Saturday, September 5, 2015

Cinnamon Biscuits



Cinnamon Biscuits

Biscuits Supreme


3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tartar
¾ cup butter or ½ cup butter and ¼ cup shortening
1 cup milk

Cinnamon Filling

¼ cup brown sugar
¼ teaspoon cinnamon

Melted Butter 


1.                  Preheat oven to 450°F.  In a large bowl combine the flour, baking powder, sugar, salt, and cream of tartar.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture.  Add milk all at once.  Using a fork, stir just until mixture is moistened.
2.                  Turn dough out onto a lightly floured surface.  Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together.  Pat or lightly roll dough until ¾ inch thick.  Cut dough with a floured 2½ inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.
3.                  Place dough circles 1 inch apart on an ungreased baking sheet.  Bake for 10 to 14 minutes or until golden.  Remove biscuits from baking sheet and serve warm.

Biscuits Supreme were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New Cook Book “14th Edition”, the chapter on Breads; page 129.


All instructions were followed as the recipe directed except at “2. Dough was rolled out to approximately ½ to a rectangle.  At that point butter was spread on dough, along with sugar and cinnamon.  Dough was rolled in a jelly rolled format to form log and seal of edges.   Once the log was sealed the cutting effect of approximately ½ inch to ¾ inch was cut and each one placed on a cookie sheet. “  Instruction 3 continued as instructed.


ShirleyAnn Pearman
Recipe Marketing



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