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Coffee Cake Biscuits




Source of Recipe


Internet


Recipe Introduction


When you make the dough for these clever biscuits, which are so unusual on a breakfast or brunch buffet, be sure to cut out the rounds about 3/4 inch thick so they'll resemble plump little coffee cakes. The hostess on Long island who introduced me to them served two different jams to be spread over the tops, but, frankly, I think the biscuits stand very well on their own. Sometimes I do like to use half granulated sugar and half light brown in the nut mixture for added flavor. Serve these biscuits as hot as possible direct from the baking dish.



List of Ingredients




2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons chilled lard or vegetable shortening
1 cup sour whole milk
1/2 cup finely chopped walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon


Recipe



1. Preheat the oven to 425°F.

2. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Add the lard and cut it in with a pastry cutter till the mixture is mealy. Add the milk and stir just till a soft, sticky dough forms, adding a little more sour milk if necessary.

3. Transfer the dough to a lightly floured work surface and knead about 8 times. Pat out the dough 1/2 to 3/4 inch thick and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds.

4. Arrange the rounds on a baking sheet about 1/2 inch apart and bake in upper third of the oven till golden brown, about 15 minutes.

5. Butter a large, shallow baking dish and set aside.

6. On a plate, combine the walnuts, sugar, and cinnamon and stir till very well blended. Carefully dip both sides of the biscuit rounds into the melted butter, then the pecan mixture, and arrange them in the prepared baking dish about 1/2 inch apart. Bake in center of the oven till golden brown, 12 to 15 minutes. Serve hot.

Makes 1 dozen coffee cake biscuits