Sweet Cherry Biscuits

In the morning, think of these Sweet Cherry Biscuits instead of doughnuts or as princess cakes for your little girl. 

Sweet Cherry Biscuits

The calendar might say it’s February and the middle of winter, but I think Mother Nature wants to come out and play now.

Seriously, it’s going to reach the high 70’s today here in Georgia!

In February!!

We’ve had a very mild winter so far, staying in the 60’s for the most part. So much for all my winter wear.

And I haven’t even made chili yet! Y’all know how much I love chili! I only have about five or six different recipes for it. You can never have enough chili recipes!

I’ll share one with you soon. Pinky promise.

Since Spring is starting to show up here in Georgia, my love for Spring foods has also blossomed.

See what I did there…Spring and blossom, like a flower blossoms in the springtime! Anyways…

Sweet Cherry Biscuits

Remember those Strawberry Shortcakes I made for Valentine’s Day? They are what inspired me to make these Sweet Cherry Biscuits.

Soft and fluffy, pretty in pink biscuits with little candied cherries. You can thank my sweet tooth for these cherry flavored treats.

Sweet Cherry Biscuits

Now you might say these are scones and not biscuits because they’re sweet.

To which my reply is, “No they are not scones. They are sweet biscuits.”

Scones are known for their infamous craggily and crumbly texture.

A biscuit is light and airy with soft, tender, flaky layers that are well defined as you can see in the photo above. See all those layers?

Another thing, don’t be calling this a muffin. Muffins do not have the tender, flaky layers that you’ll find in these Sweet Cherry Biscuits.

And don’t be putting any frosting on these either. That would be sacrilegious!

If you don’t believe me about biscuits and scones, then read the article at bon appetit. And don’t you ever tell me (or the writer of the article) that a scone is a biscuit. Or a biscuit is a scone.

You just might get something more than a dirty look thrown your way.

As always, if you do make these Sweet Cherry Biscuits, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!

Sweet Cherry Biscuits
Rate this recipe
1 ratings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 biscuits

Sweet Cherry Biscuits

These Sweet Cherry Biscuits have tender, flaky layers with sweet cherry flavors and bits of candied cherries throughout. They make the perfect dish for breakfast, brunch, Valentine's Day, Mother's Day, and Easter. Eat alone, served warm, or with butter.


  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon sea salt
  • 4 Tablespoons diced candied cherries
  • 1/4 cup unsalted butter, chilled and cut into small pieces
  • 2/3 cup buttermilk + 3 Tablespoons
  • 2 Tablespoons honey (or your favorite sweetener)
  • 1 teaspoon cherry extract
  • 1 teaspoon beet juice (for color)


  1. Preheat oven to 425F degrees.
  2. Line cookie sheets with parchment paper. Set aside.
  3. Cut butter into small pieces. Place back into refrigerator until ready to add.
  4. Place dough attachment on stand mixer.
  5. In a large mixing bowl, add dry ingredients. Mix together with a fork, about 3 times.
  6. Mix diced cherries into dry mixture.
  7. Using stand mixer, mix butter throughout flour mixture, about 1 minute.
  8. Pour buttermilk into a small bowl or cup. Stir in cherry extract and beet juice.
  9. Pour buttermilk mixture into flour mixture and knead until dough is soft and slightly sticky. If dough is too dry, add in buttermilk, 1 Tablespoon at a time, until dough becomes more pliable to work with. If dough is too sticky, don’t worry because as we roll out dough on floured surface, it will take some of that flour into the dough, making it soft and easier to work with.
  10. Remove dough from bowl and place on a clean, dry, flat, lightly floured surface.
  11. Knead dough gently 10 to 12 times with your hands.
  12. Gently roll dough until its about 1/2″ to 3/4″ thick.
  13. Using a lightly floured biscuit cutter, cut biscuits and place onto prepared cookie sheet. Repeat until all dough is used.
  14. Bake for 12 to 15 minutes or until biscuits are a light, golden brown on top.
  15. Serve immediately.
  16. Best served warm with butter.


- I don't recommend maple syrup instead of the honey as it lends a maple flavor which is too overbearing for the delicate cherry flavor.


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