From the kitchen of One Perfect Bite...Left to my own devices, this is something I never would have thought to make. On those rare occasions when I start my day with a biscuit, it is the standard variety and I spread maple syrup or honey on it, rather than in it. A neighbor led me to the recipe and despite my initial reservations , it seemed so simple that I decided to give it a try. The biscuits are not at all bad. While they will never replace a good bagel or Danish, I must admit they are a tasty way to start the day. The recipe is straightforward and easy to follow and you'll need only minimal equipment to mix and bake them off. There is one small pitfall in this recipe that brought back memories of Julia Child. Julia was famous for tucking finished sauces into her ingredient lists. The call for a cup of veloute halfway through the assembly of a recipe taught many of us just how important it was to read a recipe before actually starting to work on it. Here the thing that might slow you down, is the call for a ready-mixed cinnamon sugar. I rarely keep cinnamon sugar on hand, so I mix it up just before I start to work on my recipes. I use this INSTRUCTABLE to make the sugar I need for these biscuits. If you are looking for something new to start your family's day I hope you will gibe this recipe a try. They are light and flavorful and I think you'll enjoy them. Here is how the biscuits are made.
Maple-Cinnamon Breakfast Biscuits...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
2-1/2 cups all-purpose flour
3 tablespoons cinnamon-sugar, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup finely chopped pecans
2 tablespoons 2% milk
1) Preheat oven to 400 degrees F.
2) Combine flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans.
2) Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter.
Place 2 inches apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. Bake for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.
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