Ingredients

• 2 bags of Buttermilk Biscuit Mix
• 1 ½ cup buttermilk
• 8 oz butter
• 1 egg
• Poppy seeds, optional

Happy Hanukkah! This year, I wanted to try something a little different and see if I could create a challah-style loaf using biscuit dough. And guess what — it worked beautifully. The result was a golden, tender braid that’s every bit as delicious as it looks.

While this version isn’t a traditional or kosher challah, it still brings all the cozy, festive flavor you’d hope for during the holiday. It’s a fun twist, a little Southern flair, and a whole lot of comfort baked into one beautiful loaf.

Instructions

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

2. In a large mixing bowl, add the Buttermilk Biscuit Mix. Set aside 1 ½ to 2 cups of flour in a small separate bowl for dusting. 

3. Add 8 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, make a well in your flour mixture and add in 1 cup buttermilk slowly. Gently mix with your hands, combining until the dough is fully incorporated and easy to handle without sticking to your hands.. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.

4. Liberally dust the dough and rolling surface. Place the dough onto your floured surface and knead the dough for about six turns to develop additional gluten in the dough. Then press into an even layer about 1 ½ inches (two fingers) thick. Cut into about five equal pieces, either by estimating or weighing the dough if you’re feeling precise!

5. Roll each dough segment into a long, cylindrical “snake” shape. Each piece should measure about the same length as your baking sheet. Be sure to flour your surface often to prevent the dough from sticking and ripping as you roll.

6. Once all five lengths are rolled out, lay them out in front you with the length of the pieces perpendicular to your body. Join the far ends of all five pieces together by pinching and folding the ends together. Now we’re ready to braid! I followed a five braid tutorial that I found online, but I’ll write out the steps I followed here:

1. Arrange the dough pieces with three on one side and two on the other.

2. Take the outermost rope of the group of three and cross it over to the center.

3. Continue this process by taking the new outermost rope from the three-strand side and crossing it to the center, and repeat until you have braided the entire loaf.

4. Once you have reached the end, pinch and fold together the ends of the lengths to close the braid.

7. Optional: If you have any leftover dough, you can get a little “advanced” with your challah creations (as I learned through this process). Make a smaller three braid challah loaf, then take a rolling pin and press gently into the center of your five-braid loaf. Place the smaller, three braid loaf on top of your five braid loaf.

8. Once your loaf is braided, beat one egg in a small bowl and brush the egg wash over the surface of the loaf. Optionally sprinkle with poppy seeds or another topping of your choice.

9. Bake for about 30 minutes or until the center of the loaf feels firm and doesn’t give when you gently poke it. Remove from the oven and allow to cool for a few minutes before serving. Enjoy!