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Publisher Photo
"Mom always made heart-shaped biscuits for Valentine's Day," says Tina Christensen of Addison, Illinois. "When I realized how easy they were, I continued the tradition! They're great anytime of year served warm with a honey or cinnamon spread."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup milk
  • HONEY SPREAD:
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • CINNAMON SPREAD:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 teaspoons ground cinnamon

Directions

In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball.
Turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
For honey spread, combine butter and honey in a bowl; beat until smooth. For cinnamon spread, combine butter, sugar and cinnamon in a bowl; beat until smooth. Serve with the warm biscuits. Yield: about 1 dozen.
Originally published as Heart Biscuits in Quick Cooking May/June 1998, p19

Nutritional Facts

1 each: 357 calories, 23g fat (14g saturated fat), 63mg cholesterol, 536mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup milk
  • HONEY SPREAD:
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • CINNAMON SPREAD:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 teaspoons ground cinnamon
  1. In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball.
  2. Turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
  3. For honey spread, combine butter and honey in a bowl; beat until smooth. For cinnamon spread, combine butter, sugar and cinnamon in a bowl; beat until smooth. Serve with the warm biscuits. Yield: about 1 dozen.
Originally published as Heart Biscuits in Quick Cooking May/June 1998, p19

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MY REVIEW
Montana08 User ID: 6560809 16393
Reviewed Mar. 19, 2012

"These are my favorite biscuits to make! They are very flaky and yummy. Would also hightly recommend the cinnamon spread."

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