Love Hawaiian rolls? These Sweet Hawaiian Biscuits bring the same sweet flavor with a biscuit’s flaky texture. Paired with maple butter, they’re sure to steal the spotlight on any table and make an unforgettable addition to your next brunch or dinner spread.
Who can resist the soft, sweet pull-apart goodness of Hawaiian rolls? If you’re a fan of their subtly tropical taste, you’re in for a treat. This recipe takes that beloved flavor profile and bakes it into biscuits, offering a flaky, buttery bite with a hint of pineapple sweetness. Inspired by Still We Rise by Erika Council, these biscuits pair perfectly with a schmear of maple butter or even as a base for savory pairings like fried chicken or ham and cheese.
Hawaiian rolls are known for their slight sweetness and pillowy texture, which makes them a fan favorite at every meal. This biscuit adaptation keeps that same delicious flavor profile, using pineapple juice and brown sugar for sweetness, while the biscuit method gives it a buttery, flaky texture that’s just right for layering with honey butter, fried chicken, or any savory fillings.
A Little History: The Origin of Hawaiian Rolls
Hawaiian rolls, made famous by King’s Hawaiian Bakery, trace back to the 1950s when founder Robert Taira opened a bakery in Hilo, Hawaii. Taira’s rolls were inspired by Portuguese sweet bread, which he adapted with unique Hawaiian flavors. These soft, sweet rolls quickly gained popularity across the islands and eventually made their way to the mainland, where they became a staple in homes nationwide. Today, Hawaiian rolls are recognized for their unique, subtle sweetness and light, fluffy texture—a tribute to Taira’s recipe that brings a little aloha to every meal.
Maple Butter
Made by whisking 3 tablespoons of salted butter with 2 tablespoons of maple syrup
Why This Recipe Works
• Flaky Layers: By folding the dough multiple times, you’ll get layers on layers, achieving the perfect biscuit texture.
• Sweet and Savory Harmony: Pineapple juice and brown sugar bring a touch of sweetness that balances the buttery, salty dough.
• Versatile Pairing: These biscuits are fantastic with both sweet (hello, maple butter) and savory accompaniments.
Tips for Making Sweet Hawaiian Biscuits
• Use Cold Ingredients: Keeping the shortening, butter, and even the flour cold helps the dough stay flaky. If your kitchen is warm, chill the mixing bowl and tools beforehand.
• Don’t Overwork the Dough: Mix just until the dough comes together. Overmixing can lead to tough biscuits.
• Trifold for Flakiness: This technique of folding the dough helps build layers, creating that beautiful biscuit flakiness.
How To Make Sweet Hawaiian Biscuits
What you will need:
Biscuits
- 3/4 cup canned pineapple juice, cold
- 5 tablespoons light brown sugar
- 1/2 ounce active dry yeast
- 5 cups (600 grams) all-purpose flour, plus extra for folding and cutting
- 2 teaspoons baking powder
- 1 1/2 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1/2 cup vegetable shortening, cold, broken into pea-sized pieces
- 1 stick (8 tablespoons) unsalted butter, cold
- 1 1/2 cups full-fat buttermilk, cold
Maple Butter
- 3 tablespoons salted butter, melted
- 2 tablespoons maple syrup
Step 1:
Adjust the oven rack to the middle position and preheat the oven to 450°F.
For the biscuits: In a small saucepan, heat 1/4 cup of the pineapple juice to 110°F. Place the warm pineapple juice, 2 tablespoons of the brown sugar, and the yeast in a small bowl and gently stir to combine. Set aside until bubbles form on the surface of the mixture, 3 to 4 minutes.
Step 2:
Place the remaining 3 tablespoons brown sugar, flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Using your fingers, a pastry cutter, or a fork, work the shortening into the flour mixture until only pea-sized pieces of shortening remain.
Step 3:
Using the slicing side of a box grater, slice the butter into the flour mixture. Toss the sheets of butter in the flour and then lightly work the butter pieces between your fingers, or use a pastry cutter to break them up and coat them with flour. Stop when the dough resembles coarse sand, and there are still some small visible pieces of butter.
Step 4:
Make a well in the center of the mixture and add the yeast mixture, buttermilk, and remaining 1/2 cup pineapple juice. Stir gently with a spatula until the dough forms into a ball and no dry bits of flour are visible. The dough will be shaggy and sticky. Cover the bowl with plastic wrap and set aside to rest at room temperature for 1 hour. The dough may rise slightly.
Step 5:
Turn the dough onto a lightly floured surface and lightly dust with flour. With floured hands, pat the dough into a 1/2-inch thick 11 x 6-inch rectangle. Fold the ends of the rectangle toward the center, one end on top of the other, to create a trifold. Dust lightly with flour, press out to the same size rectangle again, and repeat the folding. Repeat the process a third time.
After the third folding, pat the dough to a 1/2-inch thickness and cut out the biscuits using a floured 3 1/2-inch biscuit cutter. Be careful to press straight down and do not twist the cutter.
Step 6:
Place the biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather the scraps, reshape them, and pat them out to a 1/2-inch thickness. Cut out the biscuits as above. Discard any remaining scraps.
A Biscuit with a Twist
These Hawaiian-inspired biscuits bring the perfect fusion of sweetness and flakiness to your table, capturing the essence of the beloved Hawaiian rolls with a twist. They’re a delightful way to elevate any meal, from cozy breakfasts to heartier dinners. Whether you enjoy them with honey, fried chicken, or classic ham and cheese, these biscuits are sure to impress.
Ready to bring a taste of Hawaii to your kitchen? Try this recipe, and let me know how you enjoyed it by sharing a photo or commenting. Happy baking!
Sweet Hawaiian Biscuits
Ingredients
Instructions
Nutrition Facts
Calories
415Fat
21 gSat. Fat
9 gCarbs
51 gFiber
2 gNet carbs
49 gSugar
10 gProtein
7 gSodium
511 mgCholesterol
31 mg
