Birthday Biscuits

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
  • 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
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until golden brown, 12 to 15 minutes.
  6. 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.
*We used White Lily.



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