Life is Too Short to Eat Bad Food: Flaky Cinnamon Biscuits

I’m cooking healthier and also very interested in finding ways of using everything in some manner.  So after making homemade ricotta (really yummy & post coming soon) I saw a post which talked about creative chefs who use whey, rather than throwing it away.   Really ??  Whey is re-usable ??  It isn’t just a waste product.
I was so surprised when Google produced all kinds of ways to use whey…..one of which as a substitute for buttermilk in breads.   Plus, it has lots of probiotics & is very high in protein.   Now, that’s a great excuse to make biscuits.
Thankfully, Salad-In-A-Jar  is a very creative chef who has lots of ways to eat healthier.  She even has a Ways to Use Whey post.     How can you not love a food blog her post “how to eat dessert without dieting” ??And….lucky for me, one of the ways is super Flaky Biscuits with layer upon layer of Cinnamon…. who can pass that up ???   So I tried it and WOW !!!
The instructions are really easy, especially with the included video.   It took less than 10 minutes to make & 15 minutes later I was in a little bit of heaven with warm cinnamon biscuits and coffee on a lazy Sunday morning.    Thank You, Paula.    ENJOY !!!
FLAKY BISCUITS with a MILLION LAYERS OF CINNAMON  
(from Salad-In-A Jar)
2     c     flour
2     T    sugar
2     tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
6     T     butter
2     T     shortening
1/2 c     whey + 1 tablespoon extra if necessary OR 3/4 cup buttermilk
1     tsp  sugar + 1 teaspoon cinnamon for layers
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper, silicone baking
mat or lightly grease.
2. Place dry ingredients together in food processor bowl. Pulse 3 times.
3. Add cold butter and shortening, sliced into small pieces. Pulse 8 times to cut into flour until
you have pieces of various sizes resembling oatmeal, peas, and cornmeal all mixed
together.
4. Pour whey over mixture and pulse about 8 times just until mixture starts to stick together.
5. Turn out onto floured surface.
6. Knead about about 3-4 times until you have a cohesive ball of dough. Use your hands to
gently push dough into a square shape.
7. Use a rolling pin to roll out dough about 1/2 inch thick. Sprinkle cinnamon-sugar mixture
over 2/3 of the dough. Fold uncoated third of the dough over on top of the cinnamon
layer and then the other third on top of that one.  Repeat process one or two
more times.
8. Roll dough to 1/2 inch thick and cut into 12 squares with a sharp knife. Use a greased
cookie sheet or one covered with parchment paper or silicone mat.
9. Slice into 12 biscuits and use tip of sharp knife to lift onto prepared pan.
10. Brush with melted butter if desired and sprinkle with regular or sanding sugar.
11. Bake at 425 for 5 minutes. Reduce temperature to 400 degrees for another 12 minutes.
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About Pat Thomas

As an amateur gourmet who loves what food brings to our lives other than the needed nutrition. I share all my foodie experiments with friends & family. Thankfully they are usually delighted but always kind with whatever I've cooked up.
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