My new breakfast love, which changes up the yogurt/fruit and keeps it low fat, is the raspberry gratin from smitten kitchen.
makes 4 extra-large biscuits
- 2 cups all purpose flour
- 1 tablespoon dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups heavy cream*, divided
- 1/2 cup cinnamon chips
- 3/4 cup confectioner's sugar
- 1 teaspoon vanilla
- Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan, or line it with one sheet of parchment paper, hanging over the sides.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt, breaking up any large clumps in the brown sugar.
- Pour in 1 1/4 to 1 1/2 cups of the cream — just enough to make a thick, fairly wet and sticky dough — and mix quickly, just until combined.
- Dump the dough out on a floured countertop and pat into a long, thick rectangle. The dough will be firm, yet wet and sticky.
- Slice the rectangle into 8 equally-sized squares. Lay half the squares in the prepared baking pan. Sprinkle about a tablespoon and a half of cinnamon chips over each square.
- Cover the cinnamon chips with a second square of biscuit dough and lightly press the edges to seal. Repeat with each biscuit. Top the biscuits with the remaining cinnamon chips.
- Bake for 14 to 16 minutes, or until the biscuits are barely golden on the outside and just cooked through.
- Remove from the oven and use a knife to spread and smear the now hot cinnamon chips on top of the biscuits.
- Whisk together the remaining 1/2 cup cream, confectioner's sugar, and vanilla.
- Lightly drizzle the biscuits with this glaze (you may not want to use all of the glaze). Serve and eat while hot.
Giant Gooey Cinnamon Breakfast Biscuits
4/ 5Oleh Arbuzs Corps