Funfetti Biscuits have a little sweetness and lots of sprinkles and a sugary glaze. Plus lots of flaky layers. They are perfect for a brunch or special occasion breakfast.

 
This recipe is based off of one that was published in Taste of the South Magazine and inspired by Callie’s Charleston Biscuits.
A combination of butter and cream cheese makes for a really fantastic tasting biscuit. The dough gets cut into fourths and stacked 4 times and patted down each time. This gives the biscuits lots of wonderful flaky layers.

 
For the best southern biscuits, the flour you use is very important. You want a flour that has a low protein content like White Lily or Southern Biscuit. They are difficult to find outside of the south but can be ordered online.
No need to use a biscuit cutter. Just cut the biscuits into squares with a knife. No waste and no re-rolling the dough. Plus no searching through the drawers for the biscuit cutter.
More Biscuit Recipes

Ham and Cheese Biscuits
Sausage Gravy Stuffed Biscuits
Skillet Snickerdoodle Biscuits
Buttermilk Biscuits

Funfetti Biscuits

3 cups self-rising flour
1/4 cup sugar
1/2 cup cold salted butter, (cubed)
4 ounces cold cream cheese, (cubed)
3/4 cup cold whole buttermilk
1/4 cup sprinkles
1 large egg, beaten

Glaze

1 cup powdered sugar
1/3 cup heavy whipping cream
1 tablespoon water
1/4 teaspoon vanilla extract
couple drops almond extract, (optional)
pinch of salt
1 tablespoon sprinkles

Line a baking sheet ...