The doctor recently put me on medication for a short period where I had to eat breakfast. I am not a fan of breakfast unless it is something like cinnamon toast or anything resembling cinnamon toast.
I will happily eat these simple pinwheels, but the downfall is I can’t stop at just one.
You can ice these pinwheels because the tops are very nondescript when they come out of the oven.
I however just love to eat them warm, but they must be turned upside down on the plate for me because the bottoms are gooey, cinnamony ( is that a word?), heaven.
I never buy biscuit mix but I do keep my own stored in this container with a copy of the recipe in a baggie inside.
The container is big enough that I can just throw all the ingredients inside and then cut the shorting into the flour with my very clean fingers and hands.
The baggie keeps the recipe in tact, down in the flour, and I never have to search for my recipe when I run out of homemade biscuit quick.
homemade biscuit quick
5 cups all purpose flour
3/4 cup nonfat dry milk
1/8 cup baking powder
1 tablespoon salt
1/2 tablespoon cream of tartar
1/8 cup sugar
cut in 1 cup non trans fat shorting
store tightly covered at room temperature and use in any recipe that calls for biscuit mix.
2 cups homemade biscuit quick
2/3 cup milk
1/2 stick butter
3/4 to 1 cup packed brown sugar
1 tablespoon cinnamon
Mix your milk with your biscuit mix to form a very sticky dough. Flour a work surface well and mound the dough to knead about 3 – 4 times. Roll dough out into a rectangle.
In a glass measure melt your butter, brown sugar and cinnamon together in the microwave. Spread this mixture on top of your dough rectangle and then top with pecans.
starting with a long edge of the rectangle roll the dough so the sugar mixture is inside. Cut 3/4 inch pieces and place cut side down in greased muffin tins.
Bake in a 400 degree preheated oven for about 12 – 15 minutes. Remove from tins while still warm and serve warm.
You can ice them with a powder sugar icing if you wish.