Okay, this is another one from Biscuit Bliss, which I just reviewed for the Daring Kitchen. I was experimenting with different types of biscuit, because not being a Southern grandmother, I had never really been into them so much. This book totally changed my mind, but that’s another story.
I made these for Mr. Gorilla and I the other day, and we ate the entire batch withing twenty minutes of them leaving the oven. Seriously. Yes, we are pigs, but it’s totally justified when you consider the fact that biscuits go stale really fast, and the only way to get your effort’s worth is to eat them fresh. That’s my excuse.
I altered the recipe a little, because I like over-the-top sweet, so I’m going to post my version. If you want the real version, buy the book.
Maple Pinwheel Biscuits
(adapted from Biscuit Bliss by James Villas)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons sugar
6 tablespoons butter, cut into bits
2/3 cup whole milk
1/2 cup chopped pecans
1/3 cup brown sugar
cinnamon to taste
1 cup maple syrup
Preheat oven to 425, grease a 9-inch cake pan and set aside.
Combine flour, sugar, salt, and baking powder in a large bowl.
Cut in half of the butter until mixture is mealy.
Add milk gradually, and stir until a soft dough forms. You may not need all of the milk!
On a floured surface, roll dough out to a rectangle about 1/2 inch thick. Sprinkle the remaining butter bits over the surface.
Sprinkle the cinnamon and brown sugar over the surface, and top with half of the nuts. It should be looking quite yummy by now.
Roll the dough lengthwise, like a jellyroll, and cut into 1-inch slices.
Place the slices in the pan, drizzle the tops with syrup, sprinkle with the remaining nuts, and bake for 15-20 minutes or until cooked through.
Drizzle with powdered sugar icing if you would like. I did. ‘Twas yummy.
I promise you, these will not last.