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Egg Biscuits

I’m a huge fan of egg biscuits anytime of year – but especially around Easter.  I’m pretty sure that eating light, fluffy cookies topped with pastel sprinkles puts anyone in a good mood.



    • 4 cups flour
    • 4 tbsp baking powder
    • 1 1/4 cup granulated sugar
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 1 cup milk
    • 2 tsp vanilla extract
  • Approximately 2 cups confectioners sugar
  • 1 tsp anise extract (you could also use lemon or vanilla extract)
  • Milk



    • In a large bowl, sift together the flour, baking powder and sugar
    • In your mixing bowl, combine the oil, eggs, milk and vanilla extract
    • Slowly add the dry ingredients to the wet ingredients
    • The dough will be VERY sticky!  DO NOT add more flour
    • Dip your fingers in flour and roll the dough into balls of desired size – these will grow, so keep it close to the size of a walnut
    • Place on a greased or parchment paper lined pan and bake at 375°F for approximately 7-10 minutes
      • The tops will be white and the bottoms will be golden brown
  • Place the confectioners sugar in a small mixing bowl and add milk to the sugar 1 tbsp at a time
  • Whisk the milk and sugar together until you reach your desired consistency
    • You don’t want the glaze to be too runny, but you also don’t want it to be thick – somewhere in the middle is just right
  • While the cookies are still warm, dip them into the glaze – store the cookies in an airtight container (this will get them to be moist)