keep your diet real

In the ninth grade I had a very peculiar relationship with egg biscuits…

Let’s put it this way, I had peculiar eating habits in general. For some reason I thought it would be a good idea to go all day without eating and then come home from school and gorge myself on egg biscuits and pudding snacks. Not wise.

Thankfully, my eating habits have improved. I eat small meals and snacks throughout the day and I have developed a healthy relationship with egg biscuits. Though, I’m still working on the pudding snacks.

I made this recipe with my Mom last weekend. We found the recipe in my Mom’s collection, which consists of Mom’s own creations, my Nani’s recipes, and recipe clippings from the 80s. I think this recipe came from a women’s magazine from the 80s. Not sure though.

These taste great with a cup of tea or coffee.

Ingredients

Biscuits

• ¾ cup of sugar
• 1 stick of unsalted butter (equal to ½ cup, melted)
• 2 large eggs
• ¼ cup milk
• 1 teaspoon of vanilla extract (or anise extract)
• 2 ¾ cups of flour
• 2 ½ teaspoons of baking powder
• ¼ teaspoon of salt

Glaze

• 1 cup confectioners sugar
• 4-5 teaspoons of milk
• 1 teaspoon of vanilla extract (or anise extract)
• nonpareils or colored sprinkles

Directions

Biscuits

1. Heat the oven to 325 degrees Fahrenheit.
2. Coat a baking sheet with butter.
3. In a large mixing bowl, combine the sugar and butter and beat for 1-3 minutes
4. Next, add the eggs, milk, and vanilla extract, and blend.
5. In a separate mixing bowl, combine the flour, baking powder, and salt.
6. Add the wet ingredients to the dry ingredients a little bit at a time until completely blended.
7. Bake at 325 degrees Fahrenheit for 6-8 minutes.
8. Transfer biscuits to a cooling rack and allow them to cool for 10-15 minutes.

Glaze

1. In a mixing bowl, whisk together the confectioners sugar, milk, and vanilla extract.
2. Drizzle over the egg biscuits once they have cooled (about 10-15 minutes).
3. Sprinkle with nonpareils.

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