In preparation for gorging myself during Easter weekend, I really wanted to make something “Eastery”. I came upon this recipe but wasn’t able to make them in time. I made them up for the next weekend and almost ate them all. Miraculously, I have a few left that are sitting at my desk, waiting to be devoured.
Ingredients (adapted from Country Living):
- 3 cups bread flour (can use all-purpose)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/3 cup + 1 tbsp honey
- 1/3 cup dark brown sugar (can use light brown)
- 2 eggs
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 2 tbsp + 1 tbsp mango-orange juice (or your favorite variety of orange juice!)
Directions:
- Combine flour, baking powder, and salt in a medium bowl.
- In an electric mixer, combine butter, the 1/3 cup honey, and sugar until light and fluffy.
- Add eggs, mix well.
- Add milk, vanilla, and the 2 tbsp orange juice until combined.
- Gradually add flour mixture until a soft dough forms.
- Cover bowl with plastic wrap and refridgerate for 30 minutes.
- Divide dough into 16 equal pieces and roll into 8-inch-long ropes.
- Mold into desired shapes (I made the s-shape by coiling the ends until I liked how it looked).
- Place biscuits onto baking sheet and bake for 12 minutes at 350 degrees F.
- While biscuits are baking, combine 1 tbsp honey and 1 tbsp orange juice in a small bowl and stir until smooth.
- Remove biscuits from oven, brush with glaze.
- Continue baking until golden, about 15 minutes.
- Serve warm with hot breakfast beverages!
These turned out a lot sweeter than I expected (which is dumb on my part, because there is honey, sugar, and orange juice in it, duh) and had almost a shortbread cookie texture, if a shortbread cookie were made into bread. They are perfect for dipping in hot chocolate, coffee, or hot tea, warm from the oven. They are also good re-heated. Make them and see! I’m going to finish up my last one right now.
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