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Buttons and Bows

 Buttons and Bows
Biscuit mix hurries along these nutmeg-spiced buttons and bowknots shared by Marcie Holladay of Irving, Texas. “This recipe remains a Saturday morning favorite at our house,” she says. Serve the sugar-coated treats with hot coffee for dunking.
12 ServingsPrep: 20 min. Bake: 10 min.


  • 2 cups biscuit/baking mix
  • 2 tablespoons plus 1/4 cup sugar, divided
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1 egg
  • 1/3 cup 2% milk
  • 1/4 cup butter, melted


  • In a large bowl, combine the biscuit mix, 2 tablespoons sugar, nutmeg
  • and cinnamon. Combine egg and milk; stir into dry ingredients just
  • until moistened.
  • Turn onto a heavily floured surface; knead 5-6 times. Roll out to
  • 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; set
  • centers aside for buttons.
  • For bows, twist each circle to form a figure eight; place on a
  • greased baking sheet. Bake at 400° for 8-10 minutes or until
  • golden brown.
  • Place buttons on another greased baking sheet. Bake for 6-7 minutes.
  • Brush tops with butter; sprinkle with remaining sugar. Remove from
  • pans to wire racks. Serve warm. Yield: 1 dozen buttons and bows.
Nutritional Facts: 1 serving (1 piece) equals 143 calories,

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Buttons and Bows (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 29 mg cholesterol, 299 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.