Festive Biscuit Strips Recipe

5 1 1
Festive Biscuit Strips Recipe
Festive Biscuit Strips Recipe photo by Taste of Home
Publisher Photo

Festive Biscuit Strips Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Festive Biscuit Strips in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p47

  • 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
  1. 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.
  2. 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.
  3. Bake at 425° for 11-5 minutes or until golden brown. Combine icing ingredients; drizzle over strips. Serve warm. Yield: about 3 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Festive Biscuit Strips in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFestive Biscuit Strips

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
redram37 User ID: 244092 39214
Reviewed Oct. 12, 2010

"This recipe came at the perfect time. I love fruitcake, but my family doesn't. I'm anxious to try this one out on them."

Loading Image