Wednesday, September 29, 2010

Pinwheel Biscuits

Excuse my lack of cool photography equipment and the resulting picture! These are a delicious little break from an ordinary biscuit. They're similar in process to Cinnamon-Raisin Bread, but much faster since they require no rising time. This recipe is inspired by the 1918 edition of the Fannie Farmer Cookbook, known then as the Boston Cooking-School Cookbook. I don't know why some version of this recipe doesn't appear in the 100th anniversary edition. So I adapted, combined, and invented. These are a touch dry without the glaze we're used to on top of cinnamon rolls. Feel free to whip one up. We like 'em plain, too.

  • 2 c. flour
  • 1/2 t. salt
  • 1/2 t. baking soda
  • 2 t. baking powder
  • 2 T. butter
  • 2/3 c. or so buttermilk or yogurt
  • 2 T. sugar
  • 1/2 t. cinnamon
  • 1/2 c. raisins/craisins/mixture
  • melted butter
  • zest of one lemon
  1. Combine flour, salt, baking soda, and baking powder. Add lemon zest if using. Cut in butter. Stir in buttermilk or yogurt, adding more if mixture is too dry to roll out.
  2. Roll dough out on floured board to 1/4- 1/2-inch thickness.
  3. Spread with melted butter, sprinkle with sugar and cinnamon and raisins.
  4. Roll up (you may need a dough scraper to help you get it off the board). Cut into 3/4-inch slices. Place on cookie sheet reasonably close together. They'll rise higher if they're touching, fatter if they're more spread out.
  5. Bake at 425 degrees for 12-15 minutes.
Makes about 10

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