Girls Night in Biscuits
The past few weeks have yielded nothing short of insanity. They were chock full of birthdays, graduations, dad’s day, seminars, sickness and unfortunately, even a funeral. All of this has produced one tired, uninspired baker who’s been pushing the laundry that needs to be folded further and further down the couch in an effort to unwind for 15 minutes before passing out. My sister and I created these caloric treats which are a much quicker version of a cinnamon bun to aid in the winding down process The biscuit is buttery and fluffy with a sweet and crunchy toffee bar filling that make it almost impossible to eat just one.
One Year Ago: Butterfinger Brownie Bites
Girls Night In Biscuits
Yields 8 biscuits
See my Fluffy Biscuit recipe post for full step by step pictures on making the biscuits
2 ounces of a toffee bar candy bar (about 1 1/2 standard size heath bars)
3/4 cup pecans
1/3 cup lightly packed brown sugar
2 tablespoons butter, melted
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, cold and cut into pieces
1 1/4 cup milk, cold
2 ounces unsalted butter
4 ounces cream cheese
1/4 cup milk
1/2 cup powdered sugar
1. Preheat oven to 450 degrees (F). Butter a 9 inch round cake pan and set aside. Place the toffee bar and pecans in a food processor and pulse until finely chopped. Transfer to a small bowl and stir in the brown sugar. Set aside.
2. In a large bowl whisk the flour, baking powder and salt together. Add the butter and cut in with 2 knives, a pastry blender or your fingers until the mixture resembles course crumbs and the largest pieces are no bigger than the size of small peas. Add the 1 1/4 cup milk all at once and mix with a rubber spatula or wooden spoon just until combined.
3. Knead the dough in the bowl 2 or 3 times, folding the dough over itself, just into a rough ball and then transfer to a lightly floured surface, cover with plastic wrap or parchment paper, and roll or pat out to a rectangle so that the side facing you is 8 inches wide and the dough is between 1/4 and 1/2 inch thick.
4. Brush the surface with all of the melted butter and then sprinkle the toffee pecan mixture evenly over the surface. Starting with the side closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 8- 1 inch wide rolls and place cut side down in the cake pan. Bake for 16-18 minutes or until the biscuits are a deep golden brown.
5. While the biscuits are baking, melt the butter and cream cheese in a medium saucepan over medium low heat, whisking to combine. As the cream cheese melts the mixture will look like its curdling-its ok! Whisk more vigorously as it continues to melt until it completely combines into a thick cream. Whisk in milk and remove from heat. Sift in the powdered sugar and whisk until the mixture is smooth.
6. Let the biscuits sit for about 5 minutes in the pan and then serve immediately, spooning the cream cheese glaze over the top of each one. Technically if covered the biscuits will still be ok within 12 hours but I find they are really best eaten fresh.