Cinnamon Petal Biscuits Recipe
Ingredients
| All purpose flour | 2 Cup(16 tbs) | |
| Sugar | 3 Tablespoon | |
| Baking powder | 4 Teaspoon | |
| Cream of tartar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1/2 Cup(16 tbs) | |
| Milk | 1/2 Cup(16 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Sugar | 1/4 Cup(16 tbs) | |
| 1 to 1 1/2 teaspoons ground cinnamon | ||
Directions
Grease eight 2-inch-diameter muffin pans.
Stir together the first 5 ingredients; cut in shortening till mixture resembles coarse crumbs.
Add milk all at once; stir just till dough clings together.
Knead gently on lightly floured surface (10 to 12 strokes).
Roll to 15 x 8-inch rectangle, 1/4 inch thick.
Brush with butter.
Combine 14 cup sugar and cinnamon; sprinkle over surface.
Cut into ten 8x1 1/2-inch strips.
Make 2 stacks of 5 strips each.
Cut each stack into four 2x1 1/2-inch pieces.
Pressing layers together slightly, place biscuits, 11/2-inch side down, in pans.
Bake at 400° about 10 minutes.
Cover with foil to prevent overbrowning; continue baking 18 minutes more.
Stir together the first 5 ingredients; cut in shortening till mixture resembles coarse crumbs.
Add milk all at once; stir just till dough clings together.
Knead gently on lightly floured surface (10 to 12 strokes).
Roll to 15 x 8-inch rectangle, 1/4 inch thick.
Brush with butter.
Combine 14 cup sugar and cinnamon; sprinkle over surface.
Cut into ten 8x1 1/2-inch strips.
Make 2 stacks of 5 strips each.
Cut each stack into four 2x1 1/2-inch pieces.
Pressing layers together slightly, place biscuits, 11/2-inch side down, in pans.
Bake at 400° about 10 minutes.
Cover with foil to prevent overbrowning; continue baking 18 minutes more.
Chef
