Lucky Charms Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 bag of Shortcake Biscuit Mix
- • 10 tbsp salted butter, divided
- • ¼ cup brown sugar
- • ¾ to 1 cup whole milk, plus 2-4 tbsp
- • 1 tsp vanilla extract, plus ¼ tsp
- • 2 cups Lucky Charms cereal (marshmallows separated if possible), divided
- • 1 tbsp Turbinado sugar
- • 1 cup powdered sugar, for glaze
March is a month full of luck – from St Patrick’s Day to March Madness to the start of a fresh new spring season, there are tons of different ways people are finding their piece of luck…Personally, I have found my luck in these Lucky Charms Biscuits! These flavor-packed sweet biscuits are such a fun way to find a little golden-baked goodness at the end of the rainbow. And such an easy way to bring a little festivity to your celebrations this month!
Starting with steeping the childhood-beloved cereal with whole milk, these shortcake sweets are filled with pockets of flavor and marshmallow charms. Steeping the milk helps to get that vanilla, sugary cereal flavor in every bite along with adding in some additional cereal and marshmallows as the mix-ins. The colors create a rainbow effect in the dough for those hidden spots to find more delectable, buttery golden-baked biscuit to enjoy. Top with a drizzle of vanilla glaze and any one will be testing their luck to try a bite!
Get the kiddos involved with some lucky-themed treats this month – enjoy these biscuits as a decadent breakfast for St Patrick’s Day or as a silly way to end the day of mischief and excitement. And don’t forget the extra marshmallows!
Instructions
- To prepare cereal milk, add the whole milk and 1 cup of cereal pieces to a large bowl or measuring cup along with 1 tsp vanilla extract and mix gently a few times. Allow to steep in the fridge for at least 30 minutes. Once steeped, strain milk into a container and set aside.
- Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, add the bag of mix, reserving about ½ cup for dusting, and add 8 tbsp of butter in a snapping motion with your fingers.
- Once your mix is the consistency of grated Parmesan cheese, add in the brown sugar and mix thoroughly. Then, make a well in your flour mixture and add in the cereal milk. Gently mix 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 remaining dry cereal and marshmallow pieces. Carefully combine 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.
- Melt the remaining butter and brush onto the biscuits. Sprinkle each with a pinch of Turbinado sugar as well.
- Bake for 16-18 minutes, rotating the pan halfway through.
- While biscuits are baking, make the vanilla glaze. In a small mixing bowl, add 1 cup of powdered sugar, ¼ tsp vanilla extract, and 2 tbsp whole milk. Whisk together until glaze consistency is reached; add more milk if necessary.
- Once biscuits are fully baked, allow to cool slightly before serving. Drizzle each biscuit with some vanilla glaze and top with additional cereal and marshmallow pieces. Enjoy!