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SWEET CREAM CONFETTI BISCUITS

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Author: Lindsay Nathanson

Ingredients
  

CONFETTI BISICUTS

  • 2 cups flour, plus more for rolling (240g)
  • 1 tablespoon sugar
  • 1 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1 1/4 cups International Delight Creamer (312g)

TOPPING

  • 2 tablespoons International Delight Creamer
  • 1/4 cup sprinkles (40g)
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Instructions
 

  • Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
  • In a large bowl, combine flour, sugar, baking powder and salt. Mix with a fork.
  • Add International Delight Creamer and mix until a shaggy dough forms.
  • Prepare a flat surface with parchment paper and flour.
  • Heavily flour your hands and turn the dough out onto the floured surface.
  • Re-flour your hands and gently pat the dough into a 3/4" round.
  • Dip a 1" circle cutter into the flour and cut out a biscuit round. Place on baking sheet.
  • Making the rounds as close together as possible, repeat with remaining biscuits.
  • Brush the top of the biscuits with International Delight Creamer and add sprinkles.
  • Bake for 8-10 minutes or until the the edges turn a light brown.
  • Serve warm or transfer to a wire rack to cool.

Notes

*Makes about 40 Mini Biscuits