Cadbury Creme Egg Baked in a Biscuit



I know I already blogged about this faboo dessert from Carnival Night! But it’s just so darn tasty and so dang seasonal I’ve decided to share it once again, along with my Slammin’ Drop Biscuit recipe.


Step 1: Freeze the Cadbury Creme Eggs (4-pack)


Step 2: Prepare biscuit mix


Mix together:


3 cups flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1 1/2 teaspoons salt


In a separate bowl, mix together 1 1/2 sticks of melted and cooled butter with 1 1/2 cups buttermilk. The butter will clump up – this is supposed to happen. If the butter didn’t clump because it was too warm, stick it in the freezer for a bit. The clumps are what makes the biscuit so slammin’.


Add the wet to the dry and mix with a spatula until they are just incorporated. Do not over mix.


Step 3: Remove the foil from the Cadbury Creme Eggs and carefully clump the batter around the egg. Make sure you cover the entire egg with a good layer of dough; you don’t want any holes or weak spots where the chocolate could leak out.


Step 4: Bake them in an oven preheated to 450 degrees for 10-12 minutes. You can do it on a pizza stone or in a pan lined with parchment paper.


For the sauce:


Juice a few oranges into a small sauce pan and reduce a bit. Add butter and a little cornstarch and water mixed together. The more cornstarch you add, the thicker the sauce will be. I used about 1 1/2 teaspoons. As the sauce comes to a boil it will thicken like magic.


Of course, you don’t to have to use orange sauce. Chocolate sauce, whipped cream, ice cream…whatever your little heart desires. Make it your own, because it is.


Happy Spring!



This article was orignally published on The Headbanging Hostess.


Vanessa David, a.k.a. The Headbanging Hostess – Since 2010 Vanessa has been entertaining some of Fairfield County’s best bands with her signature style themed dinner parties. She earned her Culinary Arts Certificate from Norwalk Community College and holds a BA in Theatre Arts from Western Connecticut State University. She has performed at Yale Repertory Theatre, Shakespeare on the Sound and with the Downtown Cabaret Children’s Theatre Company. Her plays have been produced from coast to coast and several are published. You can read all about her culinary artistry on her blog ( or watch it on her YouTube channel ( which features the music of local bands.

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