Royal Shortbread Biscuits

These shortbread biscuits will become your favorite to make from time to time. The biscuits are made using my Delicious Liberian Shortbread recipe. The biscuits are covered in melted butter, vanilla brown sugar topping with a hint of nutmeg, and sprinkled with raw oats. The biscuits are perfect with coffee or tea during breakfast in the autumn season.

Ingredients to Make Biscuits

Image of ingredients used to make the shortbread

Here are the steps to follow to make the shortbread biscuits:

Step 1

Gather all ingredients.

Step 2

Preheat oven to 350 degrees F. Grease a 9-inch by 13-inch x 2-inch rectangular baking pan.

Step 3

Combine the flour, baking powder, salt, and sugar in a medium mixing bowl. Mix in the softened butter with your hand or using a pastry blender. Do not overmix. Tiny clumps of butter will remain. Make a well in middle of flour mixture.

Step 4

Add buttermilk, slightly beaten eggs, and sour cream to the well in the flour mixture. Stir gently until the mixture is fully combined and no dry ingredients remain in the bowl.

Step 5

Drop batter by spoonful into prepared pan. (3 drops per row to make 12 biscuits).

Step 6

Bake in a 350°F oven on the lower rack for 25-30 minutes. Move the biscuits to the top rack and bake for another 25-30 minutes until golden brown on top.

Step 7

Prepare the melted butter and Vanilla Brown Sugar Topping, and pour on top of hot biscuits in the baking pan. Serve.

Prep Time 20 mins

Cook Time 45 mins

Rest Time 5 mins

Total Time 1 hr 10 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast

Difficulty: Intermediate

Servings: 12

Calories: 450

Best Season: Suitable throughout the year

Description

Warm, delicious drop shortbread biscuits are made with the shortbread recipe, topped with melted butter and vanilla brown sugar, and sprinkled with a generous amount of oatmeal.

Ingredients

4 cups all-purpose flour
4 tsp tsps baking powder
1 tsp salt
1/2 cup granulated sugar
2 eggs slightly beaten
3/4 cup butter, softened
1 cup buttermilk
1/4 cup sour cream
1/2 cup melted butter
1 cup confectioners' sugar
1/2 cup dark brown sugar, packed
1 tbsp vanilla extract
1 tsp ground nutmeg

Instructions

1
1. Preheat oven to 350 degrees F. Lightly grease one 9-in x13-in x 2-in rectangle baking pan.
2
2. Whisk together the flour, baking powder, salt and sugar in a large mixer bowl.
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3. Add the softened butter to dry ingredients using a pastry blender or with clean hand. Do not overwork the butter, little lumps of butter should remain in the mixture. This will keep the bread soft during and after the baking process.
4
4. Combine the slightly beaten eggs and buttermilk.
5
5. Make a well in center of dry ingredients, add the egg/buttermilk and sour cream to the dry ingredients. Mix lightly with a spatula until the dry and wet ingredients are fully combined with no dry ingredients remaining. Do not beat or over mix.
6
6. Drop batter by spoonful (3 per row) into prepared baking pan. Bake on lower rack 25 minutes. Move the pan to the top rack, bake 20 minutes or until golden brown on top.
7
7. Remove the biscuits from the oven. Let sit for 5 minutes.

Make Vanilla Brown Sugar Topping

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1. Pour 1/2 cup warm, melted butter all over hot biscuits.
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2. In a small mixing bowl, combine confectioners' sugar, brown sugar, vanilla extract, and ground nutmeg. Mix well with a spoon until the mixture forms a creamy consistency.
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3. Pour brown sugar mixture immediately over the hot biscuits, making sure that tops of all biscuits are covered.
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4. Sprinkle biscuits with 1/2 cup raw oats. Serve and enjoy.

Keywords: breakfast, shortbread, biscuits