Eggnog Biscuits, Family Time

Jump to Recipe
This week has been marvelously relaxed. I'm usually running around, stressed about all of the things that I "need" to do before Christmas, all of the stuff to do and to make and to buy and to wrap, all of the people to go see or have over. All of the house cleaning that never seems to get done. 

This year, I'm not sweating the details. They'll get done if they actually need to. If they don't, they don't, but for a change it actually doesn't bother me. I feel liberated. I'm just truly enjoying this time with my family.

One of my favourite things about this time of year is taking the extra time to cook and bake memorable things. Whether it’s a beautiful dessert, a stand-out dinner, or a snazzy brunch, I try to do a little bit more over Christmas. I also have the time to do a little more over the holidays, with 3 whole weeks off work. It feels so good to just be present to my family. 

Have you ever bought too much eggnog? 


Ok, me neither. But let’s say you DID buy too much eggnog and you wanted to use it up. Or maybe you just wanted to make an extra cool breakfast over the holidays. Either way, I’ve got you covered. 


Eggnog Biscuits 

2 cups flour
1 T baking powder
1/2 tsp salt 
Fresh nutmeg - a nice grate (or pinch of jarred nutmeg)
1/3 c frozen butter, grated
3/4 c (or a splash more) eggnog 
Fresh nutmeg
Powdered sugar for serving

Mix flour, baking powder, salt and nutmeg. Stir in frozen, grated butter. Make a well in the centre and add egg nog. I use my fingers to toss this very gently together, just until it is stuck together.(If it’s not holding together, add a splash more eggnog.) Turn it out onto a floured work surface and knead a few times to make it hold. The less you stir or knead, the flakier your biscuits will be. Pat out (or roll) your dough to 3/4”-1” thick and cut into desired shapes. Bake in a quick oven (450 degrees) for 10 minutes or so. Sprinkle with powdered sugar (if using) and serve immediately with butter and jam.