Tuesday, December 20, 2011

Cinnamon and Sugar Fan Biscuits

In our house Christmas dinner is always special.  Planning a nice large family meal.  Something a little extra special.  For years, mom made turkey with all the trimmings.  Since then we've branched out of that tradition.  My sister typically makes prime rib, and I usually make fillet of beef tenderloin.  

Equally as important is what to serve Christmas morning?  Do you have a traditional dish?  Eggs Benedict?  A coffee cake, or perhaps a breakfast casserole dish, or french toast?  

I love to wake up to a special Christmas breakfast.  Mom and I have had my Jolly Breakfast Ring for years, and years.  It's a take on coffee cake with flavors of monkey bread.  This year I thought I'd change it up a bit. This recipe for Cinnamon and Sugar Fan Biscuits is a variation of the Jolly Breakfast Ring we all love. They are very tasty and pretty easy to prepare. They take a little more time to assemble but are well worth the effort.

I hope you try these and start your own holiday breakfast tradition.

First, you'll want to place your flour, baking powder, cream of tartar, and salt in a large bowl.  Cut in your shortening until you have coarse crumbles.  Make a well in the center and add your milk.  Mix together until the dough clings together.

Turn your dough out onto a floured board and knead 10-12 times.

Divide the dough in half.  Take one half and roll it out into a 12x10 rectangle.  Sprinkle with cinnamon and sugar.

Cut 5 strips lengthwise into 12x2 inch strips.

Stack the strips up on top of each other.

Cut into 6 2 inch square stacks.

Place each stack, cut side down, into a prepared muffin pan that you have sprayed with cooking spray.

Bake at 450 for 10 to 12 minutes.  They should be lightly browned.  Turn out on a wire rack to cool.

YUM YUM...hot, cinnamony, tasty fan biscuits!  Is it Christmas?

Where's the hot chocolate?

Cinnamon and Sugar Fan Biscuits

2 cups flour
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup shortening
3/4 cup low fat milk (2%)
2 Tablespoons sugar
1 teaspoon ground cinnamon

Spray twelve 2-1/2-inch muffin cups with cooking spray.  In a large bowl stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes until smooth. Divide dough in half. Roll one portion into a 12x10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.
Cut rectangle into five 12x2-inch strips. Stack the strips on top of each other. Cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.

Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm.

1 comment:

  1. What a great post. These rolls look fantastic. Come visit us. We have wonderful appetizers this week for the holiday season. Merry Christmas.



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