Cascuit Recipe Cake & Biscuit Rolled into One

Cascuit: The Best Cakey Biscuit

Are you in the mood for a wonderful cakey biscuit for after dinner, or maybe to have something prepared for your guests to snack on while you’re cooking Thanksgiving dinner? Try out our cascuit recipe, the perfect dessert that isn’t too sweet, but just the right amount to call it both a snack and a dessert.

And don’t worry, there are several ways that we can customize this if you’re seeing the recipe and think it’s a bit too basic. Biscuits themselves are a wonderful addition to any meal, and cakes alone are my all-time favorite dessert, so why not combine them? It might sound strange now but wait until you cook them.

These can stay mildly sweet, or you can pump them up with some extra additions, it really depends on your preference. But either way, this cascuit recipe is the only one you need this holiday season. Read on to learn about how to make a cake and biscuit together for an amazing treat.

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15 min. Prep
15 min. Cook
30 min. Total
8 Servings




Preheat your oven to 425-degrees Fahrenheit to being with.


baking powder
white sugar

In a medium bowl, sieve through the flour, baking powder, salt and sugar and rub in the butter with your fingers to form fine breadcrumbs.



Once your crumble is made, you can add in your optional ingredients. You can choose dried fruits or oats. I enjoy adding dried cherries in my recipes.



Mix together your milk to bind the dough. If it gets too sticky, add a bit more flour, and then add milk if it’s too dry. It’s not a super precise recipe, so don’t worry about the added ingredients too much. You want a dough that doesn’t have any lumps while being a bit sticky.


Move the dough onto a well-floured surface and then dust more flour on top of the dough and knead. You’ll knead 2 to 3 times to coat it with flour and smooth the surface. Press the dough into a round that is around 1 inch thick.


Use a floured cookie cutter and cut the dough into 2-inch circles. Make sure that you just press the cutter down and up without twisting, because that could impact the amount of rise you get.


Place your circles into a greased and floured baking sheet and brush them with a bit of egg yolk and milk mixture. Bake these for about 12-15 minutes until they’re golden and firm.


Once cooked, let them cool for about 30 minutes. If you want softer cascuits, then cover them with a clean towel as they cool. Top with either jams or butter, or both!

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What Is a Cascuit?

Cascuit: The Best Cakey Biscuit

After all of this, you still might be a tad confused on what a cascuit is. To be honest, a cascuit issimilar to a scone. Scones are made pretty much the same way as cascuits, by creating a crumble and then incorporating fruits and then binding it with milk.

It’s a pretty simple recipe, giving the weird name. The biggest difference though, is this recipe isn’t the American version of a scone, but closer to the British version. While you wouldn’t think there was much of a difference, there is.

American scones are sweeter, and often have a sweet sugary glaze, and like the American fashion, they’re bigger, too much of a different thing than British scones. But is this truly a British scone? Not entirely. It’s a cascuit! It’s a bit cakier.

Why Is It Called a Cascuit?

Granted, you might not find another cascuit recipe around, but that’s just because we made it a bit different than other recipes and found it to be delectable.

It’s a cascuit because we feel as though it’s the best name to give something that isn’t entirely a biscuit, isn’t really a scone, but is a combination of a lot of different things. Why is a cascuit? Just because it fits the best with our recipe!

Variations of a Cascuit

Cascuit: The Best Cakey Biscuit

These variations really depend on what you’re wanting out of it. More sweetness? More savory? Let’s check out some variations that you can include to make it an even more unique recipe.

For a savory option, I have worked with these by taking out the sugar and adding some ingredients like chives, cheese, garlic. These really bring out the biscuit side of it, but still has a denser texture than Southern biscuits. Incorporating your ingredients with any addition is important, because there’s no point in including these if they aren’t spread out evenly through your dough.

For a sweeter option, you can include dried fruits. For instance, I enjoy these with dried cherries for a sweet and tart taste. You can also do what Americans enjoy doing but glazing it with some sugar or chocolate sauce. If you want to be adventurous, you could include some extract, such as vanilla, or maybe even almond. Adding some nuts or chocolate chips could also be an option.