Coffee Specialties Recipe

Prepare oven and dry ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 3/4 teaspoon fine sea salt until evenly combined.

Cut in butter

Add 1/2 cup cold unsalted butter, cubed, to the dry ingredients. Using a pastry cutter or two forks (or pulse 6–8 times in a food processor), cut the butter into the flour until the mixture resembles coarse cornmeal with pea-sized butter pieces remaining. Work quickly so butter stays cold.

Mix wet ingredients

In a separate bowl, whisk together 3/4 cup whole milk, 1/2 cup buttermilk, 1 large egg, and 1/2 cup cooled strong espresso until homogenous. Reserve about 1 tablespoon of the liquid mixture for brushing (optional).

Make biscuit dough

Create a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or rubber spatula, stir just until the dough comes together and there are no large dry streaks. Do not overmix. If the dough seems too sticky, sprinkle in up to 1–2 tablespoons additional flour; if too dry, add 1–2 tablespoons milk.

Shape and cut biscuits

Turn the dough out onto a lightly floured surface, gently fold it over itself 3–4 times to build layers, and pat to about 1-inch thickness. Using a 2 1/2-inch round biscuit cutter (or a sharp glass), press straight down without twisting to cut rounds. Reroll scraps once and cut additional rounds to yield about 12 biscuits. Transfer biscuits to prepared baking sheet, spacing about 1 inch apart.

Brush and bake

Brush the tops with the reserved tablespoon of milk-espresso mixture (or a little extra milk) and bake in the preheated oven for 12–15 minutes, or until tops are golden-brown and an inserted toothpick comes out clean. Rotate the pan halfway through baking for even color. Remove from oven and let cool on a wire rack for 10 minutes.

Prepare spreads

While biscuits bake, soften 1/4 cup unsalted butter to room temperature and stir until smooth. If using commercial coffee caramel spread, transfer 3/4 cup to a small bowl. If making a quick DIY: warm 3/4 cup dulce de leche slightly and stir in 1/2 teaspoon instant espresso until smooth for an intensified coffee flavor.

Assemble biscuit sandwiches

Slice each biscuit horizontally with a serrated knife. Spread about 1/2 tablespoon softened butter on the bottom half of each biscuit, then spread about 1 tablespoon coffee caramel on top of the butter (adjust to taste). Place the top biscuit half back on to form a sandwich. For 6 sandwiches use 12 biscuits total (split to make pairs).

Finish and garnish

Dust each sandwich lightly with 1 teaspoon finely ground espresso (divide evenly) or sifted cocoa for a subtler finish. Optional: sprinkle dark chocolate shavings (about 2 tablespoons divided) over the caramel before closing the sandwich for texture. Serve warm or at room temperature alongside your favorite coffee.