Breads and Muffins
Funfetti Biscuits
Funfetti Biscuits have a little sweetness and lots of sprinkles and a sugary glaze. Plus lots of flaky layers. They
- Serves 9 biscuits
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
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Funfetti Biscuits have a little sweetness and lots of sprinkles and a sugary glaze. Plus lots of flaky layers. They are perfect for a brunch or special occasion breakfast.
This recipe is based off of one that was published in Taste of the South Magazine and inspired by Callie’s Charleston Biscuits.
A combination of butter and cream cheese makes for a really fantastic tasting biscuit. The dough gets cut into fourths and stacked 4 times and patted down each time. This gives the biscuits lots of wonderful flaky layers.
For the best southern biscuits, the flour you use is very important. You want a flour that has a low protein content like White Lily or Southern Biscuit. They are difficult to find outside of the south but can be ordered online.
No need to use a biscuit cutter. Just cut the biscuits into squares with a knife. No waste and no re-rolling the dough. Plus no searching through the drawers for the biscuit cutter.
More Biscuit Recipes
- Ham and Cheese Biscuits
- Sausage Gravy Stuffed Biscuits
- Skillet Snickerdoodle Biscuits
- Buttermilk Biscuits
Disclosure: This post contains affiliate links.
Recipe
Funfetti Biscuits
- Serves 9 biscuits
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
- 3 cups self-rising flour
- 1/4 cup sugar
- 1/2 cup cold salted butter, (cubed)
- 4 ounces cold cream cheese, (cubed)
- 3/4 cup cold whole buttermilk
- 1/4 cup sprinkles
- 1 large egg, beaten
Glaze
- 1 cup powdered sugar
- 1/3 cup heavy whipping cream
- 1 tablespoon water
- 1/4 teaspoon vanilla extract
- couple drops almond extract, (optional)
- pinch of salt
- 1 tablespoon sprinkles
Instructions
- 1
Line a baking sheet with parchment paper and preheat the oven to 425 degrees.
- 2
Whisk together flour and sugar in a large bowl.
- 3
Add the butter and cream cheese to the bowl and use a pastry cutter or 2 knives to cut them into the flour until the mixture is crumbly and there are no pieces larger than a pea.
- 4
Stir in buttermilk and sprinkles until a shaggy dough forms.
- 5
Turn dough out onto a lightly floured surface. For easy clean up, I lay a piece of parchment paper on the counter and lightly flour it.
- 6
Pat dough into a rectangle and cut into 4 pieces. Stack the pieces and flatten them down until you have 1 piece of dough that is about 1-inch thick.
- 7
Repeat this process, cutting into 4 pieces and stacking them, 3 more times.
- 8
Pat or roll dough until 1-inch thick. Use a knife to cut into 2-inch squares. Place biscuits on prepared pan. Brush tops with egg.
- 9
Bake 12 to 15 minutes or until golden brown.
- 10
To make glaze, whisk together all ingredients except sprinkles. Drizzle on top of biscuits and sprinkle with extra sprinkles.
Notes
For the self-rising flour, it is best to use either White Lilly or Southern Biscuit. The colder your ingredients, the better. I like to place the bowl I am going to use in the refrigerator about 10 minutes beforehand. I also stick the cubed butter and cream cheese in the freezer for 5 to 10 minutes.
