Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Firm margarine or butter |
| 2 cups | All-purpose flour |
| 2 tablespoons | Sugar |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| About 3/4 cup milk | |
| 3 tablespoons | Margarine or butter; softened |
| 3 tablespoons | Sugar |
| 1 teaspoon | Ground cinnamon |
| ½ cup | Powdered sugar |
| 2 teaspoons | Milk; up to 2-1/2 |
GLAZE
Heat oven to 425-F. Grease 8 medium muffin cups, 2½ x 1 ¼ inches. Cut ⅓ cup margarine into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender large bowl until mixture resembles fine crumbs.
Stir in just enough milk so dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead light 10 times. Roll into rectangle, 12x10 inches Spread 3 tablespoons margarine over rectangle. Mix 3 tablespoons sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 strips, 10x2 inches. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
Bake 16 to 18 minutes or until golden brown. Immediately remove from pan Drizzle Glaze over warm biscuits.
GLAZE: ½ cup powdered sugar 2 to 2 ½ teaspoons milk Mix ingredients until smooth and of drizzling consistency.
Recipe by: Betty Crocker's Best of Baking Posted to MC-Recipe Digest V1 #1002 by "M. Hicks" <nitro_ii@...> on Jan 11, 1998