Kitchen Trick: Refrigerated Biscuit Mini Challah Breads

I have begged strangers, friends, and the mothers and sisters of old beaus to teach me how to braid challah. I'm still the worst at it (see proof, above). But I found a trick! Stick with mini challah breads and make them out of refrigerated biscuit dough: It's super industrial, so the dough's easy to work with and you don't have to wait for it to rise. Here's how you do it: 


MINI BISCUIT CHALLAH BREADS
MAKES: about 10

1 (10.2-ounce) can refrigerated biscuits
4 tablespoons unsalted butter, melted 
Coarse sanding sugar or poppy seeds, for sprinkling 

1. Preheat the oven to 375˚. Line a baking sheet with parchment paper. 
2. Remove the dough from the packaging and separate the biscuit slices. Cut each biscuit into 3 pieces; twist and stretch each piece into a 7-inch-long rope. 
3. For each challah, line up 3 ropes, parallel to each other, on a work surface. Pinch the ends furtherest from you together, then braid the three ropes; pinch the ends together to secure. 
4. Brush the breads with melted butter. Sprinkle with sanding sugar and bake until puffy and golden, about 12 minutes. Serve warm. 

I'm going to tuck these in a bread basket instead of rolls when friends come over—so cute! They're not as eggy and dense as homemade challah but who doesn't love a biscuit, right?