American Biscuits (Savoury Flakey Scones)
Want me to confuse you a little? American biscuits are different to Australian biscuits because they are more like Australian and British Scones. American Scones are also different again. Aussies refer to cookies and biscuits the same.
Its a weird and crazy world we live in BUT this recipe is delicious and you need it in your life. Once you make it, all the biscuit, scone, drama will disappear and you’ll just have these delicious flakey morsels of yum!
Why this recipe is amazing
Flavour & Texture: THE FLAKIEST, melt in your mouth goodness that you need in your life. Buttery, cheesy and just good on their own or loaded with butter, cream cheese or even make into a breakfast sandwich.
Difficulty & Time: 2/5: They are a little extra work if you roll the dough out rather than scoop but gosh, they are so simple! Less than 40 minutes! Perfect as a quick breakfast or snack.
Versatility: You can make them savoury with cheese & chive, sundried tomatoes or even a sweet variation with spices chopped fruit. Be mindful of adding extra moisture as it may change the texture.

Key ingredients that are needed:
Plain flour: Nothing fancy here, just your good ole all purpose/plain flour. You don’t want to add bread flour as it contains more protein which will develop more gluten. Plain flour allows the dough to be airy, light and flakey when combined with the butter. If you want to make it healthy-ish, you can try out a wholemeal/wheat flour too! Be aware that different flour blends may create different results therefor you may need to tweak the recipe.
Baking powder: The classic leavener you’ll need when it comes to most cakes, cupcakes and muffins.
Salted Butter: A good butter brand is best, one that has a higher fat content. I use a lightly salted grass-fed butter therefore only add a small amount of salt in this recipe. Yes you can use unsalted but add 1/4-1/2 tsp extra salt.
Heavy whipping cream: Cream provides rich butterfat that creates a flakey, tender crumb and gives a wonderful flavour. The liquid also helps to create moisture within the biscuits.
Salt: A huge part of bread baking but really, all cooking needs SALT! While enhancing the flavour of all ingredients in the recipe and giving the ‘bready’ flavour we all love, it helps to tighten the gluten structure. That strengthening allows the dough to trap and hold more carbon dioxide more efficiently.
Cheddar cheese and variations: This part is optional but boy is it recommended! Cheese in these biscuits take them up a notch. Extra flavour, extra crunch is always a good thing. Cheddar is just the start though, go forth and try numerous types of cheese but also herbs and maybe sundried tomatoes or olives.
Egg Wash: For purely aesthetic reasons, whisked egg is used to give a brown, shiny appearance on baked goods. Egg wash just makes you feel all professional and takes your baked goods to another level.
How to make American Biscuits (Savoury Flakey Scones)
- Preheat your oven to 200°C/400°F and line tray with baking paper. Set aside.
- Mix dry ingredients: In a large bowl, mix together the flour, baking powder and salt.
- Grate the Butter: Cover butter block in flour then grate into bowl. Toss to ensure butter stands don’t stick together. Gently work the butter into the flour mixture using your fingers. This can also be done in a food processor to create a rough bread crumb texture.
- Mix until just combined: While mixing, slowly drizzle the cream until it comes together and creates a dough. Be gentle and not overmix, it will create tough biscuits. Add the cheese here if using.
- Scoop or Cut:
- Option 1: Take scoopfuls in your hand and gently create round shape (I like this as it creates an uneven, crunchy texture when baked).Place onto tray or
- Option 2: Place on a lightly floured work bench. Pat it into a rough rectangle about 2.5cm /1 inch thick. Fold it into thirds, then third again. Gently press or use rolling pin to roll out until the dough is 2.5cm /1 inch thick again. Either use or knife and cut into squares or use a glass/cookie cutter to cut circles around 6cm /2.5 inch. Gently gather scraps and roll again. Place together on tray.
- Brush & Bake: Brush the biscuits with egg wash to enhance browning. Place in hot oven and bake for 15-20 minutes until golden brown.
- Serve warm with butter and even some honey!

Setting you up for success – Tips, Tricks & FAQs
- Weigh ingredients or measure properly – Do you know that scooping flour out of the container can actually compress the flour and you’ll possibly end up with ~50% extra! Compressed flour = Over-measuring = dry, dense and cakey baked products. Weighing is ALWAYS recommended. Grab kitchen scales and you’ll get much more consistent results. If you don’t have scales, you have two options. 1. spoon flour into the measuring cup or 2. use the cup to stir and ‘fluff up’ the flour before scooping and measuring, so that it isn’t packed.
- How long can this American Biscuits last? Keep biscuits in an airtight container at room temperature for 3-4 days.
- How long should Biscuits sit before eating? Allow the biscuits to cool for 10 minutes to help them firm up slightly before eating on their own or adding toppings.
- Can you save the biscuits for later or freeze? Yes, After step 5, cover and refrigerate the dough balls for ~2-3 days or freeze for up to 3 months. Simply place onto a lined tray (if frozen, allow to sit at room temp for 10 minutes) and bake at 180°c/ 350°f as per step 6. You can also freeze them semi baked.
Did you make this recipe?
Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

American Biscuits (Savoury Flakey Scones)
Ingredients
- 250 g (2 cups) plain flour
- 3 tsp baking powder
- ½ tsp salt
- 60 g (¼ cup) butter cold
- 190 g (¾ cup) heavy whipping cream
- 1 large egg whisked
Optional
- 65-125 g (½-1 cup) cheddar cheese grated
Instructions
- Preheat your oven to 200°C/400°F and line tray with baking paper. Set aside.
- In a large bowl, mix together the flour, baking powder and salt.
- Cover butter block in flour then grate into bowl. Toss to ensure butter stands don't stick together. Gently work the butter into the flour mixture using your fingers. This can also be done in a food processor to create a rough bread crumb texture.
- While mixing, slowly drizzle the cream until it comes together and creates a dough. Be gentle and not overmix, it will create tough biscuits. Add the cheese here if using.
- Take scoopfuls in your hand and gently create round shape (I like this as it creates an uneven, crunchy texture when baked).Place onto tray.orPlace on a lightly floured work bench. Pat it into a rough rectangle about 2.5cm /1 inch thick. Fold it into thirds, then third again. Gently press or use rolling pin to roll out until the dough is 2.5cm /1 inch thick again. Either use or knife and cut into squares or use a glass/cookie cutter to cut circles around 6cm /2.5 inch. Gently gather scraps and roll again. Place together on tray.
- Brush the biscuits with egg wash to enhance browning. Place in hot oven and bake for 15-20 minutes until golden brown.Serve warm with butter and even some honey!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @missmollymakes on Instagram and hashtag it #missmollymakes.

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