When the dough is of
this consistency, drop it by spoonfuls in shallow pans, as in Fig. 13,
or on baking sheets. Then bake the biscuits in a hot oven for 18 to
20 minutes.
61. PINWHEEL BISCUITS.--To create variety, a baking-powder biscuit
mixture may be made into pinwheel biscuits, a kind of hot bread that is
always pleasing to children. Such biscuits, which are illustrated in
Fig. 14, differ from cinnamon rolls only in the leavening agent used,
cinnamon rolls being made with yeast and pinwheel biscuits with
baking powder.
PINWHEEL BISCUITS
(Sufficient to Serve Six)
2 c. flour
1 tsp. salt
4 tsp. baking powder
2 Tb. fat f
3/4 c. milk
2 Tb. butter
1/3 c. sugar
1 Tb. cinnamon
3/4 c. chopped raisins
To make the dough, combine the ingredients in the same way as for
baking-powder biscuits. Roll it on a well-floured board until it is
about 1/4 inch thick and twice as long as it is wide. Spread the surface
with the 2 tablespoonfuls of butter. Mix the sugar and cinnamon and
sprinkle them evenly over the buttered surface, and on top of this
sprinkle the chopped raisins. Start with one of the long edges and roll
the dough carefully toward the opposite long edge, as shown in Fig. 15.
Then cut the roll into slices 1 inch thick. Place these slices in a
shallow pan with the cut edges down and the sides touching.
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