Biscuit Twists | Chickens in the Road

Jul
5

Breakfast–with a twist! There’s always something more to do with Quick Mix, and this is a fun, fast breakfast treat you can make either with butter, pecans, and brown sugar, (pictured left) or for a totally different take, use any flavor jam. (Great use if you happen to have just canned a dozen jars of Apricot Jam.)

How to make Biscuit Twists:

2 cups Quick Mix (or other baking mix)
3 tablespoons sugar
1/2 cup butter
1 egg
1/2 cup milk

For Pecan Biscuit Twists–
2 tablespoons butter
1/3 cup crushed pecans
1/4 cup brown sugar

For Jam Biscuit Twists-
1 8-ounce jar of jam

Measure baking mix and sugar into a medium-sized bowl. Blend in butter with a pastry cutter. Add egg and milk all at once. Stir to mix; knead a few times, adding a bit of flour if necessary to keep dough from sticking. Turn out onto floured surface and roll into a rectangle (approximately 15 inches by 8 inches).

Meanwhile, if making Pecan Biscuit Twists, melt two tablespoons butter in a small microwave-safe bowl. Crush 1/3 cup pecans. (I like to do this by placing the pecans in a baggie, setting the baggie on a cutting board then attacking it with my little flowery hammer. It’s fun.)

Brush melted butter on top of biscuit dough rectangle. Combine brown sugar and crushed pecans. Spread brown sugar and pecan mixture over buttered dough.

I like to press the brown sugar and pecans into the dough using the rolling pin. Fold the dough over lengthwise. Pinch edges to seal.

Cut folded dough into strips and twist.

If you’re making Jam Biscuit Twists, you skip the melted butter, crushed pecans, and brown sugar–just spread an 8-ounce jar of any flavor jam on the biscuit dough rectangle, fold lengthwise, slice, and twist!

Place biscuit twists on a greased baking sheet. Bake in a 450-degree oven for 10-12 minutes, till biscuits are golden brown.

I made these Jam Biscuit Twists (left) with a jar of my Apricot Jam. Yummm-myyyy!

But are they just for breakfast? Serve either Pecan Biscuit Twists or Jam Biscuits Twists warm with vanilla ice cream for dessert. Oh wow……..

Notice I sprinkled a little extra sugar on top of these Jam Biscuit Twists before baking. Because I could.

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25 Responses
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7-5
6:30
am

Sue – you should open a little shop with treats and a small lunch menu – then have internet access for the public, sell books and take chicken orders!! LOL or orders from your chickens!! LOL

Heidi - Reply
7-5
7:12
am

mmmm…must…have…pecan…twists…now!!!

TeresaH - Reply
7-5
7:17
am

YUM! I’m starving. When do we eat???

Debbie in Memphis - Reply
7-5
8:02
am

those look so great! I’ll be over in a sec!

Kacey - Reply
7-5
8:30
am

I should make a habit of looking for your recipe of the day BEFORE breakfast. I couldn’t think of what I wanted today, so I settled for cold cereal. Boy, do I wish I’d made these instead! I could make them with the blackberry jam I just got at the Farmer’s Market on Wednesday.

Kathy R - Reply
7-5
8:49
am

Oh, pecan biscuit twists or jam biscuits twists warm with vanilla ice cream for dessert sounds sooooo good. What time are you serving them????

Shari C - Reply
7-5
9:24
am

Oh, yum…

Have I mentioned lately how much I LOVE your blog.

Brenda@CoffeeTeaBooks&Me - Reply
7-5
9:41
am

I can’t wait to try these!

Jyl - Reply
7-5
10:04
am

I am printing out this recipe to take with me when we go to Orlando in November… Who am I kidding, I’ll surely be making it before November Haha!

coquet's cache - Reply
7-5
10:44
am

Oh My Gosh….these look absolutely SCRUMPTIOUS!!! I need me some Apricot Twists….NOW!!!

Love your recipes Suzanne, thanks!

Bertie - Reply
7-5
11:35
am

These look really (really) good!

jaq - Reply
7-5
11:37
am

YUM..I still wish you were my personal chef. LOL Those look yummy!
Ohh, I wish I could hug Coco Puff (LOL)..she is just adorable with that shoelace!

Donna - Reply
7-5
1:06
pm

Love your flowered hammer, and love all your recipes. Awww! Don’t pout, Suzanne, we love you too. xxoo

Carolyn A. - Reply
7-5
2:10
pm

The twists look delicious!

Estella - Reply
7-5
3:10
pm

These look awesome! I feel a baking session coming on…

Jennifer Robin - Reply
7-5
3:15
pm

I’m on my way out to the store so I can whip these up later. Thanks…I needed a few extra pounds on my hips They look mmmmmmmmmmm. How that Coco girl??

Joanne - Reply
7-5
5:16
pm

I must try this it looks oh so good

Christine - Reply
7-5
6:08
pm

Those look dee-lish-us.

I’m sure Coco appreciated the snack after a morning hunting wild shoelaces. Your dog is funny.

Amy - Reply
7-5
8:05
pm

If I make all your recipes it won’t matter how much I exercise I will never lose weight! *G*

Brandy - Reply
7-5
10:58
pm

The Queen and the Great White Beast. Nice story Princess, I liked it a lot. You are such a good storyteller. xxoo

Carolyn A. - Reply
7-6
9:22
am

Oh oh oh! I am so gonna make these for breakfast! I have some raspberry jam just begging to be used in this recipe. (Why yes, jellies and jams do talk to me all the time!)

Kim - Reply
7-7
1:52
pm

These look so good! How do you think they’d turn out with some crumbled bacon and cheese for the filling instead?

Amy Gravis - Reply
7-7
4:05
pm

Amy, I think that’s a great idea. For a savory filling, though, I’d take out the 3 tablespoons added sugar in the recipe. (There’s already some sugar in the baking mix, so to do a savory filling, you wouldn’t want to add any more, I don’t think.)

Suzanne McMinn - Reply
2-1
8:29
am

I’m glad you attack your pecans with a hammer like I do for my daughter thought I had lost it – my mind that is. I use a meat tenderizer thingy.

frances - Reply
6-28
6:27
am

These sound yummy! I just made some butter so I’ve got buttermilk to use up and it would be down-right silly not to make these!

Mia - Reply