This coffee biscuit recipe is a coffee lover’s new best friend! Simple and easy, this recipe is perfect with a morning cup of joe.
There is nothing more sacred than my morning cup of coffee. On weekends, I love to sleep in and enjoy a fresh cup of coffee with a sweet treat. Enter this coffee biscuit recipe!
This recipe is quick to whip up, uses staple pantry ingredients, and is delicious to dunk in a cup of coffee!
In this post, you will learn all about how to make this coffee biscuit recipe perfect every time!
WHAT IS A BISCUIT?
You may be wondering about the difference between a biscuit and a cookie. There are a few important key differences to know.
In America, cookies are known for being soft, chewy, and sweet. A biscuit is traditionally referred to as a Southern biscuit.
However, in other parts of the world, cookies are known as biscuits. Biscuits are traditionally crisper and less sweet, with a nice crunch. They are perfect for dunking in coffee and afternoon tea.
Most cookies use a soft dough, which results in sweet, pillowy goodness (think chocolate chip cookies). Biscuits are very similar to shortbread cookies.
If this is your first time making biscuits, this is a great place to start!
WHY THIS IS THE BEST COFFEE BISCUIT RECIPE
These homemade cookies are the perfect treat for morning coffee. Here are a few reasons why you’ll love them as much as I do!
- Crispy cookies are perfect for dunking in coffee or tea.
- They’re not too sweet. Biscuits are traditionally less sweet than cookies.
- Has just a hint of coffee flavor.
- Easy and quick! These cookies whip up in less than 10 minutes and cook in 15. The longest part is waiting for the dough to chill.
- Super versatile– mix in chocolate chips or dip in some chocolate for extra sweetness. You can make a simple dip using icing sugar and cocoa powder with a small splash of hot water. Yum!
SIMPLE INGREDIENTS
These biscuits come together using everyday pantry ingredients. The base of this recipe is really just 3 simple ingredients: flour, butter, and sugar! These 3 ingredient coffee cookies couldn’t be easier if I tried!
UNSALTED BUTTER: For best results, make sure your butter is at room temperature. Do not use cold butter or it will not properly cream with the sugars.
SUGAR: This recipe uses a mix of white and brown sugar. This ensures it has a bit of a snap while still remaining soft.
COFFEE: Use instant espresso powder or finely ground instant coffee. You could also use freshly ground coffee beans.
VANILLA EXTRACT: To help sweeten the dough.
FLOUR: Use all-purpose flour for best results.
SALT: To flavor the dough.
HOW TO MAKE THIS RECIPE
This coffee cookie recipe whips up in 10 minutes and takes 15 minutes to cook. The longest part is waiting for the dough to chill. You can have freshly baked cookies on the table in less than an hour. Oh, and your house will smell amazing!
STEP 1: To start, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
STEP 2: In a small bowl, add the dry ingredients (flour and salt). For best results, use the spoon and level method to not add extra flour. Mix to combine and set aside.
STEP 3: In a large bowl, use an electric mixer to beat the butter for 10 seconds. Add brown and white sugar and cream together for 2 minutes, scraping down the sides frequently.
Next, add the instant coffee and vanilla extract. Mix for about 10 seconds, until the coffee is combined.
STEP 4: In two halves, add the flour mixture to the biscuit dough. Mix until just combined; do not over-mix or the biscuits can become tough.
STEP 5: Wrap the dough in plastic wrap and roughly shape it into a ball or rectangle. Chill in the fridge for at least 30 minutes.
STEP 6: Once chilled, roll the dough on a lightly floured surface. Roll the dough until it is about 1/4″ thick. Use a cookie cutter to make biscuits and add them to the prepared baking trays. This dough does not spread that much, so you can add quite a few biscuits onto the cookie sheet at one time. Leave at least 2″ of space between each biscuit.
STEP 7: Cook in the oven for 12-14 minutes. Because the dough is already a golden brown color, it’s hard to know when they’re done. The bottoms of the biscuits should be golden brown and crisp.
Transfer to a wire rack to cool. Enjoy a fresh cup of coffee!
HOW TO STORE COFFEE BISCUITS
These biscuits should last for 5 days. To maximize freshness, also store cookies in an airtight container.
HOW TO FREEZE BISCUITS
If you have too many cookies to enjoy in one go, try freezing them! These cookies should last for up to 6 months in the freezer.
You can also freeze the biscuit dough. Cut into circles and then place on a baking tray with parchment paper. Freeze for 30 minutes until firm. Then place in an airtight container or bag and put back into the freezer.
When you want to enjoy the biscuits, you can pop them directly into the oven from the freezer! For best results, lower the oven temperature by 20 degrees and add 2-3 extra minutes cook time.
Lowering the oven temperature will help the biscuits thaw and not overcook.
TIPS AND TRICKS
- Use a kitchen scale to accurately measure ingredients.
- Fluff your flour before measuring it. This method helps to aerate the flour so you get accurate cup measurements. Adding extra flour will result in tough biscuits.
VARIATIONS
- Add in chocolate chunks or chocolate chips. I prefer to use semisweet chocolate so the biscuits don’t get too sweet.
- This recipe can be made vegan by using vegan butter.
- Use decaffeinated coffee instead. The biscuits will taste just as delicious!
- Try mixing in small pieces of nuts, such as almonds or walnuts.
This coffee biscuit recipe is perfect for dunking! Let me know in the comments below how you enjoy this sweet treat.
Coffee Biscuit Recipe (Simple & Easy)
Equipment
- Hand mixer
- Rolling Pin
- Circle cookie cutter 3"
Ingredients
- 1 1/8 cup flour (6 ounces)
- 1 stick unsalted butter (4 ounces)
- 1/8 cup white sugar
- 1/8 cup brown sugar
- 1 tablespoon instant coffee
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a small bowl, add the dry ingredients (flour and salt). Mix to combine and set aside.
- In a large bowl, use an electric mixer to beat the butter for 10 seconds. Add brown and white sugar and cream together for 2 minutes, scraping down the sides frequently.Next, add the instant coffee and vanilla extract. Mix for about 10 seconds, until the coffee is combined.
- In two halves, add the flour mixture to the biscuit dough. Mix until just combined; do not over-mix or the biscuits can become tough.
- Wrap the dough in plastic wrap and roughly shape it into a ball or rectangle. Chill in the fridge for at least 30 minutes.
- Once chilled, roll the dough on a lightly floured surface. Roll the dough until it is about 1/4" thick. Use a cookie cutter to make biscuits and add them to the prepared baking trays. This dough does not spread that much, so you can quite a few biscuits onto the cookie sheet at one time. Leave at least 2" of space between each biscuit.
- Cook in the oven for 12-14 minutes. Because the dough is already a golden brown color, it's hard to know when they're done. When the bottoms of the biscuits are golden and crisp they're done. Transfer to a wire rack to cool. Enjoy a fresh cup of coffee!
Notes
- These biscuits should last for 5 days. To maximize freshness, also store cookies in an airtight container.
- Try mixing in chocolate chips or nuts, such as almonds or walnuts.