… for when you don’t want to wait for cinnamon rolls to rise, and you’re content with a cross between a cinnamon scone and a cinnamon roll.
After seeing this post on The Kitchn, I was inspired to make something slightly indulgent for Sunday brunch. However, I altered this recipe significantly in order to limit the sugar and up the nutritional value by using whole grain flours. (I use a combination of whole wheat and spelt so that the biscuits aren’t too dense, but use what you have on hand.) I also opted not to use a glaze, but I’ve included the recipe in case you want to make these biscuits a little sweeter.
They were the perfect not-too-sweet accompaniment to other standard brunch fair (e.g., scrambled eggs and veggie sausages that I overcooked until they were hockey pucks), and I’ll definitely be making these again. Happy Sunday!
Makes 4 huuuuge biscuits
1 C whole wheat pastry flour
1 C whole grain spelt flour
3 Tbl dark brown sugar, divided
2 tsp baking powder
1/2 tsp salt
1 to 1 1/2 cups light cream
2 Tbl melted butter or earth balance
Approx 1 Tbl cinnamon
For the icing (optional):
1/2 C light cream
3/4 C confectioner’s sugar
1 tsp vanilla
Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan, or line it with one sheet of parchment paper, hanging over the sides.
In a large bowl, whisk together the flour, sugar, baking powder, and salt, breaking up any large clumps in the brown sugar. Pour in 1 C cream and mix quickly, just until combined. If it is too dry, slowly add more light cream, until the dough comes together but before it gets sticky. (If it does get sticky, add a little more flour, and you’ll be just fine.)
Sprinkle flour on a cutting board, and put the dough on it. Roll the dough out into a large rectangle or smush it with your hands. (I prefer the latter.)
Pour the melted butter or earth balance on 1/2 of the dough. Sprinkle the remaining brown sugar (2 Tbl) over the buttered side of the dough, and then sprinkle generously with cinnamon. Fold the plain half of the rectangle over the cinnamony, sugary side and cut into 4 biscuits. Place each in the parchment-lined pan. Sprinkle the tops with cinnamon (and add more brown sugar if you fancy).
Bake for 14 to 16 minutes, or until the biscuits are barely golden on the outside and just cooked through. Remove from the oven.
If making icing, use a mixer to blend all of the ingredients until smooth. Spread on hot biscuits.
P.S. I’m still obsessed with PBS’ “Miss Marple,” and it’s making me feel like I’ve suddenly aged 70+ years. Don’t judge.