Oh, you guys! I’ve been practically buzzing with excitement to share this recipe with you. If there’s one thing that instantly transports me back to the coziest Christmases of my childhood, it’s the smell of these Christmas biscuits baking in the oven. They’re not just any biscuits; they’re like little pillows of spiced, sweet goodness that just scream holiday cheer. My Grandma Elsie made these every single year, and the moment the house filled with their aroma, I knew the magic was about to begin. They’re wonderfully simple, but the flavor is just out of this world – a perfect balance of warmth and sweetness. Honestly, if you’ve ever tried those fancy cinnamon rolls from the mall, these have a similar comforting vibe, but with that homemade touch that just can’t be beaten. They’re honestly my go-to whenever I need a bit of festive comfort, and trust me, they disappear faster than Santa down a chimney!
What are Christmas biscuits?
So, what exactly *are* these magical Christmas biscuits, you ask? Think of them as a slightly sweeter, more decadent version of your everyday drop biscuit, but with a glorious swirl of warming spices and a hint of citrus that makes them feel truly special. They’re not fussy or complicated like some holiday bakes; they’re meant to be comforting and welcoming. The “Christmas” in the name comes from the spices – a blend of cinnamon, nutmeg, and sometimes a whisper of cloves – that just evoke all the best feelings of the season. They’re wonderfully tender on the inside with a slightly golden, caramelized edge from the sugar swirl. It’s essentially a hug in biscuit form, designed to be enjoyed with a hot cup of tea or coffee on a chilly winter morning, or even as a delightful treat alongside your holiday dinner. They’re the kind of thing that brings smiles to everyone’s faces, big or small.
Why you’ll love this recipe?
What are some of the best Christmas biscuitflavor is absolutely phenomenal. That warm hug of cinnamon and nutmeg, combined with a hint of orange zest, just makes your taste buds sing. It’s sweet enough to feel like a treat, but not so sweet that it’s overwhelming. Then there’s the simplicity. I’ve made these dozens of times, and they always come together so easily, even when I’m juggling a million other things during the holidays. You don’t need any fancy equipment or complicated techniques, which is a lifesaver! Plus, the cost-efficiency is fantastic. Most of the ingredients are pantry staples, so you can whip up a batch without breaking the bank. And the versatility! While they’re perfect for Christmas morning, I’ve also found myself making them for weekend brunches, afternoon tea, or even just a spontaneous craving for something sweet. What I love most about these Christmas biscuits, though, is the sheer joy they bring. They smell incredible while baking, and the look on my family’s faces when they take that first bite? Priceless. They truly capture the spirit of the season in every single bite.
How to Make Christmas Biscuits
Quick Overview
Making these Christmas biscuits is surprisingly straightforward. We’ll start by whisking together our dry ingredients, then combine them with the wet ingredients to form a soft dough. The magic happens when we create a spiced sugar swirl throughout the dough before baking them until golden. They’re best served warm, drizzled with a simple glaze, but honestly, they’re divine even without it! This recipe is designed to be forgiving and utterly delicious, making it perfect for bakers of all levels during the busy holiday season.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour (plus more for dusting)
1 tablespoon baking powder (make sure it’s fresh for the best lift!)
½ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar (just a touch to start the sweetness)
½ cup (1 stick) unsalted butter, cold and cubed (this is key for tender biscuits!)
1 cup milk (whole milk gives the richest flavor, but I’ve had success with 2% too!)
1 teaspoon vanilla extract
Zest of ½ an orange (this adds a subtle brightness that’s just *chef’s kiss*)
For the Filling:
½ cup packed light Brown Sugar (for that lovely caramelization)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional, but adds a lovely warmth if you like it!)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or orange juice (orange juice makes it extra festive!)
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to a nice, hot 425°F (220°C). Grab a baking sheet and line it with parchment paper. This step is so important, my friends, because it prevents any sticking and makes cleanup a breeze – trust me, after making these, you won’t want to scrub pans!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. Give it a good whisk until everything is well combined. This ensures that your leavening agents are evenly distributed, which means your biscuits will rise beautifully. I usually give it a good 30 seconds of whisking, just to make sure.
Step 3: Mix Wet Ingredients
In a separate, smaller bowl or a liquid measuring cup, whisk together the milk, vanilla extract, and orange zest. Make sure the milk isn’t too cold; room temperature or slightly chilled is perfect. The orange zest is a secret weapon here, adding a little something extra that people can’t quite place but love!
Step 4: Combine
Now, add your cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or even two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Don’t overwork it! Those little pockets of butter are what create those lovely flaky layers. Then, pour in the wet ingredients and mix gently with a fork or spatula until *just* combined. It will be a shaggy dough. Overmixing is the enemy of tender biscuits, so stop as soon as you don’t see any dry flour streaks.
Step 5: Prepare Filling
In a small bowl, mix together the Brown Sugar, cinnamon, nutmeg, and cloves (if using). Stir it until it’s all combined. This is where all that wonderful Christmasy warmth comes from!
Step 6: Layer & Swirl
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, about ½ inch thick. Sprinkle the brown sugar spice mixture evenly over the top of the dough, almost to the edges. Now, here’s the fun part! Starting from one of the long sides, tightly roll up the dough, like you’re rolling a jelly roll. Once rolled, gently pat it down a little to seal. Then, with a sharp knife, slice the roll into 8-10 thick biscuits. Place them cut-side up on your prepared baking sheet, leaving a little space between them. You should see those beautiful spice swirls!
Step 7: Bake
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them, as ovens can vary! The smell filling your kitchen at this point is just divine – pure Christmas.
Step 8: Cool & Glaze
Let the biscuits cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool slightly. While they’re cooling, whisk together the powdered sugar, 2 tablespoons of milk (or orange juice), and vanilla extract in a small bowl. Add more liquid, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat but still pourable.
Step 9: Slice & Serve
Once the biscuits have cooled for about 10-15 minutes (they’re best served warm, not piping hot), drizzle the glaze over the tops. Slice them with a serrated knife and serve immediately. Oh, the pure bliss!
What to Serve It With
These Christmas biscuits are so wonderfully versatile, they fit into almost any holiday gathering! For a cozy breakfast, I love pairing them with a steaming mug of coffee or a festive peppermint mocha. They’re just perfect alongside some scrambled eggs and a side of crispy bacon. For a more elegant brunch, I like to arrange them on a pretty platter, perhaps with a few fresh cranberries and a sprig of rosemary for garnish. They’re also a fantastic addition to a mimosa bar – imagine a fluffy biscuit with a glass of bubbly! And as a dessert? Absolutely! Serve them warm with a dollop of whipped cream or a scoop of vanilla bean Ice Cream for a simple yet decadent treat. My kids also love them as a cozy snack any time of day, especially with a glass of cold milk. One of our family traditions is to have these alongside our Christmas Eve soup – it’s the perfect comforting balance!
Top Tips for Perfecting Your Christmas Biscuits
Over the years, I’ve picked up a few little tricks that I think really elevate these Christmas biscuits from good to absolutely spectacular. First, when it comes to the Zucchini Prep (wait, what zucchini? Oh, I was thinking of another recipe for a second! Silly me!). For these biscuits, the key is really in the butter. Make sure it’s nice and cold when you cut it into the flour. That’s what creates those wonderfully tender, flaky layers. If your butter gets too warm, just pop the bowl back in the fridge for a few minutes. And don’t be afraid of those little pea-sized butter bits – they’re your friends!
For the Mixing Advice, remember that gentle is key. Overmixing develops the gluten in the flour, which can lead to tough biscuits. You want to mix until the dough *just* comes together. It should be a little shaggy, not perfectly smooth. Think of it as coaxing it together, not wrestling it!
When it comes to the Swirl Customization, I usually aim for an even distribution of the spice mixture. But honestly, if some spots get a little extra cinnamon, I don’t complain! It just adds to the rustic charm. You can also play with the spices – a pinch of cardamom can be lovely, or even a touch of ginger.
For Ingredient Swaps, I’ve found that while whole milk gives the best richness, 2% works just fine. If you’re dairy-free, I’ve had some success with a good quality unsweetened almond milk, though the texture might be slightly different. And that orange zest? If you don’t have an orange, a tiny bit of orange extract (like ¼ teaspoon) can work in a pinch, but fresh zest is always best for that vibrant flavor.
Baking Tips are pretty straightforward. Make sure your oven is truly preheated to 425°F (220°C). If your oven tends to run cool, you might need to add a couple of extra minutes. I usually bake these on the middle rack. The doneness test is crucial – a toothpick coming out clean is your best indicator that they’re ready.
And finally, for Glaze Variations, if you prefer a lighter touch, you can skip the glaze altogether and just dust them with a little powdered sugar. Or, if you want a really festive kick, use fresh orange juice in the glaze! Adjust the thickness by adding more liquid for a thinner glaze or more powdered sugar for a thicker one. Experiment and find what you love!
Storing and Reheating Tips
These Christmas biscuits are truly at their best when they’re fresh out of the oven, but thankfully, they store quite well so you can enjoy them over a few days. For storing at Room Temperature, I usually keep them in an airtight container for up to 2 days. They’ll lose a little bit of their initial crispness, but they’ll still be wonderfully soft and flavorful. Make sure they’ve cooled completely before sealing them up to prevent condensation.
If you need them to last a bit longer, Refrigerator Storage is your best bet. Place them in an airtight container or wrap them well in plastic wrap and then foil. They should keep well in the fridge for up to 4-5 days. To reheat, you can pop them in a toaster oven or a regular oven at around 300°F (150°C) for a few minutes until warmed through. This often revives them beautifully!
For longer storage, Freezer Instructions are perfect. Let the baked and glazed (or unglazed) biscuits cool completely. Then, wrap them individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They’ll stay good in the freezer for about 2-3 months. To thaw, transfer them to the refrigerator overnight, and then reheat as mentioned above. If you’re freezing unglazed biscuits, you can add the glaze after reheating.
Regarding Glaze Timing Advice, if you plan to store them at room temperature or in the fridge, it’s often best to add the glaze just before serving. This prevents the glaze from becoming too sticky or running off. If you’re freezing them, definitely glaze them *after* thawing and reheating for the best texture and appearance.
Frequently Asked Questions
Final Thoughts
I truly hope you give Grandma Elsie’s Christmas biscuits a try this holiday season. They’re more than just a recipe; they’re a little slice of warmth and nostalgia that I’m so happy to share with you. The blend of soft, tender biscuit with that spiced, slightly caramelized swirl is just pure comfort. They’re simple enough for a busy morning but special enough to impress your guests. If you love the comforting flavors of Christmas baking, you might also enjoy my Spiced Apple Cider Donut Muffins or my Easy Gingerbread Cookies – they both have that same cozy, festive vibe. I can’t wait to hear what you think of these biscuits! Please, leave a comment below and let me know how yours turned out, or share your own favorite holiday baking traditions. Happy baking, everyone!
Christmas biscuits
Ingredients
Main Ingredients
- 3.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract (optional)
Instructions
Preparation Steps
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and almond extract (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut out shapes using cookie cutters.
- Carefully transfer the cookies to the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Decorate with icing and sprinkles as desired once cooled.
