One of my CCD students has a peanut allergy and is extremely reluctant to eat anything on doughnut or pancake Sundays . I don’t blame him, but I also feel badly that he doesn’t get a treat, so this Sunday I made these tasty little pastries (with some input from his Mom) early on Sunday morning. They mix up quickly; the texture is more delicate than a biscuit or scone; they’re not too sweet; and the spicy topping is perfect. You can double this recipe easily and they freeze well also. And the kids positively inhaled them, which is the best indicator of tastiness.
For the Biscuit:2 cups all-purpose flour ¼ cup sugar 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 4 Tbsp. cold butter, cubed 1 cup plain yogurt
For the Topping:2 Tbsp. butter 2 Tbsp. sugar 1 ½ tsp. cinnamon
Pre-heat oven to 425F. Grease a baking sheet without sides (I used an insulated baking sheet for these).
Whisk the dry ingredients together. Add the butter, and cut in until the mixture is crumbly. Make a well in the center and pour in the yogurt. Toss with a fork until the dough holds together, then gather it into a ball to pick up any stray bits. Turn the dough out onto a lightly floured surface and knead 20 -25 times; add a little flour if necessary to prevent sticking. Pat the dough into a circle and then transfer to the prepared baking sheet. Pat the dough into a ¼-inch round and score 2/3 of the way through with a knife to make 12 wedges (this will help with cutting the pastry later on). Bake for 10 minutes.
Meanwhile, make the topping ; melt the butter in a small saucepan; add the sugar and cinnamon, and stir until the sugar is melted. (You could also do this in the microwave).
Remove the pastry from the oven and brush the entire surface with the topping and return to the over for 8-10 minutes or until nicely browned (you might need to cover with some foil to prevent over-browning – I like non-stick foil for this).
NOTE – The recipe here makes 12 wedges; I doubled it and took one to Sunday School and the girls took the other with them to their Dad’s so it all worked out well.
(This is a really nice cookbook – it does presume some knowledge of working with quick and yeast breads, so it’s not exactly a primer, but I’ve always had great results with any recipe. I’ve seen copies for sale on Amazon every so often and it would make a nice addition to any cookbook collection. No, I’m not giving this one up if I go through the great purge).