Easter Morning Biscuits

Easter Morning Biscuits

(15 servings)    Printable Version
  • 3 cups all-purpose flour
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 3 Tablespoons orange juice
  • 1/2 teaspoon salt
  • 1/2 cup butter - softened
  • 1/3 cup plus 1 Tablespoon honey
  • 1/3 cup light brown sugar - packed
  • 2 large eggs
  • 2 Tablespoons milk

Make the dough: Sift the flour, baking powder and salt together into a medium bowl. Using an electric mixer, combine the butter, 1/3 cup honey and sugar in a large bowl until they are light and fluffy.

With the mixer running, add the eggs one at a time until thoroughly incorporated. Add the milk, vanilla and 2 tablespoons orange juice and beat on medium speed until combined.

Gradually add the flour mixture and beat for 1 more minute until all the flour is incorporated and a soft dough forms. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.


Bake the biscuits: Preheat oven to 350 degrees F. In a small bowl, combine the remaining honey and orange juice, stir glaze until smooth, and set aside.

Divide the dough into 16 equal-sized pieces and form each into either an S-shaped serpentine shape or a twist.

For serpentine shapes, roll each dough piece into a "rope" approximately 8 inches long, bend the rope into an S, and coil each end. To form twists, fold the 8-inch rope in half and twist the ends of each side over each other 3 times.

Place the biscuits on a baking sheet and bake for 12 minutes. Remove the biscuits from the oven, brush with the orange glaze, and continue to bake until golden -- about 15 more minutes.

Cool on a wire rack. Serve with coffee or tea.

A fancy bread for a fun Easter. The final biscuits can either be shaped as twists or intertwined into a serpentine shape.

Mr Breakfast would like to thank Saunny for this recipe.

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