Easter Morning Biscuits

By cnash

Our Easter Morning Biscuits are a new take on a Greek favorite, koulourakia. These crisp, honey-sweetened biscuits are a frequent feature at an Easter feast. Made from a simple nonrising dough -- similar to cookie dough -- they'll be ready for the Easter breakfast table with little effort and time.

Ingredients

• 3 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/2 cup(s) butter, softened
• 1/3 cup(s) honey, (see step 1)
• 1 tablespoon(s) honey, (see step 2)
• 1/3 cup(s) light brown sugar
• 2 large eggs
• 2 tablespoon(s) milk
• 1/2 teaspoon(s) pure vanilla extract
• 3 tablespoon(s) orange juice

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

Make the dough: Sift the flour, baking powder, and salt together into a medium bowl. Using an electric mixer, combine the butter, 1/3 cup honey, and sugar in a large bowl until they are light and fluffy. With the mixer running, add the eggs one at a time until thoroughly incorporated. Add the milk, vanilla, and 2 tablespoons orange juice and beat on medium speed until combined. Gradually add the flour mixture and beat for 1 more minute until all the flour is incorporated and a soft dough forms. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

Bake the biscuits: Preheat oven to 350 degrees F. In a small bowl, combine the remaining honey and orange juice, stir glaze until smooth, and set aside. Divide the dough into 16 equal-sized pieces and form each into either an S-shaped serpentine shape or a twist. For serpentine shapes, roll each dough piece into a "rope" approximately 8 inches long, bend the rope into an S, and coil each end. To form twists, fold the 8-inch rope in half and twist the ends of each side over each other 3 times. Place the biscuits on a baking sheet and bake for 12 minutes. Remove the biscuits from the oven, brush with the orange glaze, and continue to bake until golden -- about 15 more minutes. Cool on a wire rack. Serve with coffee or tea.