These Brown Sugar Biscuit Twists are one of our family’s all-time favorite recipes! And homemade breads are a great gift idea during the holidays! (Plus, get FREE printable gift tags to go with this gift when you download our FREE Homemade Christmas Gifts Guide!)
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Brown Sugar Biscuit Recipe (One of our family favorites!)
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!
This is a great holiday gift idea!
Homemade bread is a great holiday gift idea and these sugar twists are so unique and different from probably any other homemade goody people will get this time of year.
Download your free printable gift tags!
Want to add on Christmas gift tags to gift this to someone this holiday season? Go HERE to download printable gift tags designed for these Biscuit Twists!
Twister Biscuit Ingredients
Biscuit dough:
- 3 cups flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup butter
- 1 cup milk
Filling:
- 4 Tablespoons melted butter
- 6 Tablespoons brown sugar
Glaze:
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- a few teaspoons of milk (enough to make a runny glaze)
How to make Sugar Twists
1. Preheat oven to 450ºF.
2. In a large bowl, stir together dry ingredients for the biscuit dough.
3. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
4. Make a well in the center of the flour mixture and add milk. Stir just until moistened.
5. Turn dough onto a lightly floured surface and knead for 5 minutes.
6. Roll dough out into a rectangle (approximately 1/4-inch thick).
7. Stir together 4 Tablespoons melted butter and 6 Tablespoons brown sugar and evenly spread filling over rectangle.
8. Fold rectangle in half and cut into about 1-inch strips.
9. Twist strips and place on a greased or lined baking sheet.
10. Bake in preheated oven for 10-12 minutes.
11. 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).
12. Drizzle glaze over biscuit twists as soon as they come out of the oven.
Tools Used for Making Sugar Twists
There are very few tools needed for this delicious recipe — just a bowl, a knife, and your hands. However, there are a few others that will make the process a bit easier.
- Large mixing bowl
- Pastry blender
- Measuring cups and spoons
- Large rolling pin
- Sharpe knife
- Large rimmed baking sheet
- Cooling racks
Fun Ways to Serve this Sugar Biscuit Recipe
We like to serve these fresh out of the oven on Christmas morning (or really any morning!)
They are also great paired with an Egg, Ham, and Cheese casserole and fruit for a simple Christmas brunch.
These could make a fancy-looking dessert or a really fun after-school snack. They might also be a special birthday treat.
Storing Sugar Twists
If, for some reason, you don’t eat them all immediately, you can store them in a tightly sealed food storage container (after they are fully cooled) at room temperature for a few days.
Or, you can freeze them for 3 months.
NOTE: you can freeze them before or after baking.
Twisted Biscuit FAQs
The most likely answer is baking them at too low of a temperature. A higher heat will generate more caramelization from the butter on top of the biscuits, leaving you with a beautifully golden crust — so make sure your oven is at least 450ºF.
Since brown sugar has molasses in it, it naturally adds more moisture to baked goods — making them nice and chewy.
Brown Sugar Twister Biscuit
Ingredients
Biscuit dough:
- 3 cups flour
- 4 tsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 3/4 tsp cream of tartar
- 3/4 cup butter
- 1 cup milk
Filling:
- 4 tbsp melted butter
- 6 tbsp brown sugar
Glaze:
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- a few teaspoons of milk enough to make a runny glaze
Instructions
- Preheat oven to 450ºF.
- In a large bowl, stir together dry ingredients for the biscuit dough.
- Cut in cold butter with a pastry blender until the 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 5 minutes.
- Roll dough out into a rectangle (approximately 1/4-inch thick).
- Stir together 4 Tablespoons melted butter and 6 Tablespoons brown sugar and evenly spread filling over rectangle.
- Fold rectangle in half and cut into about 1-inch strips.
- Twist strips and place on a greased or lined baking sheet.
- Bake in preheated oven 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 glaze over biscuit twists as soon as they come out of the oven.
Nutrition
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Reader Interactions
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We love comments from readers, so chime in with your thoughts below! We do our best to keep this blog upbeat and encouraging, so please keep your comments cordial and kind. Read more information on our comment policy.
Maria Miller says
We’ve been making these for years for Christmas morning! Everyone looks forward to them. Thanks for sharing the recipe long ago.
Jordan says
Yay!! You are so welcome. We are so excited that they have become part of your Christmas traditions! -Jordan, MSM Team
Christy says
These are very tasty. I saw this recipe on Pinterest and am glad I checked it out.
Olivia says
I’m so glad you liked them! I think they are delicious as well! -Olivia, MSM Team
Dineen says
I want to make sure it’s baking powder and not baking soda, because the addition of cream of tartar would be unnecessary if it’s powder.
Melanie says
These were good.
Just a note: the ingredients for the glaze should be listed up top. I didn’t see them until I was making the recipe. Thankfully I had powdered sugar on hand!
sheri says
We just had to try this recipe this morning. Though our biscuit twists did not turn out as pretty as yours, they were delicious! My son asked to have them for his birthday breakfast, which is not until September! 🙂 (Nothing like planning ahead!) This recipe is definitely a keeper. Thanks for sharing!
Stephanie Young says
I am so happy to see there are no eggs! My boy is super allergic.
Allyson says
Sorry, here’s the link.
http://a-heart4home.blogspot.com/2009/12/homemade-biquick-style-baking-mix.html
Allyson says
These look delicious! I can’t wait to try them!
We’ve been enjoying pancakes made from this homemade Bisquick Mix
Jodi says
I made these for breakfast this morning- they are wonderful! I added about 2 Tbsp. of softened cream cheese to the icing, and it was yummy! Thanks for the great recipe.
Sarah says
I just made these today they were good!!!
Coby says
We love this recipe of yours in our house. So easy to whip up and I always have everything for these on hand. I love to add cinnamon to the brown sugar for an added flavor too.
Melissa says
Thanks!
Melissa says
My question is the same as Ashley’s….these look awesome, but how do I bake them from the freezer? Thanks, I just love your blog – your freezer cooking days inspire me every time!
******************
Money Saving Mom here: Depending upon how you froze them, I’d just thaw the dough and make it up and bake or just thaw the twists and bake them according to the directions. Either way should work beautifully!
Ashley says
Would you be able to cook these straight from the freezer? Or would you need to thaw them?
-Ashley
Barb Simeon says
Definitely going to try these. I like that you can freeze them. They remind me of cinnamon twists my mom makes — not as often as I’d like and which I really should learn to make — which are just rolled out pie crust sprinkled with cinnamon sugar & dabbed with butter, rolled up in a spiral roll and baked. Mmm-mmm. I’m also going to try your pumpkin pancakes.
Sarah says
KJ- a pastry blender is one of those kitchen tools I know I have but couldnt find it if i had to. Its shaped into kind of a half circle with a flat top(that part is the handle) and the circular part is the blades that kind of look like some one took the tines of a fork and bent them around. Google it, because I think my explanation is begining to sound nuts! LOL HTH
ES says
I made these last year after getting this recipe from one of your other blogs. They are very simple and VERY delicious. Better than anything you can buy in a can :). I did one batch with cinnamon/sugar/butter to mimmic cinnamon rolls (even rolled them like cinnamon rolls). My boys are 2 and 5 and I think a double batch AT LEAST will be necessary this Christmas. Thanks so much for sharing this great recipe.
Julia says
These have become a family favorite since you posted these around Christmas last year…my boys ask for them by name!
Little People Wealth says
Those look delicious! Thanks for being one of my top referrers this month 🙂
Erin says
You never cease to amaze me. I can’t wait to try these. I am going brunch Christmas morning…my first time…eeek! These couldn’t be anything but a hit!
KJ says
I’m going to show my cooking stupidity here….what is a pastry blender? Looks like something I’d love to try out, if I could just figure out what that is! 🙂
Renae says
This looks so yummy! I am just starting with freezer cooking. I am glad to see that you can freeze biscuit dough. I made homemade biscuits a couple of weeks agoa nd the whole family loved them! So much better than pillsbury. I am going to try to make a bunch for the freezer.
ter @ waaoms says
looks like you had a good day with OAMC
I joined in today for the first time, without much of a plan, but … still turned out ok! I will be posting my thoughts on it tonight.
Abi says
Oh, Crystal! these look soooo yummy! I’m going to print the recipe off for my mommy. 🙂 We all love things like this…. looking forward to trying them out!
xo, Abigail
Kacy says
I’ve made these before *using half whole wheat flour* and they were YUMMY! My husband gobbled them up REAL quick!
Liz says
I second Stephanie’s comment – the pumpkin rolls were my first attempt at baking bread and they did get dense. Are we missing something???
Dakota says
Those sound/look good!!! Wish I had some brown sugar on hand, I’d bake some up tomorrow…..
Stephanie says
I will have to try these.
On a side note…I tried your pumpkin rolls for Thanksgiving and they were delicious but a little dense. Since this was the first time I made anything breadlike I have no idea why. Any suggestions?
Beth says
Oh, those look delicious! I can’t wait to try them out. My kids would love them.
angela rogers says
wondering how you freeze just the dough? I’ve tried diff methods and it usually bust the bag, etc? thanks
DawnP says
I’ve done these with Pillsbury Crescent Rolls and these look SO MUCH BETTER! 🙂 Am always looking for more recipes for using Cream of Tarter (seems like my little McCormick’s lasts me about 5 years…). I think we’ll have to try these this weekend!
Lauren says
MMMMM! I’m drooling! I hope you post a picture of them all cooked up. These are definitely going to get made in the next week at my house!!
Sara says
Yummy! I have been waiting for this recipe – guess what we are having for breakfast tomorrow?! Thanks!
Lana says
These look great as I am allergic to yeast and am always happy to have a new recipe that doesn’t take yeast. I think I would add cinnamon because we nuts about cinnamon rolls at our house.
Jessica says
Those look great!! Yummy
Michelle says
Those look great! I think that when we make our family Caramel Rolls later this month, I’ll put some of these in the freezer too, to serve for January tea times!