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    Red Band Cinnamon Biscuits


    Source of Recipe


    recipecircus/Beth Hayes

    List of Ingredients














    2 cups all-purpose Red Band Flour
    1 tablespoon plus 1 teaspoon baking powder
    � teaspoon salt
    3 tablespoons sugar
    � teaspoon cream of tartar
    � cup shortening
    2/3 cup milk
    2 tablespoons butter, melted
    � 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, � inch thick; brush with melted butter. Sprinkle with the combined mixture of � cup sugar and 1 tablespoon cinnamon. Sprinkle with a � 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


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


 

 

 


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