This recipe is one of our family’s very favorite recipes. I originally adapted it from an old, falling-apart Better Homes and Gardens bread cookbook my mom had when we were growing up. I’ve made these countless times and they are so easy to do and so yummy!
We like to serve these fresh out of the oven on Christmas morning. They are also great paired with an Egg, Ham, and Cheese casserole and fruit for a simple Christmas brunch.
Brown Sugar Biscuit Twists
- 3 cups flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
- 1 cup milk
- 2 Tablespoons melted butter
- 3 Tablespoons brown sugar
Stir together dry ingredients of the biscuit dough. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add milk. Stir just until moistened.
Turn dough onto a lightly-floured surface and knead for 4 to 6 strokes. Roll dough out into a rectangle (approximately 1/4-inch thick).
Add the filling by brushing the dough with 2 Tablespoons melted butter. Sprinkle with 3 Tablespoons brown sugar.
Fold rectangle in half and cut into about 1-inch strips.
Twist strips and place on a baking sheet. Bake at 450 degrees for 10-12 minutes.
While baking, mix together 1 cup powdered sugar, 1/2 teaspoon vanilla, and a few teaspoons milk (enough to make the mixture of drizzling consistency). Drizzle over biscuit twists as soon as they come out of the oven.
You can freeze these fully cooked, or uncooked, or just make up the biscuit dough and freeze it to make these very simple to whip up when you’re ready to serve them!