Hello!
You're out enjoying the sunshine, aren't you? Possibly on a walk, checking your phone/email/facebook. Feeling healthy, bright and springy, right? I mean... it's gorgeous outside. For real.
... But here I come shoving cinnamon biscuit thingies in your carrot-crunching face. I'm so mean.
Hopefully you'll forgive me and make these before you remove me from your friends list/twitter feed/blog roll/list of people you'd invite over for dinner. I'd like us to remain... close.
(Not creepy close... just, tight.)
So allow me to put you out of your misery upfront: This is a pastry hybrid, hell-bent on making you swoon over your morning coffee. Part cinnamon roll, part biscuit from heaven. I'd imagine NPH would eat something like this on a crisp autumn morning. NPH loves himself some crazy hybrid food, kids. LOVES IT.
When you're making this, keep thinking... chilled. Every time I finished one step, back into the fridge it'd go. Keeping things chill(ed) will turn out better biscuits later. Trust.
When they bake up, they'll remain a blonde, barely-toasted color. Pillowy, soft, and tender... biscuits to make you shed a tear (instead of a pound... sorry).
Also, do consider this when you have overnight company and you want to make something other than pancakes/french toast. Super easy biscuits for your loveys - you'll have them coming back every weekend.
Side Note: Cori bought her wedding shoes already. SHE'S SO PREPARED. (they're silver converse sneakers... this is why it works)
Biscuit Cinnamon Rolls
Adapted from Joy the Baker (her new cookbook is out now!)
the biscuits:
3 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
3/4 cup salted butter, cold and cubed (plus more for greasing the pan)
1 egg, lightly beaten
3/4 cup buttermilk, cold
1 teaspoon vanilla extract
the filling:
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons salted butter, melted
*preheat the oven to 400 degrees; grease the bottom and sides of an 8"x8" square pan*
Sift together the flour, sugar, baking powder and soda in a large bowl. Add the salted butter and cut in with a pastry blender (or your hands... which is super fun!). You will want it to look like large oat flakes. In a small bowl, combine the egg, buttermilk and vanilla, whisking with a fork just slightly. Pour all of the wet ingredients into the dry ingredients, and mix with a wooden spoon until you get a very shaggy, dry-ish dough.
On a lightly floured surface, turn out the shaggy dough (try to keep it together.. which may be difficult at first), and pat into a disk. Place in the refrigerator for 10 minutes. Meanwhile, make the filling.
In a small bowl, combine the sugars, cinnamon and nutmeg. Set aside.
Remove the dough from the refrigerator and place on a lightly floured work surface. Roll out until it is about 1/2 inch thick, and about 12"x10". Brush the melted butter completely over the surface of the rectangle, saving some for the tops of the rolls. Cover the dough and melted butter with the filling mixture, making sure to get all the way to the edge (except for one of the short edges).
Roll carefully into a cylinder, then slice with a sharp knife into 1 inch rolls. Place the rolls into the prepared pan, and brush with the remaining melted butter. Bake for 13-15 minutes, or until the tops of the biscuits are lightly golden. Remove from the oven and place on a wire rack to cool slightly. These babies are best if eaten warm (possibly with melted butter and powdered sugar on top).