Butterscotch Biscuit Wreath
This recipe makes 16 servings
|Per bun: about||-|
|total fat||17 g|
|sat. fat||6 g|
- Portion size: 16
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.
- 3 cups 3cupsall-purpose flour
- 4 tsp 4tspbaking powder
- 2 tsp 2tspgranulated sugar
- 3/4 tsp 3/4tspsalt
- 1/2 cup 1/2cupshortening
- 1 cup 1cupbuttermilk
- 1/4 cup 1/4cupbutter, softened
- 1 cup 1cupbutterscotch chips
- 1 cup 1cupchopped pecanpecans
- 1/4 cup 1/4cupbutterscotch sauce
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.
Additional information :
Red Pepper and Gouda Cheese Wreath:
Omit butterscotch chips and sauce and pecans. Spread dough with 2 tbsp (25 mL) mustard and sprinkle with 1 cup (250 mL) shredded Gouda cheese and 1 chopped sweet red pepper. Sprinkle with 1 tbsp (15 mL) chopped parsley. Serve warm.
Source : Holiday Best: 2000