BLOOMING HONEY BISCUITS


BLOOMING HONEY BISCUITS

Makes 8 Biscuits 

* 2 tubes refrigerated, unbaked jumbo size butter flake biscuits 

* 1 large egg 

* 1 TBS Milk

* 1/4 cup hulled sunflower seeds

* Honey for drizzling over top

1) Preheat the oven to 350F; place the oven racks in middle to upper positions.

2) Beat the egg with a fork until the yolk and white are well blended. Add the milk and stir it again to mix together. Pour the egg mixture into a pie pan or other shallow container that will give you room to dip the biscuits.

3) One at a time, dip each biscuit into the egg mixture to coat the top and sides, but not the bottom. Place half the egg-coated biscuits on two large, ungreased baking sheets, leaving lots of room in between each biscuit. Carefully sprinkle the sunflower seeds on top of these biscuits.

4) Place the remaining egg dipped biscuits on a cutting board and carefully, using a sharp knife, cut each biscuit in half, then into fourths and finally into eight pieces each. They will look like little triangles. Place the eight pieces from each cut biscuit around one of the biscuits on the baking sheets, pressing the egg dipped edges together slightly so that they look like little sunflowers.

5) Bake the biscuits for about 16-18 minutes, until they are golden brown and baked through. Carefully loosen them from the baking sheet while they are still hot, just in case some of the egg has leaked down and made them stick a bit. Remove them with a broad spatula, so that none of the petals loosen! Serve warm with honey drizzled over the top of each biscuits. 


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