Charleston’s resident biscuit queen, Carrie Morey, stopped by our test kitchen to share her deliciously festive Sprinkle Biscuits, which inspired us to create these sprinkle-studded Birthday Biscuits. Sprinkles make these buttermilk biscuits extra fun for everyone.
Birthday Biscuits
Makes about 12
Ingredients
- BISCUITS:
- 3 cups self-rising flour*
- ¼ cup sugar
- ½ cup cold unsalted butter, cubed
- 4 ounces cold cream cheese, cubed
- ¾ cup cold whole buttermilk
- ⅓ cup rainbow jimmies
- 1 large egg, beaten
- GLAZE:
- 1 cup confectioners’ sugar
- ⅓ cup heavy whipping cream
- 2 tablespoons water
- ¼ teaspoon vanilla extract
- Pinch kosher salt
- Garnish: rainbow jimmies
Instructions
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- For biscuits: In a large bowl, stir together flour and sugar. Using two forks or a pastry blender, cut in cold butter and cream cheese until mixture is crumbly. Stir in cold buttermilk and sprinkles until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times.
- Pat or roll dough to 1 inch thick. Cut dough into 2-inch squares. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg.
- Bake until golden brown, 12 to 15 minutes.
- For glaze: In a medium bowl, whisk together confectioners’ sugar, cream, 2 tablespoons water, vanilla, and salt until smooth. Drizzle glaze over warm biscuits. Garnish with jimmies, if desired.
Notes
*We used White Lily.
