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| 2 | cups Gold Medal® all-purpose flour |
| 2 | tablespoons granulated sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/3 | cup firm butter or margarine |
| 3/4 | cup milk |
| 3 | tablespoons butter or margarine, softened |
| 3 | tablespoons granulated sugar |
| 1 | teaspoon ground cinnamon |
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| 1/2 | cup powdered sugar |
| 1/4 | teaspoon vanilla |
| 2 | to 3 teaspoons milk |
| 1. | Heat oven to 425ºF. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball. |
| 2. | Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups. |
| 3. | Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. |
| 4. | In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm. |
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| Looking for a shortcut? A fast and easy way to cut butter into the flour mixture is to slice the butter into smaller pieces and place the pieces with the flour, sugar, baking powder and salt in the bowl of a food processor. With a few quick pulses, the butter will be cut into the flour mixture perfectly.
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Nutrition Information:
295 ( 115 ); 13 g ( 8 g); 35 mg; 420 mg; 41 g ( 1 g); 4 g 10 %; 0%; 14 %; 8 % 2 ; 1 ; 2