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Biscuit Cakes

Biscuits and syrup.  Do you remember that?  Do you still eat it?  I think I ate it every time my precious Mama made her fabulous homemade biscuits.  It was soooo good.  I would eat just the biscuits, all broken up, covered with syrup.  I know,  but when something is that good … you just can’t help yourself!  Bake yourself some biscuit cakes and eat them instead of pancakes.  You will love them!

Biscuit Cakes
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Biscuit Cakes


2 cups biscuit mix, Homemade

1 cup milk*

2 Tablespoons vinegar*

*I think buttermilk will work well instead of making sour milk ( milk and vinegar) although I have not tried it.


Add 2 Tablespoons vinegar to an one cup measuring cup and fill with milk to one cup level.  Set aside. You want it to be like thick. Put 2 cups biscuit mix, Homemade, in a large mixing bowl and whisk to break up any large lumps.  Add enough soured milk to make a very thick pancake batter. I usually use 1 cup but start a little less, depending how thin the milk is.   Let sit 5 to 10 minutes, it should look spongy almost when stirred. Preheat oven to 350 degrees F. while waiting. Spray baking sheets with non-stick spray or use, Homemade Cake Release.  Ladle 1/3 cup batter on baking sheets.  Cook 5 minutes until lightly brown on bottom and flip over, cooking another 2-4 minutes until set.  You can also let them cook without turning over, until done. Top with butter or margarine and syrup, honey, fruit, preserves…..Enjoy!