These pretty, delicious and easy to prepare biscuits were found in Kitchen to Kitchen a feature in The Houston Chronicle. Hope you enjoy.
- For the topping:.
- Combine ingredients in a saucepan and cook over medium heat until butter and sugar melt, about two minutes.
- Divide the topping among a standard muffin tin.
- Do not line the muffin tin with paper baking cups.
- For the biscuits:.
- Preheat the oven to 425 degrees.
- Sift the flour, salt and baking powder into a large bowl.
- Cut in the shortening with two knives or a pastry blender until it forms coarse, uneven crumbs.
- Add the milk.
- Mix well, but with a light touch.
- On a flour-dusted surface,roll the dough into a large rectangle.(approx 11x9).
- Spread with butter.
- Mix the sugar and cinnamon and sprinkle it over the dough.
- Roll as you would a jelly roll and slice into 12 biscuits.
- Place a single biscuit in each muffin cup.
- Bake until golden, about twenty minutes.
- Cool a couple of minutes,then invert cautiously onto a plate,taking care that the sticky topping doesnt burn you.
These are wonderful, Peggy Lynn! The biscuits have great texture, and the topping and filling add just the right amount of flavor and sweetness. They are perfect as is, but if you would like a stronger citrus flavor, it could be interesting to try adding a little fresh orange zest to the dough. I put the muffin tin on a large, parchment-lined baking sheet in case there were any overflows. I only had one small drip, but I would suggest doing so as a precaution, depending on your particular muffin tin (or use foil--I think I just grabbed the parchment paper out of habit, since I always bake with it). I did reduce the oven temp, since I was using a convection oven. Enjoyed very much--thanks for posting!
Fantastic! These have great biscuit texture and a delicious carmalized glaze. I used brown sugar in the filling and added about a teaspoon of zest to the topping. I baked them for about 17 minutes, and they could have been taken out even earlier - my oven runs hot though, so just keep your eye on them. Be sure and take these out of the pan before the topping sets and don't even think about using anything other than non-stick! Mine weren't quite as pretty as the stunning photo by GaylaJ, but they sure tasted great!
These are pretty good! I used 1 cup white flour and 1 cup wheat flour. I thought they were pretty easy to make but I would have liked a bit more orange flavor...maybe some grated orange peel?