Meghan Splawn’s Biscuits Recipe

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To know Meghan is to love her. She’s been both a mom friend, mentor and a best friend in the food world to me akin to being the Ann to my Leslie Knope. If you should know anything about Meghan brand it’s her biscuits: https://www.thekitchn.com/authors/meghan-splawn

Funfetti Cream Biscuits 

As much as I love an old-fashioned buttermilk biscuit, cream biscuits are one of my favorite biscuit recipes to dress up. Inside of lots of butter and buttermilk, these biscuits use heavy cream and baking powder to get their impossibly light texture. This sprinkle-packed version gets a little sugar, a little almond extract to taste just like your favorite funfetti cake. Serve them with local jam and cultured butter for brunch or make your favorite frosting and serve them as a playful dessert. 

Makes 12 (21/2 inch) biscuits 

Ingredients 

For the biscuits 

2 cups all-purpose flour, plus more for folding 

2 1/2 teaspoons sugar 

2 teaspoons baking powder 

3/4 teaspoon kosher salt 

¼ cup sprinkles, plus more for decorating 

1 1/2 cups heavy cream, divided 

½ teaspoon almond or vanilla extract 

For the icing 

1 cup powdered sugar 

2 teaspoons corn syrup 

1 tablespoons whole milk 

Directions 

Heat oven to 425°F. 

In a medium bowl, whisk together flour, sugar, baking powder, salt and sprinkles until combined. Make a well in the center of this mixture. 

Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine. 

Turn the dough out onto a well-floured work surface. Fold the dough over on itself 3 to 4 times just until it all comes together. Pat dough into a rectangle, about 12 inches long and 4 inches wide. Use a 2 ½ inch circle cutter to punch out the biscuits and move them to an unlined, ungreased baking sheet. Re-roll the dough and cut out the remaining biscuits. 

Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden.

While the biscuit bake, whisk together the powdered sugar, corn syrup, and milk until smooth. Cool the biscuits for 10 minutes before dipping in or drizzle with the icing. Let the icing set for 5 minutes before serving.

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