Sprinkles Biscuits
Makes about 12
  • 3 cups self-rising flour*
  • ¼ cup granulated sugar
  • ½ cup cold unsalted butter, cubed
  • 4 ounces cold cream cheese, cubed
  • ¾ cup cold whole buttermilk
  • ⅓ cup rainbow jimmies
  • 1 large egg, beaten
  • 1 cup confectioners’ sugar
  • ⅓ cup heavy whipping cream
  • 2 tablespoons water
  • ¼ teaspoon vanilla extract
  • Pinch kosher salt
  • Garnish: rainbow jimmies
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour and granulated sugar. Using a pastry blender or 2 forks, cut in cold butter and cold cream cheese until mixture is crumbly. Stir in cold buttermilk and jimmies until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths.
  4. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 times. Pat or roll dough to 1-inch thickness. Cut dough into 2-inch squares. Place 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg.
  5. Bake until golden brown, 12 to 15 minutes. Remove from pan, and let cool on a wire rack for 5 minutes.
  6. In a medium bowl, whisk together confectioners’ sugar, cream, 2 tablespoons water, vanilla, and salt until smooth. Drizzle onto warm biscuits. Garnish with jimmies, if desired.
*We used White Lily Self-Rising Flour.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/sprinkles-biscuits-recipe/