Ingredients

• • 4 ½ cups White Lily Unbleached Self-Rising Flour, plus 3 tbsp
• • ⅔ cup white sugar, plus 3 tbsp
• • 2 cups whole milk
• • 2 tbsp instant espresso powder
• • ⅓ cup dark brown sugar, 3 tbsp dark brown sugar
• • 15 tbsp salted butter
• • ½ tbsp cinnamon
• • 1 tsp vanilla extract

I don't know about y'all, but I feel like I am still struggling with this time change...My early mornings are still seemingly nighttime, and seeing the moon still when my alarm goes off has been completely draining my energy. It's almost like I need a bowl full of coffee instead of a mug each morning!

My recent uptick in caffeine consumption spurred a brainstorming session. Coming from our recent Biscuit of the Month flavor this February, Chocolate Espresso, I was thinking of different ways to infuse one of my favorite flavors into biscuits: coffee, of course!

Born out of those ideas are these delectable Coffee Cake Biscuits. Espresso powder is infused into the whole milk for these sweet shortcake biscuits, and we absolutely couldn't forget the classic crumble on top. Now I know that traditional coffee cake doesn't actually have any coffee in it, but I couldn't resist incorporating into this recipe for that extra explosion of flavor. These would be a perfect edition to a breakfast in bed for Mother's Day or your Easter bunch spread!

After whipping up a batch of these, you'll be saying don't talk to me before my morning coffee...cake biscuits!

Instructions:

1. Preheat the oven to 350ºF.
2. Combine instant espresso powder, vanilla, and whole milk in small bowl. Set aside.
3. In a medium mixing bowl, add 3 tbsp of salted butter, 3 tbsp of flour, 3 tbsp of white sugar, dark brown sugar, 1 tbsp of instant espresso powder, and ½ tsp cinnamon. Mix together with hands until crumble consistency is reached. Be careful not to overmix. Set aside to use when adding topping to the biscuits.
4. In a large mixing bowl, add 4 ½ cups flour, ⅓ cup dark brown sugar, and ⅔ cup white sugar. Whisk to evenly combine ingredients. Then, add 8 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime.
5. Make a well in the center of the dough. Add your espresso milk mixture and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional milk a small amount at a time.
6. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
7. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
8. Melt the remaining butter and brush onto the biscuits. Once buttered, add a small amount of the crumble topping to each biscuit.
9. Bake for 16-18 minutes, rotating the pan halfway through.
   

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Shortcake Biscuit Mix