Butterscotch Biscuit Wreath

Author: Canadian Living

These can be rolled out ready to arrange in the pan a day ahead — and if you time it right, can come out of the oven piping hot when guests arrive.

  • Portion size 16 servings
  • Credits : Holiday Best: 2000

Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 3/4 teaspoons salt
  • 1/2 cup shortening
  • 1 cup buttermilk
  • 1/4 cup butter softened
  • 1 cup butterscotch chips
  • 1 cup chopped pecan
  • 1/4 cup butterscotch sauce

Method

In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in shortening until mixture is crumbly. Add buttermilk; stir with fork to make soft, sticky dough.

Turn out onto lightly floured surface; knead about 10 times or until smooth. Keeping surface floured, roll out into 18- x 12-inch (45 x 30 cm) rectangle. Spread with butter and sprinkle with chips and pecans, leaving 1-inch (2.5 cm) border along 1 long edge. Starting at opposite long edge, roll up dough jelly roll-style; pinch seam to seal. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day; bring to room temperature before continuing.) Cut into 16 slices.

Place slices, cut side down, on parchment paper-lined or flour-dusted baking sheet, slightly overlapped in wreath shape.

Bake in centre of 425°F (220°C) oven for about 25 minutes or just until browned. Transfer to rack; drizzle with butterscotch sauce. Serve warm or at room temperature.

Nutritional facts <b>Per bun:</b> about

  • Sodium 237 mg
  • Protein 4 g
  • Calories 292.0
  • Total fat 17 g
  • Cholesterol 8 mg
  • Saturated fat 6 g
  • Total carbohydrate 31 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Butterscotch Biscuit Wreath

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