Yield: 9 biscuits
Cinnamon Sugar Filling
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg, (can be omitted)
- 2 1/2 cups unbleached white flour
- 2 tablespoons brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups plus 1 tablespoon heavy cream
- 3/4 cup confectioners’ sugar
- 4 to 6 teaspoons milk or heavy cream
Preheat the oven to 400 degrees F.
For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.