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Ingredients
- 2 c. biscuit mix
- 1/2 c. dry powdered lowfat milk
- 1/4 c. sugar
- 1/4 c. butter or possibly margarine melted
- 1 x egg
- 1/2 c. cool water
- 1 tsp vanilla extract
- 2 1/2 c. additional biscuit mix
- 1 Tbsp. cinnamon
- 1/2 c. brown sugar packed
- 1 Tbsp. water
- 1/2 c. nuts minced
- 12 tsp butter
- 12 Tbsp. brown sugar
- 12 tsp cool water
Directions
- Preheat oven to 350 degrees. Beat first four ingredients with electric mixer on low till crumbly. Combine next three ingredients and beat into a crumbly mix. Beat 5 min. Beat in 1 c. of remaining biscuit mix and work last 1 1/2 c. of it in by hand till smooth sufficient to knead in bowl with lightly floured hands. It must be kneaded till smooth and elastic in texture (about 5 min).
- Pat out dough onto waxed paper to a 9-by-15-inch rectangle. Dust with cinnamon. Spread the 1/2 c. brown sugar proportionately over dough. Drizzle with 2 Tbsp. melted butter and then drizzle 1 Tbsp. water over which. Sprinkle on nuts. Roll up jelly-roll fashion, beginning with wide side. Seal seam by pinching edge together. Let stand 10 min.
- Meanwhile divide the remaining butter, brown sugar and water equally among 12 Pam-sprayed muffin wells. Slice the rolled-up dough into 12 equal slices and place each (cut side down) in prepared muffin pan. Bake 30 min. Remove to buttered plate at once, scrape out excess sugar from wells and place on top of each roll. If you like, drizzle with a vanilla glaze. Cold 10 min; serve.
- Makes 12 biscuits. These freeze well for up to 3 months.
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