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RED BAND CINNAMON BISCUITS

Source of Recipe

Tarheel Recipes


Recipe Introduction

RED BAND BEST BISCUIT CONTEST 1st Place, Natalie Liles, Fuquay-Varina, NC

List of Ingredients


2 cups all-purpose Red Band Flour
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
3 tablespoons sugar
½ teaspoon cream of tartar
½ cup shortening
2/3 cup milk
2 tablespoons butter, melted
¼ cup sugar
1 tablespoon ground cinnamon
1 teaspoon cinnamon



Recipe

Combine first 5 ingredients and 1 teaspoon cinnamon; cut in shortening until mixture resembles coarse meal. Add milk stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 4 times. Roll dough to 20x10 rectangle, ¼ inch thick; brush with melted butter. Sprinkle with the combined mixture of ¼ cup sugar and 1 tablespoon cinnamon. Sprinkle with a ½ cup chopped, toasted pecans. Cut the dough lengthwise into five 2 inch wide strips. Stack strips, cinnamon side up on top of each other. Cut the stacks into 2 inch wide sections. Place each stacked section; cut side down, into lightly greased muffin pans. Bake at 425 degrees for 12 minutes or until lightly browned. Glaze with mixture below.

Glaze


½ cup powdered sugar
3 teaspoons milk
¼ teaspoon vanilla
Whisk together and drizzle over biscuits