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Eggnog Buttermilk Biscuits + Brown Sugar & Cinnamon Whipped Butter

At the start of every holiday season, I overestimate how much eggnog I can realistically drink. Because, why not buy a few gallons or more at the grocery store? IT'S DECEMBER. It's what Santa would want for me. And then, a mere few days later, I can't possibly bear to drink another glass of eggnog. I'm a bit of stickler for "waste not, want not" so it's out of the question to just toss it. So, let's bake with it.

These buttery biscuits are filled with eggnog flavors- warm nutmeg, sweet cream, and a hint of cinnamon. Because of the grated butter, they are light and flaky while being both soft and crispy. They are outstanding on their own but insanely delicious when slathered with brown sugar and cinnamon butter. In fact, just go ahead and keep a tub of this butter in the fridge at all times- your toast, pancakes, waffles, and scones will thank you later.


Bowl #1

2 cups [290 grams] all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/3 cup [70 grams] granulated sugar

7 tablespoons butter, grated and frozen

1 cup [250 grams] eggnog

On the sidelines:

Eggnog, for brushing

Raw or coarse sugar, for topping

Brown Sugar & Cinnamon Butter, recipe as follows



Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.


In the first bowl, combine all the ingredients to form a rough dough.


On a lightly floured surface, roll out the biscuit dough to about 1/2 inch thickness. Using a round cookie cutter or drinking glass, cut out biscuits. Form the scraps into a ball and roll back out to cut out a few more biscuits. At this point, I like to place my biscuits into the freezer for about 30 minutes. Refreezing the butter will help the biscuits keep an even shape while baking but if you're not totally OCD like me, go ahead and skip this step.


Place the biscuits onto the prepared baking sheet. Lightly brush the tops with eggnog and sprinkle with sugar. Bake for about 25-30 minutes or until the biscuits are golden brown. Let cool. Serve warm with butter.


Brown Sugar & Cinnamon Butter

Bowl #1

1 stick [113 grams] butter, at room temperature

3 tablespoons light brown sugar

1 teaspoon cinnamon

Tiny pinch of salt


Beat all ingredients together. I like to use a standing mixer with the whisk attachment or a food processor with a blade. This helps ensure that the butter is thoroughly smooth and fluffy.

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