Easter Morning Biscuits

These crisp, honey-sweetened biscuits originated in Greece and are a frequent feature at Easter feasts. The biscuits are made from a simple non-rising dough that makes it possible to put these treats on the Easter breakfast table with little effort and time. Serve them with a steaming cup of strong black coffee — they’re ideal for dunking.

Easter morning biscuits

LEVEL: Moderate
YIELD: 16 biscuits
SERVES: 16

Ingredients

3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1/3 c. honey
1 tbsp. honey
1/3 c. light brown sugar
2 large eggs
2 tbsp. milk
1/2 tsp. pure vanilla extract
3 tbsp. orange juice

Directions

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.
2.  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.

Recipe from: countryliving.com

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