Rum Runner Shortcakes
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 bags of Shortcake Mix
- • 10 tbsp butter, divided
- • 1 oz Light rum
- • 1 oz Dark Rum
- • 1-2 oz Orange juice
- • 1 oz banana liqueur
- • 1 oz cranberry or blackberry liqueur
- • ½ cup whole milk
- • 2 tbsp Turbinado sugar
- • Glaze ingredients below
A beachside getaway in biscuit form…Introducing Rum Runner Biscuits!
In honor of my hosting/emceeing of this year’s Helm to Hearth weekend at Three Waters Resort in beautiful Islamorada, I knew I needed to bake up a biscuit recipe in honor of it. The signature cocktail created at the resort is the Rum Runner, packed full of delicious fruity flavors and, of course, rum. It was the perfect combination to create a buttery, sweet shortcake! Similar to the Piña Colada biscuits that we made last year, this is the ideal way to bring yourself to the warm beachside even when it’s chilly out here in Charleston!
Looking to join for the second annual Helm to Hearth? Check out more information on the weekend at Three Waters Resort. Join me and other wonderful chefs on April 17–19, 2026. This unforgettable experience features seven acclaimed chefs and supports the Coral Restoration Foundation, benefiting marine preservation. The event includes experiences like a beachfront welcome reception, a Chef’s seven-course dinner, oceanfront brunch & chef meet & greet, plus a beachside biscuit class with me!
Glaze Ingredients:
- ½ -1 cup powdered sugar
- A splash of rum
- A splash of whole milk
- A splash of pineapple juice
- Maraschino cherries, for garnish
- Pineapple wedges, for garnish
Instructions:
- Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, add flour and add 8 tbsp of butter in a snapping motion with your fingers.
- In a small bowl or container, combine light rum, dark rum, cranberry (or blackberry) liqueur, banana liqueur, and orange juice. 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.
- 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 pinch of turbinado sugar.
- Bake for 16-18 minutes, rotating the pan halfway through.
- While biscuits are baking, prepare glaze. In a medium bowl, add powdered sugar, rum, pineapple juice, and milk. Mix together slowly, until runny, glaze consistency is achieved. Add additional powdered sugar or milk as needed.
- Once biscuits are out of the oven, allow them to cool slightly before drizzling with the glaze. Top with a pineapple wedge and maraschino cherry to garnish. Enjoy!
