Glazed Oreo Biscuits
Hot, fluffy buttery biscuits loaded with crushed Oreos and finished with a sweet vanilla glaze!
Watch me make these Oreo Biscuits from start to finish!
I’ve been planning out my kid’s summer calendar this month. Last year, their summer was pretty uneventful being that we were so busy with the cookbook. And the year before that…well, let’s not even talk about the summer of 2020.
My boys are some of the most patient and understanding kids I”ve ever met (they inherited this from their daddy). They are so deserving of an epic summer to remember. And my goodness they are growing up so quickly! Whyyyy does this have to happen!!??
Well, I’ve got lots of fun things planned and even some cool activities to do on rainy days, like creating weird food combinations. They love experimenting with foods in this way and this week we decided to use a stormy Monday to test out Oreo biscuits!
Did you say…..Oreo Biscuits?
Yuuup! I was in my meditation room doing everything BUT meditating when the thought of Oreo biscuits popped into my mind. What the heck is an Oreo Biscuit…oh that does sound good though. I kinda want one” I thought. Having weird food thoughts is nothing new for me. My mind wanders to food 95% of the time when I’m trying to “just be present”. Well, of course, that caused me to go down a mental rabbit hole thinking of every strange but delicious thing that could be added to biscuit dough. I felt like Bubba from Forest Gump.
When I got done “meditating” I googled Oreo biscuits because I knew my Oreo-loving kids would be all over this one! I couldn’t find a recipe like what I had in mind. Then it dawned on me that I have tons of buttermilk biscuit recipes on this site, so I should just grab one and throw some Oreos in it. Bada-bing bada-boom!
We had no idea how this would turn out but the idea intrigued us enough to get into the kitchen immediately and play around.
Turns out, these things are absolutely naughty and oh so delicious!!!
It’s definitely one of those weird State Fair-type desserts that you wouldn’t think to make at home but they disappeared so fast! Proof that cookies and cream ANYTHING is hard to resist. I may or may not have made another batch at 12 am when I couldn’t sleep and enjoyed every fluffy sweet bite in peace and quiet.
I hadn’t planned on putting these on the blog but they definitely deserve their place in my biscuit archives right alongside sweet potato biscuits and blueberry biscuits! Such a fun and different twist for biscuits that the kiddos (and adults) in your life will enjoy!
What does an Oreo Biscuit taste like?
It tastes like happiness, sunshine, contentment, and a hug from a big-bosomed churchwoman. They are simply heavenly. Picture a hot, buttery fluffy biscuit with Oreo cookie pieces baked right in. When it comes out of the oven it’s hit with melted butter, a sweet vanilla glaze, and more crushed Oreos! The slight saltiness of the fluffy biscuit and sweetness of the Oreos and glaze is a divine match. It made for such a delicious treat and I already know this will be made many times in our house! They taste great hot, cold, room temperature, and even just as good the next day. And I’m someone who cant handle reheated or day-old biscuits! Don’t forget the glass of milk!
Oreo Biscuits Ingredients
BISCUITS
- 2 cups Self-Rising Flour (I use White Lily)
- 2 tablespoons granulated sugar
- 7 tablespoons butter-flavored shortening
- 3/4 cup whole milk
- 8 Oreos (crushed)
- 2 tablespoons unsalted butter (for brushing)
GLAZE
- 1 cup powdered
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon vanilla extract
- salt, pinch
- 4 Oreos crushed, for topping
How to make Oreo Biscuits
(the printable, more detailed recipe is below)
- Preheat the oven to 450 F. Lightly grease a round 9-inch dark cake pan with shortening. Set aside.
- In a large bowl, whisk together flour and sugar.
- Cut in butter-flavored shortening until mixture resembles large crumbs.
- Stir in cold milk until a dough forms.
- Turn the dough out onto a floured work surface. Sprinkle a little flour on the dough and flour your hands as well. (Dough will be very sticky) Begin gently kneading the dough, adding only enough flour to prevent it from sticking to your hands and work surface. A slightly wet and cold dough makes the best biscuits ever, so go easy on the flour.
- Pat the dough out into a large rectangle.
- Sprinkle the dough evenly with the crushed Oreos.
- Fold the dough in half several times and then knead gently just enough to distribute the cookies. (It’s ok if this gets a little messy)
- Finally, pat the dough out into a 1-inch thick rectangle.
- Flour a 3-inch cookie cutter and cut out nine biscuits. You will need to gather and press the dough out again to get the last 3-4 biscuits. (These biscuits won’t be as pretty)
- Place biscuits on prepared pan with sides touching.
- Bake for 12-14 minutes.
- While biscuits are baking, prepare the glaze by combining all glaze ingredients until silky. Set aside.
- Remove from oven and immediately brush with butter.
- Once the butter has absorbed into the biscuits, brush on half the glaze and sprinkle in the crushed Oreos.
- Once the glaze has hardened, drizzle on the remaining glaze.
- Allow the glaze to harden and serve.
Biscuits- Making Tips
Homemade biscuit-making is an art. Some people have success the very first time and some people (like me) have to practice a little to learn how to make an amazing from-scratch biscuit. Here are a few of my favorite biscuit-making tips that you can apply to these Oreo biscuits.
- Think COLD: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
- Work Fast: Work quickly to make sure the ingredients stay cold. Measuring out all of your ingredients, preheating the oven, and getting everything prepped and ready to go before you start helps!
- Don’t add too much flour: The dough will be sticky when you first turn it out onto a floured surface. Don’t be tempted to throw on a whole bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage and not sticking like crazy.
- Don’t twist the cutter: When cutting out biscuits, just go straight down. Don’t twist and twerk the cutter, it could seal the biscuits and cause them not to rise.
- Use FULL-FAT INGREDIENTS: Now is not the time for fat-free items. Your biscuits will look sad.
- PRACTICE, PRACTICE, PRACTICE: Making biscuits is kinda hard to teach because it’s all about “the feel and look” of the dough. Kinda like riding a bike. You just gotta get the feel for it and then you never really forget what a successful batch of biscuit dough looks like. If you don’t get it right the first time, keep trying! I promise you’ll get it.
Oreo Biscuits FAQs
Do I have to use butter-flavored shortening? You can use all butter but the texture will be different. Shortening gives these biscuits the fat needed to be thick, fluffy, and tender. Using butter-flavored shortening gives you both the taste and texture you need all in one. Try Spectrum coconut oil butter-flavored shortening if you’re looking for a cleaner version.
Do I have to use White Lily Flour? White Lily is the BEST Flour for making biscuits. You can find it on Amazon and in most grocery stores if you are located in the South. You won’t regret it!
Do I have to use Oreo cookies? You can use any chocolate sandwich cookies that you like.
Can I add Cocoa Powder to these Oreo biscuits? I haven’t experimented with adding cocoa powder so I’m not certain.
How do I store the leftover Oreo biscuits? You can store the leftovers in an airtight container on the counter or refrigerator.
Happy Oreo Biscuit-Making!
Get the Recipe: Oreo Biscuits
Ingredients
BISCUITS
- 2 cups self-rising flour (I use White Lily) , (plus more for flouring your work surface)
- 2 tablespoons granulated sugar
- 7 tablespoons butter-flavored shortening (very cold)
- ¾ cup whole milk (very cold)
- 8-10 Oreo Cookies, crushed
- 2 tablespoons unsalted butter, melted (for brushing finished biscuits)
GLAZE
- 1 cup powdered sugar sifted
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon vanilla extract
- salt, pinch
- 2-4 Oreo Cookies, crushed (for topping)
Instructions
- Read over the entire recipe and visualize yourself doing each step. Measure out your ingredients. (This helps!)
- Preheat the oven to 450 F. Lightly grease a round 9-inch dark cake pan with shortening. Set aside. When your oven is preheated, begin the recipe. (You'll need to work quickly, so the dough is cold going into the oven. You got this!)
- In a large bowl, whisk together flour and sugar.
- Cut in butter-flavored shortening with a pastry cutter until the mixture resembles large crumbs.
- Stir in cold milk until a sticky dough forms.
- Turn the dough out onto a floured work surface. Sprinkle a little flour on the dough and flour your hands as well. (Dough will be very sticky) Begin gently kneading the dough, adding only enough flour to prevent it from sticking to your hands and work surface. A slightly wet and cold dough makes the best biscuits ever, so go easy on the flour.
- Pat the dough out into a large rectangle.
- Spread the crushed cookies evenly over the dough, pressing them into the dough a little.
- Fold the dough in half several times and then knead gently just enough to distribute the cookies. (It's ok if this gets a little messy)
- Finally, pat the dough out into a 1-inch thick rectangle. (The hard part is over!)
- Flour a 3-inch cookie cutter and cut out nine biscuits. You will need to gather and press the dough out again to get the last 3-4 biscuits. (These biscuits won't be as pretty)
- Place biscuits in prepared pan with sides touching.
- Bake for 12-14 minutes. (May need less or longer depending on the size of your biscuits and pan you used. Mine required 13 minutes. Check on them at the 10-minute mark)
- While biscuits are baking, make the glaze by stirring together all glaze ingredients, except for crushed Oreos, until silky. Set aside.
- When biscuits come out of the oven, immediately brush them generously with melted butter. Allow butter to absorb.
- Brush on half the glaze and sprinkle with crushed Oreo cookies. Allow the glaze to harden.
- Next, drizzle on the remaining glaze. I like to use a zig-zag pattern.
- Allow the final glaze to harden and serve!
Video
They look great. If/when I make them, I think i’ll cut them as triangular scones.
Thank you for the recipe idea.