Biscuit Butter Roll

8-10 rolls servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
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My great grandma use to make this recipe—buttery biscuit rolls filled with sugar and butter, baked until golden, then topped with a homemade vanilla sauce. The rule for this recipe was always use real butter, not margarine. My grandma always made her biscuits from scratch, but I know that many use the prepared biscuits.

Ingredients

8-10 rolls servings
  • 1 batch homemade biscuits (8-10 biscuits)
  • 2-3 tbsp butter (for filling)
  • 2-3 tbsp sugar (for filling)
  • 1/2 cup sugar (for sauce)
  • pinch salt
  • 2 tbsp butter (for sauce)
  • 1 cup boiling water
  • 1-2 tbsp cornstarch
  • 1 tsp vanilla
  • pinch of nutmeg (optional)

Step-by-Step Instructions

  1. Preheat oven to 375°F (or 350-400°F depending on your oven). Make a mixture of sugar and butter combination to your liking (about 2-3 tablespoons each, softened together). You can also use them separately.
  2. Cut out homemade biscuits (or use prepared biscuits like canned refrigerated biscuits) and place about 1 teaspoon of the butter and sugar mixture in the center of each biscuit. Fold one side over to the other, pinching edges to seal, or fold however you want to enclose the filling.
  3. Place folded biscuits on a baking sheet and bake for 15-20 minutes until golden brown on top.
  4. While the biscuits are cooking, make the vanilla sauce. In a small saucepan, combine 1/2 cup sugar, pinch of salt, 2 tablespoons butter, 1-2 tablespoons cornstarch, pinch of nutmeg (if using), 1 teaspoon vanilla, and 1 cup boiling water (or more if too thick). Stir well to dissolve cornstarch.
  5. Bring sauce to a boil over medium heat, stirring constantly. Boil for 5-10 minutes until thick enough to coat the back of a spoon. The rule for this recipe was always use butter, not margarine.
  6. When rolls are done, remove from oven and pour warm vanilla sauce over all the rolls. Best eaten while hot.

Common Problems and Solutions

Q: Can I use canned biscuits instead of homemade?

A: Yes, prepared refrigerated biscuits work fine for this recipe. Just make sure they're the regular size, not the jumbo ones, so the filling-to-biscuit ratio stays balanced.

Q: My sauce is too thin, what do I do?

A: Add a little more cornstarch (1/2 tablespoon at a time) mixed with cold water first, then stir into the boiling sauce. Let it cook another 2-3 minutes to thicken.

Q: Can I make the sauce ahead of time?

A: Yes, but it's best made fresh. If you do make it ahead, reheat gently and add a splash of water if it's gotten too thick while sitting.

Tips and Techniques

Don’t overfill the biscuits or the sugar-butter mixture will leak out during baking. About 1 teaspoon of filling per biscuit is plenty. You can pinch the edges firmly to help seal them if you’re worried about leaking.

Ingredient Substitutions

  • homemade biscuits: canned refrigerated biscuits (Pillsbury or store brand)
  • butter (for filling): softened cream cheese mixed with sugar
  • cornstarch (for sauce): 2-3 tablespoons all-purpose flour

Equipment Needed

  • Baking sheet
  • Small saucepan
  • Mixing bowl
  • Rolling pin (if making homemade biscuits)
  • Biscuit cutter (if making homemade biscuits)
  • Whisk or wooden spoon

Historical Context

Sweet biscuit rolls with sauce were a common Southern dessert or special breakfast treat, especially in rural areas where home bakers made everything from scratch. The vanilla sauce turns simple biscuits into something special without requiring fancy ingredients.