Cinnamon Stack Biscuits

Winnifred Jardine, you've done it again! I absolutely adore the cinnamon stack biscuits in your “Managing Your Meals” cookbook. They have all the glory of a cinnamon roll, but they’re simpler and quicker. Using sweetened biscuit dough instead of bread dough is brilliant!  It's quicker to get food from the mixing bowl to the table. The biscuits turned out flaky, crisp on the edges and nice and soft in the middle. I made a powdered sugar glaze and drizzled it over the top of these little babies. I'm in cinnamon sugar heaven!

Cinnamon Stack Biscuits
recipe from page 249 of "Managing your Meals"

2 cups all-puropose flour
3 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
3 tablespoons sugar
½ cup shortening
2/3 cup milk
¼ cup melted butter
¼ cup sugar
1 tablespoon cinnamon

In a large mixing bowl, stir flour, baking powder, cream of tartar, salt and sugar together. Cut shortening into the dry ingredients and mix well—until mixture resembles coarse crumbs. Add milk and mix until it forms a ball. Turn dough onto a lightly floured surface and roll it into a 16x10 inch rectangle. Brush with melted butter; sprinkle with mixture of ¼ cup sugar and cinnamon. Cut lengthwise into five 2-inch strips. Stack the five strips; cut into 12 pieces. Place cut side down in 12 greased muffin tins. Bake at 425 for 12 to 15 minutes. Makes 12 biscuits.