Eggnog Biscuits

So…for those of you that follow my blog it’s probably quite easy to pick out my favorite seasonal items…yes, it’s all about Butternut Squash in the Fall and Cranberries and Eggnog during the Christmas Season…here’s one more Eggnog recipe I just had to squeeze out as we move into the 12 Days of Christmas! One of my favorite things to do on a long weekend or vacation is enjoying a big cup of tea and something a little “smarmy”, as my Mom says, for breakfast…these Eggnog Biscuits are a perfect post-Christmas breakfast treat! They have the perfect hint of eggnog without being too overpowering – slathering on some fresh preserves, butter or clotted cream amps up the delicious factor! 

Eggnog Biscuits
Yields 14
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup white whole wheat flour
  3. 1 tablespoon baking powder
  4. 2 tablespoons granulated sugar
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon ground cinnamon
  7. 1/4 teaspoon ground nutmeg
  8. 6 tablespoons cold unsalted butter, cut into several pieces
  9. 3/4 cup eggnog
  10. 1/3 cup cinnamon chips
  11. 2 tablespoons eggnog, for brushing
  12. Coarse sugar, for sprinkling
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together both kinds of flour, the baking powder, sugar, salt, cinnamon and nutmeg. Using a pastry blender, cut the butter into the flour. Continue until it resembles even sized crumbs. Add in the eggnog and mix until the dough just comes together.
  3. Dump the dough onto a well floured surface. Knead with well floured hands and then pat into a rectangle that is about 6 by 10 inches in size (about 1 inch thick). Sprinkle the cinnamon chips over the dough and then lightly press them into the dough using your hands.
  4. Fold the dough as if you were folding a letter (so fold one third over the center third and then the remaining third folds over the top). Use a spatula to lift the dough and then flour the work surface again. Pat the dough into another 6 by 10 inch rectangle and then repeat the folding process.
  5. Then repeat this entire process one more time (lift dough, flour surface, pat into rectangle and fold). Dust the work surface one more time with flour and then pat the dough into a final 6 by 10 inch rectangle.
  6. Flour a 2 to 3 inch biscuit cutter and then cut out the biscuits from the dough. Space them about 2 inches apart on the prepared baking sheet. Pat together the scraps into a 1 inch thick rectangle and cut out additional biscuits until the dough is used up.
  7. Brush the tops of the biscuits with the additional eggnog and then sprinkle with the coarse sugar. Bake for about 15 to 20 minutes, until lightly golden brown. Serve warm.
Adapted from The Lee Bros. Southern Cookbook
Adapted from The Lee Bros. Southern Cookbook
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