These biscuits offer the flavors of cinnamon rolls without the preparation time. Serve for breakfast or with a warm fall or winter soup such as Apple Pumpkin Bisque or Vegetable Bean Soup.
CINNAMON PECAN BISCUITS (Pantry Cooking II)
1 teaspoon dry yeast
1 tablespoon warm water
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup cinnamon baking chips
1/2 cup chopped pecans
1 tablespoon sugar
3/4 cup soured milk*
Stir yeast into the warm water. Set aside to soften. Stir together flour, baking powder and salt. Cut in shortening until it is like coarse crumbs. Stir in cinnamon chips and pecans. Stir sugar into the softened yeast. Add the yeast mixture and the soured milk to the flour mixture. Stir quickly. Turn onto a lightly floured surface and knead briefly. Pat or roll dough 1/2–inch thick. Cut biscuits. Place on a lightly greased baking sheet. Bake at 425o for 10 minutes. Makes 12 biscuits.
*To sour milk combine about 3/4 tablespoon white vinegar or lemon juice and milk to equal 3/4 cup; let stand 5 minutes.
