CINNAMON BISCUITS
Cinnamon
Biscuits
Biscuits
Supreme
Ingredients
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
Method
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.
Photography by Shirley-Ann Pearman
Recipe
was taken from Better Homes And Garden New Cook Book “14th Edition”,
the chapter on Breads; page 129.
Note:-
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.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
(For thickening)
. 
pastry pan. Top with
pastry and seal edges good with a dab of water.
was removed and replaced with ¼ cup whole
flour. 
