Fluffy, golden and oh so delicious! Make some biscuits with us as we learn from a bakery well-known in the south!
You'll need to have these items on hand to follow along! Mix all together don’t over kneed roll out to about an inch and half thick and cut. bake on baking sheet at 400 for 15 to 20 minutes.
6 cups Unbleached all purpose flour
3 sticks butter
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
Biscuit Cinnamon Rolls
- 3 tablespoons unsalted butter — melted
- 1/4 cup granulated sugar
- 3 tablespoons brown sugar — light or dark
- 1 teaspoon ground cinnamon
- 3/4 cup finely chopped toasted pecans — divided
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons low fat buttermilk — or substitute regular milk
- Prepare the dough as above.
- Scrape the dough onto a lightly floured work surface and pat it flat. With a floured rolling pin, roll the dough into a 16 x 12-inch rectangle that is about 1/4-inch thick.
- For the filling: Brush the surface of the dough with the 3 tablespoons melted butter. In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon. Scatter the mixture evenly over the butter, leaving a 1/2-inch border on all sides. Sprinkle 1/2 cup of the chopped pecans on top.
- Starting with the short (12-inch) side, roll the dough up tightly into a log, patting it as you go to help seal it. Trim 1/4-inch of dough off of each end so that they are even. With a very sharp knife, cut the log into 8 equal pieces. Arrange the rolls in the prepared baking dish, spacing them evenly (they will expand when baked). Bake until puffed, golden brown, and flakey, about 25 to 35 minutes.
- While the rolls bake, prepare the glaze: in a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons buttermilk. If you desire a thinner glaze, add a little more buttermilk, until your desired consistency is reached. Drizzle over the warm rolls, then sprinkle the remaining 1/4 cup chopped pecans on top. Enjoy!