Cookie Milk Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 bags of Shortcake Biscuit Mix
- • 16 tbsp butter, divided
- • 1 to 1 ½ cup whole milk
- • 2 tsp vanilla extract
- • 1 tbsp Turbinado sugar
- • 6 to 10 cookies of your choice
There’s something nostalgic about dunking cookies into a cold glass of milk—and these Cookie Milk Biscuits turn that simple pleasure into a warm, bakery-style treat. And these were made extra special by including my dear friend Krysten’s delicious cookies from her business Joony’s Cookies. The sweet, sugar, rich flavors of her handmade cookies were such a perfect pairing with our tender, fluffy Shortcake recipe.
By steeping crushed cookies in whole milk, we created a subtly sweet, flavor-infused “cookie milk” that becomes the heart of this tender biscuit dough. Fold in those softened cookie bits, brush the tops with melted butter, and finish with a sprinkle of turbinado sugar for the perfect golden crunch.
By making this recipe with our shortcake biscuit mix and our favorite cookies from Joony’s, this recipe is equal parts comforting, creative, and effortless. The result? Tall, fluffy biscuits with crisp edges, a soft, buttery center, and pockets of cookie goodness in every bite. Whether served for brunch, dessert, or an indulgent afternoon snack, these Cookie Milk Biscuits are a delicious twist on a classic pairing you already love.
Check out Joony’s Cookies for local Charleston delivery here!
Instructions:
- To prepare cookie milk, break apart about 4 to 6 cookies depending on their size. In a large bowl, add whole milk and crumbled cookie pieces. Allow to steep in the fridge for at least 30 minutes. Once steeped, strain milk into a container and set aside the remaining cookie pieces to add into the dough.
- Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, add both bags of mix, reserving about 1 cup for dusting, and add 12 tbsp 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 the alcohol and juice mixture. Gently mix with your hands before adding whole milk slowly, mixing with your hands as you go. Combine 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 milk a small amount at a time.
- Fold in the milk-steeped cookie pieces and carefully combined until fully incorporated. Be sure not to over mix and toughen the dough.
- Once the add-ins are incorporated, 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.
- 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.
- Before brushing the biscuits with butter, crush the remaining cookies into small pieces to add to the top of each biscuit.
- Melt the remaining butter and brush onto the biscuits. Once buttered, add a few of the remaining cookie pieces to each biscuit. Sprinkle each with a pinch of Turbinado sugar as well.
- Bake for 16-18 minutes, rotating the pan halfway through.
- Once biscuits are fully baked, allow to cool slightly before serving. Enjoy!