What a Monday! It was not the greatest day in the world but that happens right? Work was a bit of a “GONG” show but I survived. We did make some decent progress on the house as the elevations are complete and I received my plumbing quote. So we are pretty happy about that aspect. I am submitting the application for the building permit this afternoon and hopefully things will go smooth.
As promised in yesterdays post, I thought I would share with you a baking technique that will make you and your guests quite excited. Take a basic biscuit dough enhanced with buttermilk and turn it into both an amazing biscuit or tasty cinnamon rolls. All I could say as we set out on this project was ” You are GENIUS“.
The results were second to none. The texture of both the biscuits and the cinnamon rolls were soft and fluffy. The biscuits, touched with butter, was a melt in your mouth experience. For the cinnamon rolls – the caramelization of the butter and sugar on the bottom of the pan was amazing. As we all know they are not the healthiest snacks in the world they should probably be eaten in moderation (if possible).
Ingredients
- 4 Cups all-purpose flour
- 4 Tsp. baking powder
- 1 Tsp. salt
- 1 Tsp. Baking Soda
- 2 Tbsp. granulated white sugar
- 1/2 Cup shortening, cut into small pieces
- 2 Cup buttermilk
- 1 large egg, lightly beaten
- 1/4 Tsp. Cream of Tartar
- 1 large egg, lightly beaten with 1 tablespoon buttermilk
- 1/2 Tsp. Cinnamon
- 3 Tbsp. Brown Sugar
- 2 Tbsp. Butter
Biscuit Topping:
Cinnamon Rolls:
Method
- Preheat oven to 400 Degrees F.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt, cream of tartar and sugar.
- Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).
- Add the milk, slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
- Place dough on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Divide the dough into two pieces and set one aside.
- Roll out dough to about 3/4 inch thickness.
- Cut out biscuits with a lightly floured cutter of your choice ( I use a small glass ).
- Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 – 15 minutes or until the tops are golden brown.
- With the second piece of dough roll 1/2 inch thick.
- Melt butter, cinnamon and brown sugar in the microwave.
- Spread the mixture onto the rolled out dough.
- Roll the dough up into a tight roll and slice into 1 inch thick.
- In a 9 x 13 pan, add a little butter and brown sugar to the bottom.
- Place sliced cinnamon rolls to the pan.
- Bake 18 minutes until golden brown. Let cool and then flip them over on a wire rack.
- ENJOY!
Zesty Tip: When working with dough, you do not have to over work the dough, get it together, give it a few kneads and get it on the pan.
So there you have it. A great way to create two different enjoyable treats with one batch of dough. I hope you have a great day at whatever you do and I will be back to see you tomorrow.
Take care
zesty
{ 16 comments… read them below or add one }
Yes I can say Cinnamon Rolls!!! My favorite =)
WOW! Those looks absolutely amazing. So much better than buying them at the store in a carton, or frozen! Thanks for the step by step directions, and the great pictures! I’m eating my cereal right now (BORING), but now I want a cinnamon roll!!!
YUM! Look at all that brown sugar and cinnamon! I am a sucker for caramelization!
holy moly
i have buttermilk that needs to be used, too! biscuits may be in my future…
AH-MA-ZING!!!!! I want!
I love that you said work was a gong show! Haha! Those cinnamon rolls look SERIOUSLY good!
ahhh building permits..What a pain in the ass!!!
Love your rolls
Homemade biscuits are the best
My mom always used to mix some grated cheddar into hers.
ooh, i was goingn to say i don’t know which i’d make first, but cinnamon rolls would surely win out
Holy yum – I want me some of those right now!
What’s the difference between shortening and butter?
this is so yummy
Those cinnamon rolls are calling out for me!
Oh my goodness – how delicious – and easy!
I just made them–they’re all in the pan, and I’m giving them to a friend for her birthday to cook tomorrow morning! I can’t wait to see what she thinks! Thanks for the easy recipe
They turned out wonderfully! We baked them the next morning. I actually didn’t have buttermilk and used low-fat plain yogurt instead. http://aofa.wordpress.com/2009/07/01/2-cinnamon-snakes-make-good-cinnamon-rolls/
Do you really think we need all the pictures you included in order to understand this recipe? Is that not the point of including a photo? or is the real purpose to use that neat digital camera you have as many times as possible whether or not it adds to the clarity of the post or not? Less can be more… really.