Easter, birthdays, baby and bridal showers, or any celebration you can think of, these colorful biscuits bring fun to a Southern comfort classic.
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
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- 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.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths.
- 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.
- Bake until golden brown, 12 to 15 minutes. Remove from pan, and let cool on a wire rack for 5 minutes.
- 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.