Greek Egg Biscuits

Recipe View 5 mins Preheat your oven to 350°F (175°C). Lightly grease two large baking sheets to prevent sticking.

Recipe View 5 mins In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.

Recipe View 15 mins In a large bowl, using an electric mixer, beat the softened butter until light and fluffy. Gradually add the sugar and continue beating on medium speed for a full 10 minutes, until the mixture is pale and creamy. This crucial step incorporates air, resulting in a tender biscuit.

Recipe View 10 mins Add 4 of the eggs, one at a time, to the butter mixture, beating well after each addition. Incorporate the vanilla extract. Gradually add the flour mixture, mixing until just combined. Be careful not to overmix; the dough should be soft and cohesive, but not tough. If the dough is too soft to handle, add a little more flour, 1 tablespoon at a time, until it reaches the desired consistency.

Recipe View 10 mins Lightly flour a work surface. Break off small pieces of dough, about 1-inch in size. Roll each piece into a rope approximately 7 inches long and 1/4 inch thick. Gently cross the ends of the rope and twist to form a braided loop.

Recipe View 5 mins Transfer the braided biscuits to the prepared baking sheets, spacing them about 1 inch apart.

Recipe View 22 mins In a small bowl, whisk the remaining egg. Brush the tops of each biscuit with the egg wash for a golden, glossy finish. Sprinkle generously with sesame seeds.

Recipe View Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown. Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.