Coffee Biscuits
Yields: About 10
  • 3 cups self-rising flour*
  • 2 tablespoons sugar
  • 2 tablespoons dark roast instant coffee
  • ½ cup cold salted butter, cubed
  • ¾ cup plus 2 tablespoons cold whole buttermilk, divided
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together flour, sugar, and instant coffee. Using a pastry blender, cut in cold butter until mixture is crumbly. Add ¾ cup cold buttermilk, stirring with a fork just until combined. Add remaining 2 tablespoons cold buttermilk, if necessary.
  3. Turn out dough onto a heavily floured surface, and knead several times until dough holds together. Pat dough to ¾-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Freeze for 15 minutes.
  4. In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto dough.
  5. Bake until golden brown, 12 to 14 minutes. Serve warm.
*We used White Lily Unbleached Self-Rising Flour and Nescafé Clasico Dark Roast Instant Coffee.
Recipe by Taste of the South at