Archive for April 2nd, 2010

Cinnamon Sticky Biscuits

Cinnamon+Sticky+Biscuits Cinnamon Sticky Biscuits

Woke up in the throes of a southeasterly storm this morning – or rather woke up again, but got out of bed this time… my city self is not accustomed to this kind of coastal winter storm, particularly during the night. It encourages my already entrenched habit of waking up in the wee hours to worry about all the big scary things there are to worry about, unable to crawl into my parents’ bed and nestle myself between them.

By 7:30 my Dad had already been up for hours, worrying about his own things, and so I made cinnamon sticky biscuits. Growing up, we rarely had dessert, but when my Dad needed something sweet after dinner my mom would quickly stir up one of two things: chocolate pudding or cinnamon biscuits. I doubt this is the same recipe she used, but this is one of my favourites; the dough made with only 1/4 cup of canola oil and milk (I used lactose-free milk on account of my Dad, and you couldn’t tell a bit) they are better for you than most scones or tea biscuits. And they are a mighty fine thing to pull from the oven and eat warm with tea and coffee while the weather rages outside.

Cinnamon+biscuits+in+pan Cinnamon Sticky Biscuits

And really, I do love storms. And I love Tofino. If I was to be anywhere during a storm, this would be the place. We’re prepping ourselves now for a possible power outage, so I thought I’d get this up now. Besides, the recipe might come in handy on your Easter weekend.

Cinnamon+Sticky+Biscuits+2 Cinnamon Sticky Biscuits

Cinnamon Sticky Biscuits

Try laying thin slices of these biscuits on top of a dish of peaches or apples tossed with sugar, then bake at 350°F for 20-30 minutes for a phenomenal fruit cobbler.

Stickiness:
2 Tbsp. butter
1/4 cup packed brown sugar
1 Tbsp. honey or corn syrup

Biscuits:
2 cups flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
3/4 cup milk
1/4 cup canola oil

Filling:
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 cup raisins and/or chopped pecans (optional)

Put the butter, brown sugar and honey into an 8”x8” pan that has been sprayed with non-stick spray, put it in the oven and turn it on to 350°F.

In a large bowl, combine flour, baking powder, sugar and salt. Add the milk and canola oil and stir by hand just until you have a soft dough. Do not overmix!

On a lightly floured surface, pat or roll the dough into a 9” x 14” rectangle. Sprinkle with brown sugar, cinnamon and raisins or nuts. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 9 biscuits using dental floss or a serrated knife, and place cut side down in the pan.

Bake for 20 minutes, until golden and bubbly. Invert onto a platter while still warm.

Makes 9 sticky biscuits.

Per biscuit: 270 calories, 9 g total fat (2.2 g saturated fat, 4.4 g monounsaturated fat, 2 g polyunsaturated fat), 3.6 g protein, 44 g carbohydrate, 7.7 mg cholesterol, 0.9 g fiber. 30% calories from fat.

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April 02 2010 | bread and breakfast | 23 Comments »