Wait, there's not even butterscotch in this recipe! Oh yeah, forgot you can make that yourself. I made these for an event some time ago and the plate barely hit the table before they all disappeared. The beauty of this recipe is that it uses baking powder instead of yeast, which reduces the rise time. The recipe is also versatile. Lard, shortening or butter can be used as the fat and nuts can be omitted or substituted with raisins or dried fruit pieces.
Biscuit Dough
- 2 Cups sifted Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4 Tablespoons Butter or Shortening
- 3/4 Cups Milk
Filling:
- 1/3 Cup Brown Sugar, firmly packed
- 3 Tablespoons Butter
- 1/2 Cup Chopped Pecans + Extra for garnish
Preheat the oven to 375 ° F. Mix
flour, salt and baking powder and sift. Cut in the butter or shortening
and add milk slowly until a dough is formed. Flour your hands and knead
for 30 seconds or until all is combined. Roll out on a lightly floured
piece of parchment paper on a cookie sheet until the dough is a
rectangle about 1/8 of an inch thick.
Cream together the filling butter, sugar and pecans and spread in an even layer over the top. Leave a little empty at the end so there is room for the filling to move around. Starting at one end, roll the dough into a loaf and cut the loaf into 1 inch slices. Lay the slices on a clean piece of parchment on a baking sheet, leaving space between each roll. Bake for 22-26 minutes or until the edges are brown. Remove from the oven and top with the extra pecans.
This recipe is from 10 Steps to Perfect Baking (1937.)
