Apple Butter Biscuit Twists.
Bake your jam right into your biscuits to have breakfast–with a twist! I use my homemade baking mix, Quick Mix, for this recipe, but you can use any store-bought baking mix as well. Use any flavor of jam or any fruit butter.
How to make Biscuit Twists:
2 cups Quick Mix (or other baking mix)
3 tablespoons sugar
1/2 cup butter
1/2 cup milk
8-ounce jar of jam or fruit butter
Preheat oven to 450-degrees. 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. (You want a stiff biscuit dough–don’t be afraid to add extra flour.) Turn out onto floured surface and roll into a rectangle (approximately 15 inches by 8 inches). Spread jam or fruit butter all over the top.
Fold the dough over lengthwise, pinch edges to seal, and cut dough in strips.
Give each strip a twist.
This is a messy job, but someone’s gotta do it. Or you won’t have any biscuit twists!
Place biscuit twists on a greased baking sheet. Bake in a 450-degree oven for 10-12 minutes, till biscuits are golden brown.
By the way, you can also serve biscuit twists warm with vanilla ice cream for dessert!
As another variation, you can make these with brown sugar and pecans. Here’s how:
For Pecan Biscuit Twists–
2 tablespoons butter
1/3 cup crushed pecans
1/4 cup brown sugar
Melt two tablespoons butter in a small microwave-safe bowl. Crush 1/3 cup pecans. Brush melted butter on top of biscuit dough rectangle. Combine brown sugar and crushed pecans. Spread brown sugar and pecan mixture over buttered dough and proceed as with jam biscuit twists.
See this recipe at Farm Bell Recipes and save it to your recipe box.
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
On July 5, 2008 at 6:30 am
On July 5, 2008 at 7:12 am
Debbie in Memphis says:
YUM! I’m starving. When do we eat???
On July 5, 2008 at 7:17 am
those look so great! I’ll be over in a sec!
On July 5, 2008 at 8:02 am
Kathy R says:
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.
On July 5, 2008 at 8:30 am
Shari C says:
Oh, pecan biscuit twists or jam biscuits twists warm with vanilla ice cream for dessert sounds sooooo good. What time are you serving them????
On July 5, 2008 at 8:49 am
[email protected]&Me says:
Have I mentioned lately how much I LOVE your blog. :hug:
On July 5, 2008 at 9:24 am
I can’t wait to try these!
On July 5, 2008 at 9:41 am
coquet's cache says:
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!
On July 5, 2008 at 10:04 am
Oh My Gosh….these look absolutely SCRUMPTIOUS!!! I need me some Apricot Twists….NOW!!!
Love your recipes Suzanne, thanks!
On July 5, 2008 at 10:44 am
These look really (really) good!
On July 5, 2008 at 11:35 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!
On July 5, 2008 at 11:37 am
Carolyn A. says:
Love your flowered hammer, and love all your recipes. Awww! Don’t pout, Suzanne, we love you too. xxoo
On July 5, 2008 at 1:06 pm
The twists look delicious!
On July 5, 2008 at 2:10 pm
Jennifer Robin says:
These look awesome! I feel a baking session coming on…
On July 5, 2008 at 3:10 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??
On July 5, 2008 at 3:15 pm
I must try this it looks oh so good
On July 5, 2008 at 5:16 pm
Those look dee-lish-us.
I’m sure Coco appreciated the snack after a morning hunting wild shoelaces. Your dog is funny.
On July 5, 2008 at 6:08 pm
If I make all your recipes it won’t matter how much I exercise I will never lose weight! *G*
On July 5, 2008 at 8:05 pm
Carolyn A. says:
The Queen and the Great White Beast. Nice story Princess, I liked it a lot. You are such a good storyteller. xxoo
On July 5, 2008 at 10:58 pm
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!)
On July 6, 2008 at 9:22 am
Amy Gravis says:
These look so good! How do you think they’d turn out with some crumbled bacon and cheese for the filling instead?
On July 7, 2008 at 1:52 pm
Suzanne McMinn says:
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.)
On July 7, 2008 at 4:05 pm
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.
On February 1, 2009 at 8:29 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! :happyflower:
On June 28, 2009 at 6:27 am
Yummy! Do these need to be refrigerated after they’re baked? Thinking of making up a quick batch for camping this weekend but don’t want to if they’re going to end up soggy in the cooler
On September 8, 2011 at 9:07 pm
Suzanne McMinn says:
No, they don’t need to be refrigerated.
On September 8, 2011 at 9:15 pm
Thanks for the quick answer, you rock! These are going to be an awesome way to use up some of that home made jam I just made and had no idea what I would do with it lol
On September 8, 2011 at 9:30 pm