Friday, October 7, 2011

Gooey Cinnamon Biscuits

From This Week for Dinner


Original recipe uses cinnamon chips. I didn't have any, but Jane from This Week for Dinner provided an
alternative method.
Ingredients needed for both versions:
- 2 cups all-purpose flour
- 1 Tablespoon dark brown sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups heavy cream, divided
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Additional ingredients when using cinnamon chips:
- 1/2 cup cinnamon chips, divided
- 2 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
Additional ingredients when NOT using cinnamon chips:
- 3 Tablespoons cold butter, cut into tiny cubes
- 2 1/2 Tablespoons brown sugar, not packed but loose
- 1 teaspoon cinnamon, divided into 1/4 and 3/4 teaspoons

Preheat oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.
In a large bowl, whisk together the flour, 1 Tablespoon brown sugar, baking powder, 1
teaspoon of cinnamon, and salt. Pour in 1 1/2 cups of the cream and mix just until combined.
Dump the dough onto a lightly floured surface and pat into rectangle, about 16″ x 8″.
Cut the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking
CINNAMON CHIP DIRECTIONS: Sprinkle 2 Tablespoons of brown sugar, 1/2 teaspoon cinnamon,
and 1/4 cup of the cinnamon chips over the squares. Place the remaining biscuit dough
squares on top. Top the biscuits with the remaining cinnamon chips.
NON-CINNAMON CHIP DIRECTIONS: Evenly spread 2 Tablespoons of the cubed cold butter
over the squares. Sprinkle with 1 1/2 Tablespoons brown sugar and 3/4 tsp cinnamon. Place 4
remaining biscuit squares on top. Spread evenly with the remainder of the butter (1 Tbsp.),brown sugar (1 Tbsp.) and cinnamon (3/4 tsp).
Bake for 15 to 20 minutes, or until the biscuits are slightly golden brown on the outside and just cooked
through. Remove from the oven. Use a knife to spread and smear the hot cinnamon chips on
top of the biscuits, if using.
Whisk together the remaining 1/2 cup cream, confectioner’s sugar, and vanilla extract.
Lightly drizzle the biscuits with glaze. Serve immediately.

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