Review: Wilton Non-Stick Mini Holiday Pan & Buttermilk Biscuits

by Erin

Turn your buttermilk biscuits into fun festive shapes this holiday season!

Buttermilk Biscuits

Everyone loves shaped pans these days, especially around the holidays. But these pans tend to be used for a single purpose. Therefore I have taken it upon myself to discover new ways to use the various seemingly single-use pans I own. I’ve already used doughnut pans for pancakes, and a muffin top pan for cookies, now it’s time to show you that the Wilton Non-Stick Mini Holiday Cookie Pan can be used to make buttermilk biscuits – gasp!


Although I am sure this pan would’ve made beautiful cookies (or whoopie pies, anyone?), I thought outside the box and decided to make buttermilk biscuits for breakfast. Some of the shapes were more difficult to identify, but most of them came out great! The gingerbread pan, Christmas tree and star were my favorites and are pictured below. Festive treats are not only for dessert now!

Two years ago: Chocolate Chip Cookie Dough Dip


Serves 8


2 cups all-purpose flour, plus additional for dusting

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

5 Tbsp cold unsalted butter, thinly slice

2/3 cup lowfat buttermilk, plus additional for brushing

3 Tbsp nonfat plain Greek yogurt (I used Chobani)


  1. Heat oven to 425 degrees. Lightly grease the cavities of a mini holiday pan with non-stick spray. (Alternatively, line a baking sheet with parchment paper.)
  2. In a bowl, whisk flour, baking powder, baking soda and salt. Rub butter into flour with fingertips until butter pieces are coated and about the size of peas. Stir in buttermilk and yogurt until just combined.
  3. Gently divide the dough into 12 equal pieces and lightly press into the cavities of the pan. Brush tops with buttermilk. Bake for 15 minutes or until puffed and lightly golden. Flip out and serve.
  4. (If using a parchment paper lined baking sheet: Scrape dough onto a lightly floured surface; very gently shape it into an 8″x 6″ rectangle, being careful not to overwork dough. Cut into 12 square biscuits. Transfer biscuits to baking sheet; brush tops with buttermilk. Bake until puffed and lightly golden, 15 minutes.)

Source: Adapted slightly from SELF Magazine.

Disclosure: I received a complimentary Non-Stick Mini Holiday Pan from Wilton. I was not compensated for this post. Thoughts and opinions are my own.


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1 comment

Maple Breakfast Sausage April 20, 2023 - 10:19 pm

[…] freezer for later. But I decided to take it a step further and assemble them into sandwiches using buttermilk biscuits, eggs, and cheddar cheese, and then frozen for later. But they would also be great in breakfast […]


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