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.
INGREDIENTS
BISCUIT
- 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
GLAZE
- Approximately 2 cups confectioners sugar
- 1 tsp anise extract (you could also use lemon or vanilla extract)
- Milk
HOW TO MAKE IT
BISCUIT
- 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
GLAZE
- 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)
