Save Tender, fluffy drop biscuits infused with sweet tea, cinnamon, and a hint of pretzel flavor, perfect for breakfast or a cozy afternoon treat.
I first made these biscuits for a chilly weekend brunch and they were a delightful surprise. The sweet tea adds a subtle warmth and pairing that with bits of crushed pretzel creates a unique twist everyone loved.
Ingredients
- All-purpose flour (2 cups/250 g): The base for tender biscuits
- Baking powder (2 tsp): Helps the biscuits rise
- Baking soda (1/2 tsp): Activates with the sweet tea's acidity
- Fine sea salt (1/2 tsp): Balances flavors
- Granulated sugar (1/2 cup/100 g): Adds sweetness
- Ground cinnamon (1 1/2 tsp): Warm spice for biscuit and topping
- Finely crushed pretzels (1/4 cup/30 g, plus extra): Adds crunchy, salty contrast
- Unsalted butter (1/2 cup/115 g, cold and cubed): Creates flaky texture
- Strongly brewed sweet tea (3/4 cup/180 ml, cooled): Unique flavor and moisture
- Whole milk (1/2 cup/120 ml): Moisture for tender dough
- Vanilla extract (1 tsp): Rounds out flavors
- Melted butter (2 tbsp): Brushed on warm biscuits
- Granulated sugar (2 tbsp): Topping
- Ground cinnamon (1/2 tsp): For sprinkle topping
- Finely crushed pretzels (2 tbsp): Final crunchy topping
Instructions
- Prepare baking sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, cinnamon, and 1/4 cup crushed pretzels.
- Cut in butter:
- Add cold butter cubes and cut in with a pastry blender or fork until mixture resembles coarse crumbs.
- Mix wet ingredients:
- In a separate bowl, whisk together sweet tea, milk, and vanilla extract.
- Combine wet and dry:
- Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix; dough will be sticky).
- Shape biscuits:
- Using a large spoon or ice cream scoop, drop 12 mounds of dough onto the prepared baking sheet, spacing them apart.
- Bake:
- Bake for 16–18 minutes, until biscuits are golden brown on top.
- Finish biscuits:
- While still warm, brush biscuit tops with melted butter. Mix 2 tbsp sugar with 1/2 tsp cinnamon and sprinkle over biscuits, then top with extra crushed pretzels.
- Cool and serve:
- Cool slightly before serving.
Save These biscuits became a family favorite when my kids requested them for weekend breakfasts, especially served with honey butter. Sharing a warm batch at our table makes every morning special.
Required Tools
Mixing bowls are needed for both wet and dry ingredients. Use a pastry blender or fork to cut in the butter, then scoop dough with a spoon or ice cream scoop onto a baking sheet lined with parchment paper. Finish with a pastry brush for butter.
Allergen Information
Recipe includes wheat and dairy. Double check pretzel packaging for soy and confirm butter source if necessary for allergies.
Nutritional Information (per serving)
Each biscuit has about 210 calories, 8g fat, 33g carbohydrates, and 3g protein. Actual values may vary depending on ingredient brands and portion size.
Save Enjoy these unique biscuits warm from the oven with your favorite spread. Their blend of flavors and simple technique is sure to impress any guest.
Recipe FAQ Section
- → Can I use unsweetened tea instead of sweet tea?
Yes, swap sweet tea for unsweetened to adjust sweetness without impacting texture.
- → How do I achieve a fluffy biscuit texture?
Use cold butter and avoid overmixing the dough; handle gently for soft, airy biscuits.
- → Can I make these biscuits ahead of time?
Prepare and bake ahead; rewarm gently before serving for the best texture and flavor.
- → Are there alternative toppings for these biscuits?
Try honey butter, cream cheese, or flavored jams to complement the sweet and salty flavors.
- → What can I use if I don't have pretzels?
Crushed nuts or toasted breadcrumbs can offer texture, though pretzels add signature flavor.
- → How long do these biscuits stay fresh?
Store in an airtight container; enjoy within two days for the freshest taste and texture.