Recipe by Jenn
"These biscuits taste great with fruit jam or nut butter."
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1 1/2 cups
nonfat dry milk powder
These were pretty good. It was a base for an apple buckle. I halved the dough and added a dash of ginger and put it in the fridge. I sliced up 2 apples and tossed them with applesauce and cinnamon sugar and put them in an 8x8 baking pan. I rolled the dough on a floured breadboard into an 8x8 square and put it over the apple mixture and pressed it down lightly and sprinkled with cinnamon sugar. Cooked at 400 for 25 minutes.
I am giving these 5 stars because I very much enjoyed the warm comforting flavor of them. When I made these, I had no canola oil so I used regular vegetable oil instead. To bake them, I initially set my convection oven to 400 and baked for the first 6 minutes as instructed. After 6 minutes I went to put the sugar on and the biscuits were already beginning to brown, although I could tell by poking them that the middles were still raw. So I turned the oven down to 350 to finish off the baking and this worked nicely. I agree with the other reviewer who said it would be better for the sugar to be put on top before you bake them at all; as these are now, the sugar falls off very easily. So next time I would put the sugar on before baking and then convection bake at 350 (I would recommend 375 for non-convection) for about 14 minutes or until golden. When I ate one of these (warm out of the oven, none of that "waiting for things to cool" business!), I tried several different toppings: nutella, peanut butter, strawberry rhubarb jam, and honey. My favorite was the jam, but the others were great too, with the peanut butter being my least favorite.
weeeellll... I really like the flavor of these, but unfortunately, they burned. I think the time is too long, or the temp too high. I will def try again at a lower temp - and also put the sugar on before baking. it doesn't stick after they have baked for a while. I love scones and cardamom, so I will def try these again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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