Cedar House

Specialty Recipe

Cinnamon Swirl Biscuits

Ingredients - Filling:

2/3 cup brown sugar, packed firmly

1-1/2 teaspoons ground cinnamon

1/2 cup finely chopped walnuts

1/4 cup dried currants or raisins

Ingredients - Biscuits:

2 cups all-purpose flour

2 Tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (room temperature)

2/3 cup buttermilk

3 Tablespoons unsalted butter, melted

Preheat oven to 425 degrees. Butter two 8-inch cake pans.

Filling: In a small bowl, mix together brown sugar, cinnamon, walnuts, and currants/raisins. Set aside.

Biscuits: Sift flour, granulated sugar, baking powder, baking soda, and salt into large bowl. Add 1/2 cup butter and with a pastry blender or fingertips, blend in with dry ingredients until the mixture resembles fine bread crumbs. Add buttermilk and stir until dough forms.

Turn dough onto a floured work surface and knead gently 10 times. Push and shape dough into a rectangle 12 inches long and 4 inches wide. Brush with the 3 Tablespoons of butter. Spread filling over the dough and press gently. Starting at one of the long sides of the rectangle, roll the dough into a tight cylinder. Using a sharp knife, cut the roll into slices 1 inch thick.

Place the sliced biscuits, cut side down and about 1/2 inch apart, in the pans. Bake until the biscuits are puffy and lightly browned, about 15 minutes. Best served warm.

Makes: About 1 dozen

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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