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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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From Moosewood New Classics. Ingredients:
1/4 cup brown sugar, packed |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
2 1/2 cups flour |
2 tablespoons brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups heavy cream, plus |
1 tablespoon heavy cream |
3 tablespoons confectioners' sugar |
2 -3 tablespoons milk or 2 -3 tablespoons heavy cream |
Directions:
1. preheat oven to 400.
2. in a small blwo, combine the brown sugar, cinnamon and nutmeg and set aside.
3. in a large bowl, stir together the flour, brown sugar, baking powder and salt.
4. add 1 1/2 cups of the cream and stir briskly till the dough forms a ball, about 1 minute.
5. with your hands, fold the dough over a few times in the bowl, till all of the loose bits are incorporated and the dough is smooth.
6. turn the dough out onto a lightly floured surface.
7. lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9x13 inches.
8. brush the surface of the dough with the remaining T of cream.
9. sprinkle evenly with teh cinnamon sugar mix.
10. starting from the long side, roll the dough into a cylinder.
11. slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an unoiled 8-inch square baking dish or a pie plate.
12. bake for about 30 minutes, till biscuits are lightly browned.
13. while the biscuits bake, prepare the icing.
14. Mix together the confectioner's sugar and milk or cream till smooth.
15. when you remove the biscuits from the oven, immediately drizzle with icing.
16. serve warm.
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