Saturday, April 11, 2009
A little timid about working with yeast but still want something cinnamony good for breakfast? Maybe you're just a little pressed for time? These pinwheel biscuits will turn sleep-filled eyes into shiny bright eyes! This is an easy, no yeast cinnamon biscuit recipe that helps make any breakfast special.
From one of my favorite cookbooks, The Fanny Farmer Cookbook.
First the biscuit recipe.
Baking Powder Biscuits
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup milk
Combine and set aside
1/4 cup sugar
1 teaspoon cinnamon
Sift the flour, baking powder and salt into a medium sized bowl. Add the shortening, and "cut" into the dry ingredients, either using your fingertips, a pastry blender, or two knives. Add the milk, and using a fork, quickly stir it into the dry ingredients. You may need to add a little more milk, but add it drop by drop, until the dough is soft, but not sticky. (Liquid added will depend upon the humidity of your home as well as the moisture of your flour.)
Onto a clean, floured surface, turn out the biscuit mixture. Roll the dough into an oblong about 1/4 inch thick. Brush with melted butter. Sprinkle a generous amount of the cinnamon-sugar mixture onto the rolled dough, leaving a 1/2 margin or so.
With the long edge facing you, roll the dough up, into a log shape, jelly roll fashion. Cut slices 3/4 inch thick and set on a cookie sheet, cut side down. (The recipe says an ungreased cookie sheet, but with this sugar mixture, I would be inclined to lightly grease it so that the sugar doesn't caramelize to the sheet; I use parchment paper.)
Bake at 450F for about 15 minutes or until golden brown.
When slightly cooled, top with a simple glaze, such as the one I use on my Italian anise cookie recipe.
This is a versatile recipe; any number of flavorings and fillings can be used. Butterscotch, orange butter, jams, jellies, cheese, onions, you name it. It's not just for breakfast.