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+ servings

Funfetti Biscuits

Course Bread
Cuisine Southern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 biscuits


  • 3 cups self-rising flour
  • 1/4 cup sugar
  • 1/2 cup cold salted butter, cubed
  • 4 ounces cold cream cheese, cubed
  • 3/4 cup cold whole buttermilk
  • 1/4 cup sprinkles
  • 1 large egg, beaten


  • 1 cup powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 tablespoon water
  • 1/4 teaspoon vanilla extract
  • couple drops almond extract, optional
  • pinch of salt
  • 1 tablespoon sprinkles


  • Line a baking sheet with parchment paper and preheat the oven to 425 degrees.
  • Whisk together flour and sugar in a large bowl.
  • Add the butter and cream cheese to the bowl and use a pastry cutter or 2 knives to cut them into the flour until the mixture is crumbly and there are no pieces larger than a pea.
  • Stir in buttermilk and sprinkles until a shaggy dough forms.
  • Turn dough out onto a lightly floured surface. For easy clean up, I lay a piece of parchment paper on the counter and lightly flour it.
  • Pat dough into a rectangle and cut into 4 pieces. Stack the pieces and flatten them down until you have 1 piece of dough that is about 1-inch thick.
  • Repeat this process, cutting into 4 pieces and stacking them, 3 more times.
  • Pat or roll dough until 1-inch thick. Use a knife to cut into 2-inch squares. Place biscuits on prepared pan. Brush tops with egg.
  • Bake 12 to 15 minutes or until golden brown.
  • To make glaze, whisk together all ingredients except sprinkles. Drizzle on top of biscuits and sprinkle with extra sprinkles.


For the self-rising flour, it is best to use either White Lilly or Southern Biscuit.
The colder your ingredients, the better. I like to place the bowl I am going to use in the refrigerator about 10 minutes beforehand.
I also stick the cubed butter and cream cheese in the freezer for 5 to 10 minutes.