|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cinnamon Biscuit Fans |
|
Serves: 8 Print this RecipeServing Size: 1 biscuitt Looking for a shortcut? A fast and easy way to cut margarine into flour mixture is to slice the margarine into smaller pieces and place all the ingredients into the bowl of a food processor. With a few quick pulses, the flour mixture and margarine will cut in perfectly. 1/3 cup firm margarine or butter 2 cups all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt About 3/4 cup milk 3 tablespoons margarine or butter, softened 3 tablespoons sugar 1 teaspoon ground cinnamon Glaze (below) GLAZE 1/2 cup powdered sugar 2 to 2 1/2 teaspoons milk 1. Heat oven to 425°. Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches. 2. Cut 1/3 cup margarine into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball. 3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into rectangle, 12 x 10 inches. Spread 3 tablespoons margarine over rectangle. Mix 3 tablespoons sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 strips, 10 x 2 inches. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups. 4. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. Drizzle Glaze over warm biscuits. Serve warm. For Glaze Mix ingredients until smooth and thin enough to drizzle. 1 BISCUIT: Calories 295 (Calories from Fat 115); Fat 13g (Saturated 3g); Cholesterol 2mg; Sodium 480mg; Carbohydrates 41g (Dietary Fiber 0g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple-Buckwheat Muffins Praline Peach Muffins Blueberry Streusel Muffins Mountain Bran Muffins Strawberry Muffins Blueberry Buckle Coffee Cake Sweet Corn Bread Muffins Lemon and Poppy Seed Scones Orange-Currant Scones Citrus-Banana Compote French Breakfast Puffs Cinnamon Biscuit Fans Almond Puffs Danish Puff Sweet Breakfast Rolls Caramel-Pecan Sticky Rolls Chocolate Caramel Rolls Overnight Cinnamon Rolls Sour Cream Coffee Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
