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Glazed Cinnamon Biscuits

12 Biscuits

Ingredients:

Cinnamon Nut Filling:
1/2 c. packed light brown sugar
3 tbsp. butter (cold and cut into small pieces)
1 tsp. ground cinnamon
1/2 c. finely chopped pecans
1 tbsp. honey

Biscuits:

2 c. all-purpose flour
2 tsp. ground cinnamon
1/4 tsp. Clabber Girl Baking Soda
1/2 c. buttermilk
1/4 c. packed light brown sugar
2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
1/3 c. (2.66 oz.) chilled butter
1 egg

Glaze:

1/2 c. powdered sugar
1 1/2 - 3 tsp. milk
1/8 tsp. almond extract

Instructions:

Filling: In a medium bowl blend brown sugar, pecans, butter, honey, and cinnamon together. Filling can be set aside until needed (after biscuit dough is prepared).

Biscuits: In a large bowl combine flour, Clabber Girl Baking Soda, brown sugar, Clabber Girl Baking Powder, cinnamon, and salt. Using a pastry blender; cut cold butter into flour mixture until coarse crumbs form. Blend buttermilk and egg together. Make well in center of dry ingredients. Add buttermilk-egg mixture to well and mix together until dough begins to form ball. Turn dough out onto floured surface and knead 5 times or until dough is no longer sticky. Pat dough out or lightly roll into 12 x 8-inch rectangle. Dot dough with filling mixture. Beginning from long side; roll dough into log and cut the dough roll into twelve equal sections (approximately 1-inch).

Preheat oven to 400 degrees F. Grease a muffin pan and place biscuit sections in pan. Bake for 15 minutes or until tops are golden brown. Remove pan from oven and move to wire rack, allowing biscuits to cool for 5 minutes. Remove biscuits from pan and return biscuits to wire rack until completely cooled.

Glaze: In a small bowl add and blend powdered sugar, milk, and almond extract and together until ingredients combine to loose consistency. Drizzle glaze over the top of cooled biscuits.





Recipe Revised 7/14.