To make most biscuits, you have to cut fat into the dry ingredients, but with these cream biscuits, the ingredients are just stirred together and patted out, a process that takes less time and results in unusually tender biscuits. Quick Cinnamon Biscuits are best warm. Leftovers can be reheated in a toaster oven at 300°.
Yields 9 biscuits
- ¼ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2½cups unbleached white flour
- 2 tablespoons brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½cups plus 1 tablespoon heavy cream
- 3 tablespoons confectioners' sugar
- 2 to 3 teaspoons milk or heavy cream
- Preheat the oven to 400°.
- In a small bowl, combine the brown sugar, cinnamon, and nutmeg and set aside.
- In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
- Add 1½ cups of the cream and stir briskly until the dough forms a ball, about 1 minute.
- With your hands, fold the dough over a few times in the bowl, until all of the loose bits are incorporated and the dough is smooth.
- Turn the dough out onto a lightly floured surface.
- Lightly flour your hands and gently pat the dough into a ½-inch-thick rectangle about 9 x 13 inches.
- Brush the surface of the dough with the remaining tablespoon of cream.
- Sprinkle evenly with the cinnamon sugar mix.
- Starting from a long side, roll the dough into a cylinder.
- Slice into 9 equal rounds.
- Place the biscuit rounds, cut side down, in an un-oiled 8-inch square baking dish or a pie plate.
- Bake for about 30 minutes, until the biscuits are lightly browned.
- While the biscuits bake, prepare the icing.
- Mix together the confectioners' sugar and milk or cream until smooth.
- When you remove the biscuits from the oven, immediately drizzle them with the icing.
- Serve warm.
PER 3-OUNCE SERVING: 301 CALORIES, 4.1 G PROTEIN, 15 G FAT,
38 G CARBOHYDRATES, 9.2 G SATURATED FATTY ACIDS, 54.1 MG CHOLESTEROL, 224 MG SODIUM, 1.2 G TOTAL DIETARY FIBER