Brown Sugar Biscuit Twists are sure to be a hit for breakfast in your home. They have a light texture and a sweet flavor that anyone would love. The original recipe calls for all-purpose flour, but I have found them to be just as tasty with the substitution of some whole wheat flour.
I first came across this recipe one day while reading one of my favorite money-saving blogs, Money Saving Mom. At the time, she was doing a “freezer cooking” plan, where she baked and cooked for a few hours one day to make meals for a few weeks that would be stored in the freezer and defrosted when she needed them. Thinking this sort of recipe was right up my alley, I tried them out… The taste and texture almost remind me of a doughnut, but these biscuit twists are so much easier and quicker to make!
Begin by gathering around your ingredients. A great thing about this recipe is that I always have everything I need to make them on hand.
Mix together all of the dry ingredients in a large bowl. You can substitute up to 1 1/2 cups of whole wheat flour for the all-purpose flour if you like. I use 1 cup whole wheat and 2 cups all-purpose and it’s pretty yummy that way. It helps them be just a tiny bit healthier 🙂
Next, you’ll cut in the butter with a pastry blender. It helps to cut the butter into tablespoon-sized chunks with a knife first. It will save you some time with the pastry blender. Cut the butter in until the mixture is crumbly, with the chunks the size of coarse crumbs.
Make a well in the center of the mix. You will be pouring the milk into the center of this well, and it helps you incorporate the milk into the dough with less strokes, which makes for a lighter, flakier biscuit twist. Stir it just until it’s all moistened.
Turn the dough out onto a floured surface. If all the flour isn’t quite mixed in, that’s okay, because it needs to be kneaded a few times. After kneading a few times, roll the dough out to a 1/4″ thick rectangle.
Brush the dough with melted butter, and then sprinkle with some brown sugar.
Fold the dough in half lengthwise and cut into 1″ strips.
Pick up a strip of dough and twist it a couple times before putting it onto a baking sheet. Place them at least an inch apart, as they will puff up as they bake.
Bake for about 10 to 12 minutes, until they are puffed up and a light golden brown. Some are more patient than others while waiting on the twists to bake!
Let the twists cool on a wire rack for a little bit while you mix together the glaze.
The glaze is just a simple powdered sugar, vanilla, and milk glaze. It should be a nice consistency for drizzling, so not too thick that you need a knife to spread it, but not too runny that it runs right off of the biscuit twists.
Drizzle the twists with the glaze and enjoy!
To make these ahead of time, you can put them together and bake, then freeze before glazing. Alternatively, you can freeze them unbaked as well. Let them thaw before baking.
Brown Sugar Biscuit Twists
Adapted from Money Saving Mom
3 cups all-purpose flour (can substitute up to 1 1/2 cups whole wheat flour)
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup cold butter
1 cup milk
2 tablespoons melted butter
1/4 to 1/3 cup brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract
a few teaspoons milk
Preheat oven to 450 degrees F. Stir together dry ingredients. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour and add milk. Stir just until moistened. Turn dough onto a lightly floured surface and knead 4 to 6 times. Roll dough out into a rectangle 1/4″ thick. Brush with melted butter and sprinkle with brown sugar. Fold rectangle in half lengthwise and cut into 1″ strips. Twist strips and place at least 1″ apart on baking sheets. Bake in preheated oven for 10 to 12 minutes, until light golden brown. Transfer to wire racks to cool slightly.
While twists are cooling, mix together glaze to a drizzling consistency. Drizzle over twists. Store cooled twists in an airtight container.
Makes about 1 dozen twists.