CINNAMON BISCUIT FANS
You'll be a definite fan of these sweet cinnamon dessert biscuits that are baked in a muffin pan.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
- In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.
Nutrition Facts : Calories 295, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 420 mg
CINNAMON-SUGAR FAN BISCUITS
"I love to bake," says Doris Heath from Franklin, North Carolina. "The recipe for these layered homemade biscuits came from a lady in Florida years ago. They're so easy when you need a breakfast treat for company."
Provided by Taste of Home
Time 35m
Yield 6 biscuits, 6 servings, 1 per serving.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll or pat into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle over butter., Cut into five 2-in. strips; stack strips on top of each other. Cut into six 2-in. pieces; place cut side down in six greased muffin cups. Bake at 425° for 11-14 minutes or until golden brown. Remove from pan to wire racks. Serve warm.
Nutrition Facts : Calories 415 calories, Fat 23g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 536mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON BISCUIT "FANS"
I found this recipe on the Betty Crocker website, and they look beautiful. They are a dessert biscuit, like a cross between a popover and a roll. I haven't tried this recipe yet but it looks pretty easy.
Provided by heatherhopecs
Categories Breakfast
Time 38m
Yield 8 biscuits
Number Of Ingredients 12
Steps:
- Heat oven to 425ºF.
- Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches.
- Cut 1/3 cup butter into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
- Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Turn dough onto lightly floured surface. Knead lightly 10 times.
- Roll into rectangle, 12x10 inches.
- Spread 3 tablespoons butter over rectangle.
- Mix 3 tablespoons sugar and the cinnamon; sprinkle over rectangle.
- Cut rectangle crosswise into 6 strips, 10x2 inches.
- Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
- Bake 16 to 18 minutes or until golden brown.
- Immediately remove from pan.
- Drizzle Powdered Sugar Glaze over warm biscuits. Serve warm.
Nutrition Facts : Calories 296.9, Fat 13.2, SaturatedFat 8.2, Cholesterol 35.1, Sodium 399.7, Carbohydrate 41, Fiber 1, Sugar 15.3, Protein 4.2
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CINNAMON BISCUIT FANS
Number Of Ingredients 13
Steps:
- 1. Heat oven to 425°. Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches.2. Cut 1/3 cup margarine into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into rectangle, 12 x 10 inches. Spread 3 tablespoons margarine over rectangle. Mix 3 tablespoons sugar and the cinnamon sprinkle over rectangle. Cut rectangle crosswise into 6 strips, 10 x 2 inches. Stack strips cut crosswise into 8 pieces. Place cut sides up in muffin cups.4. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. Drizzle Glaze over warm biscuits. Serve warm.GLAZEMix ingredients until smooth and thin enough to drizzle.1 BISCUIT: Calories 295 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 2mg Sodium 480mg Carbohydrates 41g (Dietary Fiber 0g) Protein 4g.
Nutrition Facts : Nutritional Facts Serves
CINNAMON BISCUITS
These oven-fresh biscuits will disappear from your table as quickly as it took to prepare them! But you won't mind, because you can easily whip up another batch. Serve them with fried chicken, at breakfast or as a savory snack.
Provided by Taste of Home
Time 20m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON BISCUITS
I had these for the first time at my sister-in-law's when I was staying with them as a teen. They are now a much loved tradition in my home too. Any time it snows, the kids beg me to make them. I've changed them just a bit by adding the nuts but they are good with or without them. For an Orange Cinnamon variation see recipe #112535.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder and salt; cut in shortening.
- Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
- Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
- Brush top with butter (I prefer to use soft butter rather than melted).
- Combine cinnamon and sugar; sprinkle evenly over dough.
- Sprinkle with chopped pecans (or other nuts or raisins) if desired.
- Roll up, starting on long side.
- Cut into 1/2 inch thick rounds.
- Place rounds, with sides just touching, in greased 9" round pan.
- Bake at 425°F for 18-20 minutes or until golden brown.
- Remove from oven and drizzle with glaze, serve warm.
- For glaze: Combine all ingredients and beat until smooth.
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