 2011 by Chris Mower 14 Comments

Share4
Tweet
Pin53
Yum
Reddit

Do you remember as a kid waking up in the mornings to the smell of your favorite breakfast cooking? I sure do, and I still love it. Smelling the sweet breakfast aromas early in the morning is one of life’s great pleasures, one that almost instantly puts the entire family in a good mood.

Growing up in my family, there were a couple smells that almost always had us kids instantly bounding up the stairs: the quintessential breakfast of pancakes served with eggs and bacon and then the irresistible smell of butterscotch biscuits. Yes, I said that right… butterscotch biscuits,and today I’m going to share that biscuit recipe with you. But first, a quick peek into how awesome these biscuits are. These are not your typical biscuit, my friend.

Luckily (read: holy flipping cow, I’m incredibly lucky), my kids are not picky eaters. I’m not sure if it’s because I will eat nearly anything—with the exception of tuna loaf—and they’re just following my example, or if it’s because they know they’ll go without if they don’t eat what’s prepared. Maybe they’re really not my kids, but aliens from another planet… maybe, just maybe that’s it. (By the way, after they realized mom and dad were serious they always choose to eat what’s prepared.)

Because my kids are not picky eaters, they’re excited about eating a lot of stuff. When we begin eating, we frequently hear, “This is my favorite!” I think we’ve heard it about spaghetti, lasagna, tinfoil dinners, pizza, broccoli, fried chicken, PBJ sandwiches, apple slices, corn, hot dogs, and the list goes on. In fact now that I think about it, I don’t think my kids know what “favorite” means.

So with all the “favorites” in my home, how do I know I’ve struck gold? Imagine your kids being so excited to eat something that their eyes light up, they get permagrin, and then they run around in circles with their arms in the air yelling, “Biscuits, biscuits!” And they don’t stop until breakfast is served. That’s what my kids do when I make these. My wife gets excited when I make these too. She’s awesome.

This specific recipe is the original one that my mother made us. I’ve been doing a lot of experimenting with it over the past year and have created an off-shoot that I will be sharing in the next post.

But until then, behold! Butterscotch Biscuits!

Butterscotch Biscuits Recipe

Butterscotch-Biscuits-The-Cooking-Dish-Chris-Mower-020

Ingredients

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda (only if using buttermilk)
  • 1/3 cup shortening
  • 3/4 cup milk or buttermilk
  • 4 tbsp butter, melted
  • 2/3 cup brown sugar

Method

Preheat your oven to 425°F and then sift the flour, salt, and baking powder together. If you’re planning on using buttermilk, sift in the baking soda as well.

Cut in the shortening until it forms pea-sized lumps.

Add milk and incorporate it into the flour just enough to pull it together. Don’t over-knead this bad boy or you’ll get stiff biscuits.

Roll the dough into a rectangle.

Melt your butter and evenly spread it on top.

Take your brown sugar and with your fingers evenly sprinkle it over the top of the butter. I tend to use much more brown sugar than is necessary… but it’s soooo good!

Starting at the back roll the dough up into a round log.

Cut the log in half and then cut the halves in half. You now have 4 equal parts.

Cut each of these 4 parts into thirds. You now have 12 even parts.

Line a baking tin with cupcake liners and place the 12 parts into the cups.

Bake at 425°F for 10-12 minutes or until golden brown on top. Remove and enjoy! YUM YUM!

As an alternative to baking these in a muffin pan, you can evenly distribute them in a cast iron pan and bake them in that… I prefer the muffin pans because it makes the muffin exterior crispy, but my wife prefers the cast-iron baking because she likes the exteriors to be soft.

Download the recipe below. The first one has pictures with the steps, the second only has 1 main picture. Enjoy!

Download

  • “Butterscotch Biscuits Recipe” (PDF, 2 pages, 1.1 MB)
  • “Butterscotch Biscuits Recipe – Simple” (PDF, 1 page, 99 KB)

Stay tuned for my next post and I’ll give you my favorite way to make these. To be continued… (ba da dum)

Butterscotch Biscuits Recipe
Yum
Print Recipe
  • CourseBreads, Breakfast
  • CuisineAmerican
Butterscotch Biscuits Recipe
Yum
Print Recipe
  • CourseBreads, Breakfast
  • CuisineAmerican
Powered byWP Ultimate Recipe
Share4
Tweet
Pin53
Yum
Reddit

Thanks for Reading!

I love connecting with people around the world and sharing stories. If you're on any of these social media sites, please reach out, and let's get to know each other!

  • Facebook
  • Flickr
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Comments, Kudos, and Thoughts

  1. Cheri gloriously expatiates...

    October 26, 2011 at 7:04 am

    These look so good! Hopped over here from Platefull and thought I’d say hi. Fun to see your blog! Have a great day.

    Reply
    • Chris Mower gloriously conveys...

      October 26, 2011 at 7:39 am

      Hi Cheri, thanks for stopping by 🙂

      Reply
  2. Maren gloriously affirms...

    October 26, 2011 at 8:22 am

    I know exactly what I´ll be making for breakfast on Sunday. Thanks for sharing!

    Reply
    • Chris Mower bravely scribbles...

      October 26, 2011 at 9:39 am

      Awesome! Let me know how they turn out for you 🙂

      Reply
  3. Marcelle magestically reveals...

    October 27, 2011 at 3:04 pm

    OK – look friendly enough – one quick question. Shortening as opposed to butter….I have never used shortening here in SA – can I simply substitute with butter you think? Otherwise looks simple and very scrumptious – will try them this weekend….

    Reply
    • Chris Mower magestically types...

      October 27, 2011 at 3:31 pm

      I’d totally substitute it with butter. I think it’d be great. Just make sure you use chilled butter, so it doesn’t get too melty. Chilled butter will make it more flaky (yum!) than room-temperature shortening.

      Reply
  4. TJ Mower cooly announces...

    October 28, 2011 at 5:52 pm

    I know that Sheri’s family likes these baked in a glass (pyrex) baking pan, like you cook yours in the cast iron one. I thought they were good this way also.

    Reply
    • Chris Mower reassuringly declares...

      October 29, 2011 at 1:12 am

      I used to do them in a pyrex until I got the cast iron skillet. Thanks for mentioning it, as it’s also a great way to cook them up.

      Reply
  5. Lori cleverly suggests...

    January 18, 2012 at 9:27 pm

    Chris, these look great. I know my family would love these but if I don’t have whole milk or buttermilk, can I use 1% milk, ff milk or non-fat half-and-half? Is the fat content of the milk essential to the recipe? Or can I get away with a lower fat dairy product?

    Reply
    • Chris Mower attractively voices...

      January 18, 2012 at 9:39 pm

      Hi Lori,

      I make these with 1% milk all of the time, and they still turn out great. The flavor isn’t as rich when you use a watered-down milk, but they’re still gobsmacking delicious.

      I’d love to hear how they turn out for you.

      Reply
  6. marie magestically claims...

    March 4, 2015 at 4:45 am

    any chance you could give me this in pounds and ounces, as l have know idea how much a cup is, the recipe looks awesome by the way

    Reply
    • Chris Mower attractively says...

      March 13, 2015 at 8:43 am

      I have plans to go through all my recipes and convert them to weight. Usually I find that 1 cup of flour is ~ 4.5 – 5 oz. I’m not sure about the other ingredients (except for milk; 1 c = 8 oz). Hopefully sometime in the near future I can get to the conversions.

      Reply
  7. Shelly attractively writes...

    January 1, 2016 at 6:45 am

    I grew up with butterscotch biscuits too and make them for my family as well. So good!

    Reply
    • Chris Mower boistrously voices...

      January 1, 2016 at 1:14 pm

      Yes! It makes me happy when I meet others who grew up with some of the same foods! It makes me wonder if it comes from an old-timey-wimey cookbook.

      Reply

Share what's on your mind! Cancel reply

I'd love to hear what you have to say, so please leave a comment below. Just be sure to use your real name or I might (accidentally) mark it as spam! If you'd like a nifty picture by your name, check out Gravatar.com. Type away, amigo.

Your email address will not be published. Required fields are marked *

Sign Up for Awesomeness

Join The Cooking Dish newsletter and receive special newsletter-only offers, tips, and more. I will NEVER EVER spam you.

Looking for Something?

Let’s Be Friends

  • Bloglovin
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

The Cooking Dish Affiliates

As an Amazon Associate I earn from qualifying purchases.
Take Cooking Classes Online with CraftsyPhotographing Food CourseGenesis Framework for WordPressShopify makes it easy to open an online store by providing all the tools and help you need. Try it for free!

Recent Posts

  • Minimalist Shoes (Barefoot Shoes) and Where to Buy Them
  • Let food by thy medicine
  • Havanese Puppy Shopping List
  • Food Bloggers from IFBC: A Short Q&A
  • Stay Home if Reject Food and Customs

Recent Comments

  • Khomini on Chef’s Knife: How to Hold and Wash It
  • Chris Mower on Nonstick Pans: Top 10 Rules for Using Them
  • Jhon Macklin on Nonstick Pans: Top 10 Rules for Using Them
  • Chris Mower on Nonstick Pans: Top 10 Rules for Using Them
  • Chris Mower on How to Blacken Chicken or Fish
  • Bloglovin
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
Copyright ©2025 · Chris Mower & The Cooking Dish
Built con queriño on the Genesis Framework
 

Loading Comments...