Butter Whirl Biscuits Recipe by Gemma Stafford
Level: Simple
Makes: 12 to 14 biscuits
Total Time: 45 minutes
Hands-On: 20 minutes
Nutrition Per Serving
Serving Size: 1 of 13 biscuits
Calories: 163
Total Fat: 11 g
Saturated Fat: 7 g
Carbohydrates: 15 g
Fiber: 0 g
Sugars: 5 g
Protein: 1 g
Cholesterol: 28 mg
Sodium: 85 mg
Ingredients
- 3/4 cup (1 1/2 sticks, or 170g) salted butter, brought to room temperature
- 1/2 cup (57g) powdered sugar
- 1/2 teaspoon real vanilla extract
- 1 1/4 cups (170g) all-purpose flour
- 6 or 7 maraschino cherries, cut in half
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Instructions
- Heat your oven to 325F (165C). Line a baking sheet with parchment paper.
- In a large mixing bowl, use a wooden spoon to beat together the butter, confectioners' sugar, and vanilla until the mixture is pale and light.
- Stir in the flour until the dough just comes together.
- Place the dough in a piping bag fitted with a large star nozzle.
- Pipe 12 to 14 flat swirls onto your prepared tray. Place a cherry half in the center of each biscuit.
- Bake for 18 to 20 minutes, or until a light golden color. Allow them to cool on the tray for 5 minutes before moving to a wire rack.
- Store in an airtight container at room temperature for up to three days.
Tip: If you don't own a piping bag, scoop the dough into a zipper-top plastic bag and snip off a corner for piping. Check that the bag is sturdy enough so it doesn't split while squeezing out the dough.
This recipe for Butter Whirl Biscuits is inspired by BIGGER BOLDER BAKING: A Fearless Approach to Baking Anytime, Anywhere, published in 2019, written by Gemma Stafford. Photograph copyright 2019 by Carla Choy. All rights reserved and used with permission from Houghton Mifflin Harcourt.
Imagine the buttery, melt-in-your-mouth magic of these swirled delightsperfect for holiday cheer or any cozy moment. With just a few simple steps, you'll pipe out golden treasures topped with vibrant cherries that vanish in seconds. Whip them up today and watch your kitchen fill with irresistible aroma!
