Whenever I think of the quintessential summer dessert, of course the first thing that comes to mind is S’mores. You can’t let the season go by without enjoying this classic treat at least once…but hopefully you’re enjoying it a lot more than just once. It’s a crowd pleaser, they’re easy to make and they remind us of our childhood. So, what’s not to like? I’ve shared many a s’mores recipe on here already, from slab pie to doughnuts to cinnamon rolls, hand pies, galettes, eclairs and cupcakes. They all are great in their own right. This month, however, I’ve teamed up with my friends over at GO BOLD WITH BUTTER to bring you these S’mores Biscuits, and I will go on the record to say that they just might be my favorite s’mores rendition yet. Homemade flaky buttermilk biscuits, made with crushed up graham crackers, are filled with melted chocolate and toasted marshmallow. It’s the ultimate comfort food meets classic summer dessert and I can’t stress enough just how badly you need to make this dish. You’re going to love it!
Let’s start with the biscuits. They’re a buttermilk biscuit base but with a bit of finely crushed up graham crackers to give them a bit more flavor and to really make these as “s’more” as possible! In a large bowl, whisk together the flour, ½ cup graham cracker crumbs, 1 tablespoon sugar, baking powder, salt and baking soda until well combined.
**Tip: You want to make sure that the graham cracker crumbs are as finely crushed as possible! Large chunks throughout the dough will prevent the biscuits from rising as high as possible!**
Add in the very cold cubed unsalted butter and cut in using your hands or a pastry blender. Work quickly breaking up the butter until it resembles coarse crumbs in varying sizes.
**Tip: If you don’t have a pastry blender, you can use two butter knives or a potato masher to work the butter into the dry ingredients.**
Working quickly to cut in very cold butter—when making homemade biscuits, scones or pie crusts—is very important because those bits of chilled butter throughout the dough are what ensure a flaky and tall pastry at home! The cold unsalted butter in this recipe, along with chilling the biscuits for 10 minutes before baking, result in the best biscuits ever!
Make a well in the center and pour in the chilled buttermilk. Using a rubber spatula, stir until the mixture forms a shaggy dough that is still somewhat sticky. You don’t want to over work the mixture at this point or else you’ll end up with tough biscuits.
Turn out onto a clean, lightly floured, work surface and pat together into a 1-inch thick rectangle. You can either pat it out with your hands or use a lightly floured rolling pin. If your hands are too warm, I recommend using the rolling pin so as to not warm up the butter too much.
Using a 3-inch round biscuit cutter, cut out as many biscuits as possible and transfer to the prepared baking sheet, spacing them about 1-inch apart. Rework the remaining dough once more and cut out the remaining biscuits. Chill in freezer for 10 minutes.
**Tip: Chilling the biscuits in the freezer while you heat the oven to 425°F will ensure that the butter chills up again. I know I keep saying that, but it’s an important point when making homemade biscuits!**
In a small bowl, stir together the remaining graham cracker crumbs and sugar. Brush the tops of the biscuits with the melted butter and sprinkle a teaspoon or so of the graham cracker sugar mixture on top of each. Reduce the oven temperature to 400°F and bake until golden brown, 18 to 20 minutes. Remove from oven and let cool slightly.
To assemble, preheat your broiler on low. Split open the biscuits, leaving the bottoms on the baking sheet and top each with a piece of chocolate. Place until the broiler for about 30 seconds or so or just until the chocolate has begun to melt.
**Note: I just used a square of Hershey’s chocolate. The same kind you’d use for making traditional s’mores by a campfire. It’s not sponsored, I just think it’s really the best chocolate for s’mores.**
Skewer each marshmallow and toast with a kitchen torch or on your stove-top, if you have a gas burner. Top each with a toasted marshmallow and sandwich with the biscuit tops. Serve immediately!
**Tip: If you don’t have a gas burner top stove or torch, you can place the marshmallows on the chocolate and place under the broiler until they’re lightly charred and the chocolate has just begun to melt.**
I know it might some a bit extra to just make biscuits only to turn them into s’mores, especially when the true original s’more is so easy to make. BUT having said that, these S’mores Biscuits really are one of the best treats you’ll have all summer long. I can’t recommend them enough. It’s worth that extra effort. If you want to plan ahead, you can bake off the biscuits, cool them to room temperature, and then freeze them in a freezer storage bag and keep them in there until ready to serve. Just rewarm in the oven for a few minutes and assemble! I hope you’ll give them a try this summer! Head over to GO BOLD WITH BUTTER for more delicious buttery recipes!
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
S'mores Biscuits
Ingredients
- 3 cups all-purpose flour
- ½ cup plus 2 tablespoons finely crushed graham cracker crumbs divided
- 3 tablespoons granulated sugar divided
- 1 tablespoon baking powder
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 1 cup 2 sticks very cold unsalted butter, cubed
- 3 tablespoons melted unsalted butter for topping
- 1 cup chilled buttermilk
- 2 4-ounce milk chocolate bars, cut into squares
- 15 large marshmallows
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper, set aside.
- In a large bowl, whisk together the flour, ½ cup graham cracker crumbs, 1 tablespoon sugar, baking powder, salt and baking soda until well combined. Add in the cold butter and cut in using your hands or a pastry blender. Work quickly breaking up the butter until it resembles coarse crumbs in varying sizes. Make a well in the center and pour in the buttermilk. Using a spatula, mix until the mixture forms a shaggy dough. Turn out onto a clean, lightly floured, work surface and pat together into a 1-inch thick square.
- Using a 3-inch round biscuit cutter, cut out as many biscuits as possible and transfer to the prepared baking sheet, spacing them about 1-inch apart. Rework the remaining dough once more and cut out the remaining biscuits. Chill in freezer for 10 minutes.
- In a small bowl, stir together the remaining graham cracker crumbs and sugar. Brush the tops of the biscuits with the melted butter and sprinkle a teaspoon or so of the graham cracker sugar mixture on top of each. Reduce the oven temperature to 400°F and bake until golden brown, 18 to 20 minutes. Remove from oven and let cool slightly.
- To assemble, preheat your broiler on low. Split open the biscuits, leaving the bottoms on the baking sheet and top each with a piece of chocolate. Place until the broiler for about 30 seconds or so or just until the chocolate has begun to melt. Skewer each marshmallow and toast with a kitchen torch or on your stove-top, if you have a gas burner. Top each with a toasted marshmallow and sandwich with the biscuit tops. Serve immediately and enjoy!
Notes
These biscuits are stunning! Looks so delicious ♥
wow, good thinking, an almost savory-ish s’more with these biscuits, very nice, thank you!