I love weekends! Sleeping in, doing whatever you want, nowhere to go, nowhere to be-it’s just perfect! One of my favorites things to do over the weekend is to make a nice breakfast that we can sit down at the table and eat together. I have had these biscuits bookmarked for a while. They are a great alternative to the more time-consuming cinnamon rolls that I make for special occasions. With these cream biscuits you can have them on the breakfast table in under 40 minutes. They can be made quickly and easily since they don’t require cutting fat into flour or cutting out dough rounds. Heavy cream is used in place of butter resulting in a lighter, more tender biscuit. Serve warm with a cup of coffee or tea and get ready to enjoy your weekend! 🙂
One Year Ago: Peanut Chicken Salad Wraps
Cinnamon Swirl Cream Biscuits
- 2 cups unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups heavy cream, divided
- 2 tablespoons dark brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter, melted
For the Topping:
- 1 tablespoon egg white
- 1/2 cup confectioners’ sugar
- dash vanilla extract
- Heat oven to 425 degrees F.
- In a small bowl stir together brown sugar and cinnamon; set aside.
- In a medium bowl whisk together flour, sugar, baking powder, and salt. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds. Roll dough into 9- by 12-inch rectangle, about 3/8 inch thick.
- Brush surface of dough rectangle with melted butter and sprinkle evenly with brown sugar mixture. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 8 rounds, flatten with your hand, and arrange biscuits in ungreased 10-inch pie plate; bake until golden brown, about 25 minutes.
- While biscuits are baking, whisk together egg white, confectioners’ sugar, and vanilla in small bowl until smooth and glossy, about 1 minute. Spread icing over hot biscuits.
Yields: 8 biscuits
Prep Time: 15 minutes
Bake Time: 25 minutes
Source: Cook’s Illustrated, May 2000