This recipe was in the Early Fall 2004 Baker's Catalogue.

Cinnamon Swirl Biscuits

A thick whorl of moist cinnamon filling takes these tender biscuits beyond tasty to sublime!

Biscuit Dough

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
2 teaspoons Original Bakewell Cream
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/3 cup cold milk
1 large egg
1 teaspoon vanilla

Filling

1/2 cup Baker's Cinnamon Filling
2 tablespoons water

Sparkling white sugar OR cinnamon sugar (optional for topping)

Preheat your oven to 425F degrees and lightly grease a drop biscuit pan.* Whisk together the dry ingredients. Cut in the butter until the mixture is crumbly. Whisk together the milk, egg and vanilla.

Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. If necessary, sprinkle in additional milk.

Turn the dough out onto a lightly floured surface and pat it into a 10 x 10 inch square. Stir together the cinnamon filling and 2 tablespoons of water; spread this filling over two-thirds of the dough. Fold the dough in thirds like a letter, beginning with the plain third. Pat the dough into a smooth 3-inch-wide log. Cut the log into 7 pieces and place them, seam side down, into the lightly greased biscuit pan. They won't evenly fill the cups-- that's OK, they'll spread as they bake. Sprinkle with sugar.

Bake the biscuits in a preheated 425F degree oven for 20 to 22 minutes, until they're golden brown.

Remove them from the oven and cool briefly on a rack. Serve warm. Yield: 7 biscuits.

*Or, cut the dough into 10 pieces and place them in a lightly greased muffin pan. Bake in a preheated 425F degree oven for 16 to 18 minutes.

Nutrition per serving (1/2 of a large biscuit, 45 grams): 180 cal, 7g fat, 3g protein, 26g total carbohydrate, 10g sugar, 0g dietary fiber, 35mg cholesterol, 310mg sodium