By Tracey
Cinnamon Swirl Cream Biscuits
from Cook’s Illustrated
(Note: the recipe calls for a 10-inch pie plate but I don’t have one and used a 9-inch without a problem.)
Ingredients:
Dough
- 2 cups unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
Filling/Topping
- 1 tablespoon unsalted butter, melted
- 2 tablespoons packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon egg white
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon vanilla extract
Directions:
Preheat oven to 425 F with a rack in the upper third.
In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface, leaving behind any dry, floury bits that weren’t incorporated. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time (you probably won’t need all of it), until those dry pieces are moistened. Turn out and add to the rest of the dough. Knead the dough for about 30 seconds, or until smooth.
Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 10-inch pie plate. Repeat with all pieces.
Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the egg white, confectioners’ sugar and vanilla together in a small bowl until smooth. Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I thought they were still good on the second day, I just microwaved them for 10-15 seconds first).
