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Confetti Biscuits

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 15

Servings: 18


Confetti Biscuits

  • 2 cups biscuit mix, plus more for dusting surface
  • ⅓ cup sugar
  • 2 tablespoons butter
  • 2 ounces cold cream cheese
  • ¾ cup buttermilk
  • sprinkles, to taste
  • ground cinnamon, to taste


  • 1½ cup confectioner's sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • water


Preheat oven to 350˚F.

Combine biscuit mix and sugar. Using your hands, combine dry mix with butter and cream cheese until it becomes crumbly. Slowly pour in buttermilk, stirring to combine. Finish mixing with your hands. Mix in sprinkles.

Sprinkle a bit of extra biscuit mix on a clean tablecloth or pillow case, and dump out dough. Knead dough and pat it out. Sprinkle ground cinnamon over the top of the patted-out dough, fold it in half, and then pat it back out so the cinnamon is in the middle of the biscuit.

Use a biscuit cutter to cut out biscuits and place, touching, on a greased baking sheet. Top with small pats of butter and then spray tops with cooking spray. Bake for about 15 minutes or until golden brown and baked through.

Glaze while still warm and top with more sprinkles while glaze is still wet.


Stir together confectioner’s sugar, vanilla, and salt. Stir in a little bit of water at a time until desired icing consistency is achieved.

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