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Maple-Nut Twist Biscuits

Enjoy these homemade nutty biscuits packed with maple flavor and a hint of cinnamon – a crunchy treat!

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Prep Time 0 min
Total Time 0 min
Servings 15

Ingredients

Biscuits

2: cups Gold Medal® all-purpose flour

1: tablespoon granulated sugar

3: teaspoons baking powder

1/2: teaspoon cream of tartar

1/4: teaspoon salt

1/2: cup firm butter or margarine

3/4: cup milk

Filling

1/4: cup chopped nuts

2: tablespoons butter or margarine, softened

2: tablespoons maple-flavored syrup

1/2: teaspoon ground cinnamon

Maple Glaze

1: cup powdered sugar

1: to 2 tablespoons milk

1/2: teaspoon maple flavor

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Directions

1 Heat oven to 450ºF. Grease cookie sheet with shortening or spray with cooking spray. In large bowl, stir flour, granulated sugar, baking powder, cream of tartar and salt with fork. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Add 3/4 cup milk and stir with fork just until moistened.
2 On lightly floured surface, knead dough 10 to 12 times or until almost smooth. Pat or roll dough into 15x9-inch rectangle. In small bowl, stir all filling ingredients until well mixed. Spread filling over dough. Fold dough lengthwise in half to make 15x4 1/2-inch rectangle. Cut rectangle crosswise into fifteen 1-inch-wide strips. Holding a strip at each end, twist in opposite directions twice. Place twisted strips 1 inch apart on cookie sheet, pressing both ends down.
3 Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 1 to 2 minutes; carefully remove from cookie sheet to wire rack.
4 In small bowl, stir together all glaze ingredients, adding more milk,1 teaspoon at a time, if necessary, until thin enough to drizzle. Drizzle glaze over warm biscuits. Serve warm or cooled.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit

Calories: 190
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 200mg; 200%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 0g 0% Sugars 10g 10% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/29/2012 4:13:41 AM REPORT ABUSE

Rating:

Donna Washburn and Heather Butt have a real winner on their hands here. They have taken the scpliaeized cooking and baking required for a gluten-free diet and re-thought it from starter to dessert. For those people suffering with celiac disease this book can give them back their appetites for the foods they lovingly remember. Many of the recipes are very innovative and everyone I've tried works well and is delicious. 125 doesn't begin to account for the variations given for each recipe what a great way to make a new favourite into three new favourites. The equipment and techniques glossaries as well as the helpful hints on each recipe make this a valuable resource book for anyone stuggling with gluten-free cooking. What a treat to salivate over the delicious pictures of pizza, battered fish and cakes. Each of the bread recipes includes detailed instructions for making with a bread machine or with a mixer, so everyone can accomplish fabulous results. This book is loaded with information about the gluten-free diet and it's ingredients and will appeal to the cook and non-cook alike. My Gluten-Free cookbook library wouldn't be complete without it!

This reply was: Helpful Inspiring

Posted 1/5/2012 7:29:22 PM REPORT ABUSE Bowserbabe said:

Rating:

These were pretty good! I left out the nuts and doubled the filling and it was just right for us. The kids and husband really enjoyed them and they were easy to make. Next time I want to try it with bread dough instead of biscuit dough.

This reply was: Helpful Inspiring