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Festive Biscuit Strips

 Festive Biscuit Strips
Many people —especially children—don't care for fruitcake, so I came up with this sweet biscuit recipe. A few years ago these strips earned high honors in a recipe contest sponsored by a local newspaper. —Tena Huckleby, Greenville, Tennessee
18 ServingsPrep: 20 min. Bake: 15 min.


  • 2 cups self-rising flour
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 cup cold butter
  • 1-1/4 cups milk
  • 1/4 cup chopped fresh or frozen cranberries
  • 1/4 cup chopped navel orange
  • 1/4 cup crushed pineapple, drained
  • 1/4 cup chopped red maraschino cherries
  • 1/4 cup chopped green maraschino cherries
  • ICING:
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons milk


  • In a large bowl, combine flours and cinnamon. Cut in butter until
  • mixture resembles coarse crumbs. Gradually add milk, stirring with a
  • fork until mixture forms a soft dough. Fold in the cranberries,
  • orange, pineapple and cherries.
  • Turn onto a lightly floured surface; knead 4-5 times. Pat into a
  • 13-in. x 9-in. rectangle. Cut into 3-in. x 1-in. strips; place on
  • greased baking sheets.
  • Bake at 425° for 11-5 minutes or until golden brown. Combine
  • icing ingredients; drizzle over strips. Serve warm. Yield: about 3

2 of 2

Festive Biscuit Strips (continued)

Directions (continued)

  • dozen.