Red Velvet Biscuit

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My Red Velvet Biscuits are a fun twist on Southern Buttermilk Biscuits. They're soft, tender, and versatile, and they'll give you a pop of color when you want something different for the holidays!

Here are some more mouthwatering recipes to try with these biscuits: Crispy Southern Fried Chicken, Southern Fried Fish, BBQ Oven Brisket, Cheese Omelette, and Old-Fashion Hot Fudge.

Recipe Video:

Jump to:

• Recipe Video:
• Red Velvet Biscuit Ingredients
• How To Make Red Velvet Biscuits
• How To Store Red Velvet Biscuits
• Pro Recipe Substitutions, Tips & Tricks
• FAQ
• More Red Velvet Recipes
• Before You Begin
• 📖 Recipe

Buttermilk biscuits are one of my favorite breads! My motto is that you can eat a biscuit with any meal at any time. And since that's how my mind works, I'm always looking for new, fun ways to make a biscuit.

So, a red velvet biscuit popped into my head! Then I decided to create this massive biscuit sandwich with barbecue brisket and collard green slaw for Juneteenth, and it was a hit!

I didn't want to create a sweet biscuit because of the savory sandwich I was making to accompany it. However, I did follow the traditional steps with red velvet, all-purpose flour, cocoa powder, granulated sugar, and red food coloring.

They are perfect for Christmas, Valentine's Day, Juneteenth, or any day you want to add a fun twist to breakfast or brunch.

Red Velvet Biscuit Ingredients

Here are the star ingredients you'll need to make these delicious biscuits.

All-Purpose Flour

I love using unbleached flour when baking, but you can use enriched all-purpose flour.

Leaving Agents

You'll need baking soda, baking powder, and salt. Both leaving agents will add to a crispy crust and height.

Buttermilk

Avoid the low-fat buttermilk if possible; you want all that fat to give these biscuits that tangy flavor.

Unsalted Butter

You'll need cold, unsalted butter and some melted butter to brush on at the end.

Unsweetened Cocoa Powder

This will add a slight depth of tangy flavor but not enough to make the biscuits taste chocolatey.

Red Food Coloring

To give these their signature bright red color, I used red food dye. However, in my tips and tricks section, we'll explore plant-based food coloring since red dye 40 has been linked to some health issues in some people.

How To Make Red Velvet Biscuits

You'll satisfy everybody who tries these biscuits, so be sure to make extra. Their bright color is like a moth to a porch light.

Brush with melted butter fresh out of the oven and cool slightly before serving. Serve immediately with more butter, preserves, or syrup.

How To Store Red Velvet Biscuits

Biscuits are best 3 days after baking but will be fresh for 7 days in an airtight container in the fridge.

Cool completely before freezing, and keep biscuits in a freezer storage bag for 3 months. Thawing is not required because you can reheat them frozen.

To reheat, slice the biscuits in half and place them in a 350°F oven for 5-7 minutes or until hot. If frozen, increase the bake time to 12-15 minutes or until hot.

Pro Recipe Substitutions, Tips & Tricks

Here are some of my top tips and tricks to help you make these bright and vibrant biscuits.

• Serve with your favorite jam, honey syrup, or my cinnamon honey butter.
• Use the scoop and level method to get an accurate amount of flour.
• You can use these for my strawberry shortcake recipe and go all red with everything!
• When I have the time, I like to stick the biscuits in the fridge. This cold butter gives the biscuits an excellent flaky texture and height during baking.
• Feel free to use a plant-based red dye. I only use plant-based red dyes because they offer great health benefits compared to the health-damaging properties of red dye 40. 
• You can also use a few drops of gel food coloring instead of liquid food coloring. Gel food coloring is more concentrated, so less is more. However, it's still a synthetic coloring, so it's not better for you like a plant-based red dye would be.
• You can use milk other than buttermilk, but it will be sacrificing flavor.
• Feel free to use self-rising flour or gluten-free flour. If you do use self-rising flour, omit the baking soda, baking powder, and salt the recipe calls for.
• To give your biscuits a different flavor, you can use light or dark brown sugar instead of granulated sugar.
• If you're making these biscuits in a warm house, place them on a baking sheet in the fridge for 10 minutes so the butter will harden up. Cold butter gives the biscuits an excellent flaky texture and height during baking.
• You can add 1 teaspoon of vanilla extract to make these biscuits sweet.

FAQ

Here are the top questions readers have about red velvet biscuits.

Is red velvet just chocolate or vanilla?

Red velvet is a delightful combination of flavors that goes beyond just chocolate or vanilla. While it does include a small amount of cocoa powder for a subtle chocolate undertone, the flavor is more complex and often described as tangy and slightly sweet.

This distinct profile comes from the addition of buttermilk and sometimes a hint of vinegar, which gives red velvet its signature richness and unique taste. It's not purely chocolate or vanilla but rather a wonderful middle ground of both with a twist.

Is red velvet the same thing as chocolate?

Red velvet is not the same as chocolate, although it shares some similarities. While chocolate desserts often rely heavily on cocoa for a deep, rich flavor, red velvet uses just a small amount of cocoa powder for a mild chocolatey hint.

The difference mainly comes from the tangy ingredients like buttermilk and vinegar, which give red velvet its creamy, slightly tart flavor. Add the iconic red coloring, and red velvet desserts stand apart as their delicious category!

Can I make these biscuits gluten-free?

Absolutely! You can make red velvet biscuits gluten-free by swapping out all-purpose flour with a good gluten-free flour blend. Make sure to use a blend meant for baking, as these are specially formulated to mimic the texture of wheat flour.

Additionally, check that ingredients like cocoa powder and food coloring are labeled gluten-free, as cross-contamination can sometimes be an issue. With the right substitutions, you can enjoy soft, flaky, gluten-free red velvet biscuits.

Can I make these biscuits without the food coloring?

Of course! Red velvet biscuits don't have to be red to be delicious. If you prefer to skip the food coloring, you can leave it out entirely without affecting the taste.

The biscuits will have a more natural, cocoa-colored appearance but will still retain that creamy, tangy red velvet flavor. For a natural coloring alternative, you could also experiment with beet juice or powder, which adds a subtle red hue while keeping things all-natural.

More Red Velvet Recipes

If you're a lover of red velvet, here are some more recipes I think you'll enjoy!

• Red Velvet Pancakes
• Red Velvet Crepes
• Red Velvet Cake with Cream Cheese Frosting
• Red Velvet Pound Cake with Spike Egg Nog
• Red Velvet Cupcakes
• Red Velvet Cinnamon Rolls

Before You Begin

Here are my steps for getting organized before I start anything.

Step 1: Pull all the ingredients on the counter and read the recipe once before starting.

Step 2: Measure everything out into individual bowls.

Step 3: Follow the recipe and prepare for the best red velvet biscuit you've ever had.

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📖 Recipe