CIN­NA­MON DROP BIS­CUITS

HANDS-ON TIME 20 min. TO­TAL TIME 35 min.

Better Homes & Gardens - - Recipes -

2 cups all-pur­pose flour 1 Tbsp. bak­ing pow­der 1 tsp. gran­u­lated sugar 1 tsp. salt

10 Tbsp. cold un­salted but­ter, cut up 1 ¹∕4 cups but­ter­milk 1 tsp. vanilla

2 Tbsp. melted but­ter 2 Tbsp. packed brown sugar 1 tsp. ground cin­na­mon

1. Pre­heat oven to 400°F. Line a bak­ing sheet with parch­ment pa­per.

In a large bowl com­bine flour, bak­ing pow­der, gran­u­lated sugar, and salt. Us­ing a pas­try blender, cut in cold but­ter un­til mix­ture re­sem­bles coarse crumbs. Make a well. Stir in but­ter­milk and vanilla un­til just com­bined.

Drop dough into ¹∕4- cup mounds onto pre­pared bak­ing sheet to form 12 bis­cuits. Brush with melted but­ter. In a small bowl com­bine brown sugar and cin­na­mon; sprin­kle over tops. Bake 15 to 17 min­utes or un­til golden brown and a tooth­pick comes out clean. Let cool. Makes 12 bis­cuits.

MAKE-AHEAD TIP Freeze bis­cuits in an air­tight con­tainer up to 3 weeks. To thaw, bake 10 min­utes at 350°F.

PER BIS­CUIT 200 cal, 12 g fat, 32 mg chol, 281 mg sodium, 20 g carb, 1 g fiber, 4 g sug­ars, 3 g pro.

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