Why These Buns Rock

• One-Bowl Wonder – mix, roll, cut, bake.
• Retro Flair – bring back childhood candy memories.
• Soft & Pillowy – baking powder lift + buttery crumb.
• 30-Minute Treat – perfect for impromptu tea or lunchboxes.

Ingredient Spotlight

• 3 cups (390 g) all-purpose flour – base structure
• ½ cup (100 g) sugar – gentle sweetness
• 4 tsp baking powder – sky-high rise
• Dash salt – balances sweetness
• ¾ cup (170 g) cold butter – flaky tenderness
• 2 Tbsp lemon juice – bright citrus tang
• 1 cup (240 ml) milk – soft crumb
• 2 eggs – richness & golden color
• 1 tsp vanilla extract + 1 tsp coconut extract – tropical aroma
• 1 pack (200 g) gum drops – jewel-bright pops

Step-by-Step Method

1. Preheat oven to 375 °F / 190 °C. Line a baking sheet with parchment.
2. Dry Mix: In a large bowl whisk flour, sugar, baking powder, and salt.
3. Cut Butter: Cut in cold butter until mixture resembles coarse crumbs.
4. Add Gum Drops: Toss in gum drops to coat with flour (prevents sinking).
5. Wet Mix: Whisk eggs, milk, lemon juice, vanilla, and coconut extract until foamy.
6. Combine: Pour wet into dry; mix just until soft dough forms.
7. Roll & Cut: Pat dough on floured surface to 1-inch thick. Cut with 2½-inch biscuit cutter.
8. Bake: 20–25 min until golden. Cool 5 min, devour.

Candy Handling Hacks

• Chop Large Drops: Halve giant gum drops to avoid sinkholes.
• Flour Coat: Toss candy in 1 Tbsp flour to suspend evenly.
• Color Mix: Use red & green for holidays, pastels for spring.

Flavor Twists

• Lime-Coconut: Swap lemon juice for lime, add ¼ cup shredded coconut.
• Spiced Apple: Fold in ½ cup diced dried apples + ¼ tsp cinnamon.
• Chocolate Chip: Replace gum drops with ¾ cup mini chocolate chips.
• Gluten-Free: Use 1:1 GF flour blend + ¼ tsp xanthan gum.

Storage & Make-Ahead

• Room Temp: Airtight 2 days.
• Freezer: Freeze baked buns 1 month; reheat 5 min at 350 °F.
• Dough: Cut biscuits, freeze on tray, then bag. Bake from frozen + 3 min.

📖 Recipe Card