Ingredients

• 1 bag of Shortcake Mix
• 8 tbsp butter, divided
• ½ cup creamy cookie butter
• ⅓ cup brown sugar
• ⅓ cup white sugar
• 1 tsp vanilla
• 1 to 1 ½ cups whole milk
• Turbinado sugar, for topping
• Biscoff cookies, for topping

At holiday parties, it can be tricky to find a dessert that feels light, crowd pleasing, and just the right size. These Cookie Butter Biscuits check all the boxes. They are sweet, cozy, and perfectly portioned for easy sharing.

With rich cookie butter flavor and warm holiday spice in every bite, they feel special without being heavy. Whether served at a cocktail party, tucked onto a dessert table, or enjoyed alongside a festive drink, these biscuits bring just the right touch of indulgence. Simple to make and even easier to love, they are the kind of treat guests reach for again and again.

Instructions

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

2. In a large mixing bowl, add the Shortcake Biscuit Mix. Set aside 1 cup of flour in a small separate bowl for dusting. At this time, also add the brown sugar and white sugar. Mix together with your hands.

3. Add 6 tbsp of butter and ½ cup of cookie butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, everything has been well-incorporated.

4. In a small bowl, mix your vanilla and whole milk. Then, make a well in your flour mixture and add in 1 cup whole milk slowly. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional whole milk a small amount at a time.

5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.

6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.

7. Melt the rest of the butter and brush the top of each biscuit. Sprinkle each with a pinch of Turbinado sugar.

8. Bake for 16-18 minutes, rotating the pan halfway through. 

9. Once baked, optionally top the biscuits with a piece of a Biscoff cookie. Enjoy!