Posted by Callies Biscuits on
This recipe was inspired by one of our team members in the Charlotte eatery. He told me how his grandma used to make creamsicle biscuits and banana pudding biscuits. I loved his story and couldn't get those flavors out of my head. Push-up pops are one of my favorite treats so the creamsicle biscuit was something I had to try.
Cheryl Day of Back in the Day Bakery in Savannah, GA, and I were collaborating on an event for the Charleston Wine + Food Festival event earlier this year. The two of us were in charge of the sweet treat for the event. I pitched her the creamsicle biscuit and she was intrigued. I told her I'd handle the biscuits if she could make a tasty frosting and did she ever! We did a lot of testing at the bakery and finally had the perfect biscuit. Cheryl topped it with her heavenly frosting and garnished with edible flowers. Not only was the presentation gorgeous, but the taste was also nostalgic and delicious!
For the Biscuits:
- - 2 ½ cups self rising flour; divided
- 10 tablespoons butter: 8 tablespoons cut into small cubes, at room temperature and 2 tablespoons melted
- 1/3 cup white sugar
- 1/3 cup brown sugar
- Zest of one orange
- 1/2 cup whole milk
- 1/4 cup orange juice
- 1 teaspoon vanilla
- 3 tablespoons turbinado sugar
For the Cheryl's Orange Cream Cheese Frosting:
- - 5 tablespoons butter, room temperature
- 1 (8 ounce) package cream cheese, cut into chunks at room temperature
- 1 teaspoon vanilla extract
- Zest and juice of two oranges
- Pinch of Salt
- 3 to 4 cups powdered sugar
How to Bake the Biscuits:
- 1. Preheat oven to 500°F. Make sure the oven rack is in the middle position.
1. In a large bowl add 2 cups of flour and 8 tablespoons butter. Use your fingers to cut in the butter until the mixture resembles cottage cheese. It will be chunky with some loose flour.
1. Stir in the white sugar, brown sugar and orange zest.
1. In a small bowl whisk together the whole milk, orange juice and vanilla.
1. Make a well in the center of the flour. Slowly pour in the milk mixture and using your hands or a rubber spatula, mix the flour into the milk mixture. (You will not need to use all of the milk mixture, depending on where you live, the higher altitude may require all of the milk mixture). The dough will be wet and messy.
1. Sprinkle the remaining ½ cup flour onto a clean work surface. Dump the dough onto the floured work surface.
1. Flour the top of the dough and the rolling pin. Roll the dough out to 1 ½-2-inch thickness into an oval shape.
1. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from the first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough.
1. Place the biscuits on a baking sheet lined with parchment paper with the biscuit sides touching.
1. Brush the tops of the biscuits with the two tablespoons melted butter and sprinkle the tops with turbinado sugar.
1. Place the pan in the oven and immediately reduce the heat to 450°F. Bake for 12-14 minutes or until biscuits are golden brown, rotating the pan once while baking.
1. Remove biscuits from oven and let cool completely.
How to Make the Frosting:
- 1. While the biscuits are cooling make the Orange Cream Cheese Frosting.
1. Using a stand mixer or hand-held mixer, use the paddle attachment beat the cream cheese, butter, vanilla, orange zest and pinch of salt until smooth and creamy; about 3-5 minutes.
1. Gradually add the powdered sugar, beating until super light and fluffy; another 3-5 minutes.
1. Slowly add the orange juice until it reaches frosting consistency. (You can refrigerate for up to five days. Bring to room temperature and re-whip before serving).
1. In a small bowl mix together the turbinado sugar and orange zest.
1. Frost each biscuit with the Orange Cream Cheese frosting and garnish with some of the turbinado sugar and orange zest. Serve and Enjoy!