Biscuits, Glazes, Sauces

Spiced Holiday Biscuits

rpic_20170705141937_lg

Prep Time: 25 Minutes

Total Time: 45 Minutes

rpic_20170705141937_lg

Ingredients

For Biscuits:

  • 2 C. all-purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. kosher salt
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Cloves
  • 1 tsp. Spice Islands® Ground Allspice
  • 1/2 tsp. black pepper
  • 8 Tbsp. unsalted butter, cold and cut into pieces
  • 1/2 C. sour cream
  • 1/4 C. whole milk
  • 1 Tbsp. Maple Grove Farms® Pure Maple Syrup

For Caramel Sauce: 

  • 1 C. light brown sugar
  • 8 Tbsp. unsalted butter (cold and cut into bits)
  • 1/2 C. heavy cream
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 C. toasted hazelnuts, chopped (optional)

Directions

  1. Stir together flour, baking powder, baking soda, salt, granulated sugar, cinnamon, ginger, cloves, allspice, and black pepper. Cut in butter until mixture resembles coarse crumbs.
  2. In a separate bowl, whisk together sour cream, whole milk and maple syrup. Pour the liquid mixture into the dry mixture, and mix until dough holds together.
  3. Roll dough out on floured surface to 1/2-inch thick in a rectangle shape. Fold in half and roll again to 1/2-inch thick. Fold in half again and roll to 3/4-inch thick.
  4. Cut dough into 10 rectangles and place on greased sheet pan.
  5. Bake at 400° F. for 12-15 minutes or until golden brown.
  6. To make caramel sauce, combine brown sugar, butter, heavy cream and cinnamon together in a medium saucepan and heat over medium-low heat. Cook until thickened, about 7-8 minutes, stirring occasionally.
  7. Remove from heat and let cool. Drizzle biscuits with caramel sauce. Top with toasted hazelnuts.

Spiced Holiday Biscuits

rpic_20170705141937_lg

Prep Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

For Biscuits:

  • 2 C. all-purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. kosher salt
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Cloves
  • 1 tsp. Spice Islands® Ground Allspice
  • 1/2 tsp. black pepper
  • 8 Tbsp. unsalted butter, cold and cut into pieces
  • 1/2 C. sour cream
  • 1/4 C. whole milk
  • 1 Tbsp. Maple Grove Farms® Pure Maple Syrup

For Caramel Sauce: 

  • 1 C. light brown sugar
  • 8 Tbsp. unsalted butter (cold and cut into bits)
  • 1/2 C. heavy cream
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 C. toasted hazelnuts, chopped (optional)

Directions

  1. Stir together flour, baking powder, baking soda, salt, granulated sugar, cinnamon, ginger, cloves, allspice, and black pepper. Cut in butter until mixture resembles coarse crumbs.
  2. In a separate bowl, whisk together sour cream, whole milk and maple syrup. Pour the liquid mixture into the dry mixture, and mix until dough holds together.
  3. Roll dough out on floured surface to 1/2-inch thick in a rectangle shape. Fold in half and roll again to 1/2-inch thick. Fold in half again and roll to 3/4-inch thick.
  4. Cut dough into 10 rectangles and place on greased sheet pan.
  5. Bake at 400° F. for 12-15 minutes or until golden brown.
  6. To make caramel sauce, combine brown sugar, butter, heavy cream and cinnamon together in a medium saucepan and heat over medium-low heat. Cook until thickened, about 7-8 minutes, stirring occasionally.
  7. Remove from heat and let cool. Drizzle biscuits with caramel sauce. Top with toasted hazelnuts.

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