Layers of flaky biscuits hold a tempting and traditional honey-nut filling.
Bake-Off® Contest 43, 2008
Wendy Connick
Culver City, California
Syrup
-
1/4
-
cup sugar
-
1/2
-
cup honey
-
1/3
-
cup water
-
2
-
teaspoons lemon juice
-
1/8
-
teaspoon ground cinnamon
-
-
Dash salt
-
3
-
whole cloves or dash ground cloves
Nut Filling
-
1/2
-
cup sliced blanched almonds
-
1/4
-
cup walnut halves and pieces
-
1
-
tablespoon sugar
-
1/2
-
teaspoon ground cinnamon
-
-
Dash salt, if desired
Biscuits
-
1
-
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)
Steps
-
1
Heat oven to 350°F. Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with CRISCO® Original No-Stick Cooking Spray.
-
2
In 1-quart saucepan, mix syrup ingredients; heat to boiling. Remove from heat; cool 10 minutes. Discard whole cloves.
-
3
Meanwhile, in food processor bowl with metal blade, place filling ingredients. Cover; process with on-and-off pulses until finely chopped. Set aside.
-
4
Separate dough into 8 biscuits. Separate each biscuit into 3 layers. Place 1 biscuit layer in bottom of 1 muffin cup. Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit. Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 teaspoon nut filling. Repeat with remaining biscuits. Reserve remaining syrup (about 1/2 cup).*
-
5
Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup.
-
1
Heat oven to 350°F. Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with CRISCO® Original No-Stick Cooking Spray.
-
2
In 1-quart saucepan, mix syrup ingredients; heat to boiling. Remove from heat; cool 10 minutes. Discard whole cloves.
-
3
Meanwhile, in food processor bowl with metal blade, place filling ingredients. Cover; process with on-and-off pulses until finely chopped. Set aside.
-
4
Separate dough into 8 biscuits. Separate each biscuit into 3 layers. Place 1 biscuit layer in bottom of 1 muffin cup. Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit. Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 teaspoon nut filling. Repeat with remaining biscuits. Reserve remaining syrup (about 1/2 cup).*
-
5
Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup.
Expert Tips
*To make ahead, prepare as directed through step 4; cover and refrigerate overnight. Bake as directed. Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 140
% Daily Value
- Total Fat
- 16g
- 24%
-
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 3g
- Cholesterol
- 0mg
- 0%
- Sodium
- 570mg
- 24%
- Total Carbohydrate
- 52g
- 17%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 31g
- Protein
- 6g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2008
© 2016 ®/TM General Mills All Rights Reserved