Cinnamon Biscuits Recipe With Pecan Topping
In You Be Sweet (Thomas Nelson, Inc., 2012), a compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand a dessert decadent and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it! The following excerpt comes from chapter 10, “Mary Beth Has a Bridal Shower.”
You can purchase this book from the GRIT store: You Be Sweet.
More from You Be Sweet
Cinnamon Biscuits Recipe
Makes 12 cinnamon biscuits
1 cup heavy whipping cream
1 1/2 cups all-purpose flour, plus extra for dusting
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 cup brown sugar, firmly packed
1 1/2 tablespoons cinnamon
3/4 cup brown sugar, firmly packed
3 tablespoons heavy whipping cream
3/4 cup pecans, finely chopped
1 teaspoon vanilla extract
To make the biscuits:
Preheat the oven to 425 degrees. Lightly grease an 8-inch baking pan.
In a medium mixing bowl, whip the cream with an electric mixer on high speed until soft peaks form. In a small bowl, mix the flour, baking powder, and salt. Add the flour mixture to the whipped cream, stirring with a spatula, to form a stiff dough. Turn the dough out onto a lightly floured board and knead for about 1 minute.
Roll into a 12 x 9-inch rectangle, 1/4-inch thick. Brush with melted butter and sprinkle evenly with the brown sugar and cinnamon. Roll up from the long end to enclose the brown sugar mixture, pinching the seams together. Cut into 1-inch slices. Place the biscuits flat side down and close together in the prepared pan. Bake 12 to 15 minutes or until golden brown. While the biscuits are baking, prepare the topping.
To make the pecan topping:
Combine the brown sugar, cream, pecans, and vanilla in a small bowl. When the biscuits are done, spread the topping over the cinnamon biscuits and return them to the oven for an additional 4 minutes or until the topping is bubbly.
This excerpt has been reprinted with permission from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, published by Thomas Nelson, Inc., 2012. Buy this book from our store: You Be Sweet.
Grow Great Garlic: Tips from Years of Growing
Photo by Sarah Joplin Any time you have even relative success in the garden, it is cause for celebration. I’ll admit that garlic is pretty easy to grow, but like anything, the added qualifier is: if you know how. We’ve grown garlic for a number of years and learned along the way. In turn, our […]
Practicality of the Pressure Canner
Follow this advice for low-acid food and stick to the pressure canning safety guidelines for easy year-round food preservation.
Start Preparing for Food Self-Sufficiency Today
Photo by Jenny Underwood The sentiment that our world as we know it may come to a collapse is one we hear increasingly often. The general consensus can seem to be, oh well, I’ll just grow a big garden and live off the land. While this may be possible and is definitely an aspiration I […]