Eggnog biscuits

Slightly sweet, eggnog flavored biscuits! Good with a cup of coffee for the holiday mornings.

These are based on  but with the addition of eggnog and orange zest for the holidays. Perfect for a holiday breakfast. I freeze the eggnog and cream for 15 minutes before adding. Mix dough as little as possible for  tender biscuits.

Preheat oven to 450′

Makes 15 -20 biscuits depending on the size.

Ingredients:

2 cups flour

1 1/2 Tb baking powder

1/8 tsp salt (I use sea salt)

1/2 cup cold eggnog

1 cup cold heavy cream

finely grated zest of one small orange (about 1 tsp) (zest is the orange part of the peel)

1 Tb cold butter, chopped

3 Tb melted butter, cooled

Chop 1 Tb cold butter and put in the freezer with the cream and the eggnog for 15 minutes. Melt 3 Tb butter in a shallow bowl and let it cool.

Sift dry ingredients into a large bowl. Add eggnog, cream, zest, and  chopped cold butter. Slowly stir until the dough is shaggy.

Rub an insulated  cookie sheet with a bit of the melted butter. Grab a piece of dough the size of the biscuit you wish to make. Dip each biscuit into the melted butter and place on the cookie sheet. Bake for 10 minutes or until golden brown.

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Light as a feather cream biscuits

These are the lightest biscuits I’ve ever tasted. They are made with cream and the dough is handled as little as possible so that the gluten is not developed. Not exactly health food, but wonderful just out of the oven at holiday feasts.

I make bunny biscuits each Easter.

Be careful about putting 2 bunny biscuits together or you will end up with more biscuits than you can eat!

You can make the dough ahead of time and refrigerate it. Pop it into the oven just before serving the first course.

Thanks to Susan whose recipe inspired these:

Makes 12 biscuits.

Ingredients:

2 cups flour

1  Tb baking powder

1/4 tsp salt (I use sea salt)

1 1/2 cups cold cream. I put it in the freezer for 10-15 minutes before mixing it in the dough.

3 Tb melted butter, cooled

Preheat oven to 450′

Melt butter and let it cool. Sift dry ingredients into a large bowl. Add cream and slowly stir until the dough is shaggy.

Oil a cookie sheet. I use the insulated kind. Grab a piece of dough the size of the biscuit you wish to make. Dip each biscuit into the melted butter and place on the cookie sheet.

For bunny biscuits, shape the dough 1 1/2 thick and cut it with a deep bunny cookie cutter. (Dip the cutter into flour first.) I dust the tops with a tiny bit of flour instead of dipping them in butter, to make white bunnies.

Bake for 15 minutes or until golden brown.