Everything But the Kitchen Sink Shortcakes
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 bags Shortcake Biscuit Mix
- • 14 tbsp butter, divided
- • 1 - 1 ½ cup whole milk
- • 2 tsp vanilla extract
- • Pretzels
- • Potato chips
- • Rolos
- • Tony’s Chocolonley Everything Chocolate Bar
- • Mini Reese’s Cups
- • Toasted Pecans
If you’ve ever believed more is more when it comes to dessert, these Everything But The Kitchen Sink Shortcakes are about to be your new obsession. Sweet, salty, crunchy, gooey—this recipe truly has it all. We’re taking classic, tender shortcakes and loading them up with crushed pretzels, potato chips, toasted pecans, caramel-filled Rolos, chunks of Tony’s Chocolonely Everything Chocolate Bar, and mini Reese’s Cups for a flavor-packed bite that surprises you every single time.
The magic of this recipe is in the contrast. Buttery, fluffy shortcake dough wraps around melty chocolate and caramel, while bits of pretzel and chips add the perfect salty crunch. Each biscuit bakes up golden on the outside, soft on the inside, and topped with even more of those irresistible mix-ins. It’s playful, indulgent, and just a little over the top—in the very best way. Perfect for parties, celebrations, or anytime you want a dessert that sparks conversation and disappears fast.
Instructions:
- 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.
- Off to the side, crush pretzels and potato chips into smaller pieces and chop pecans. Combine all toppings into a 1 to 1 ½ cup measurement. Be sure to get a variety of all the toppings and keep any remaining for the tops of the biscuits.
- Add the toppings to the biscuit dough and fold everything in gently. Be sure not to over mix and toughen the dough.
- Once all 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.
- Melt the remaining butter and brush onto the biscuits. Once buttered, add a variety of the remaining toppings to each biscuit.
- Bake for 16-18 minutes, rotating the pan halfway through.
- Once biscuits are fully baked, allow to cool slightly before serving. Enjoy!
