Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter.

I’ve tried this recipe twice. The first time was while vacationing with my family. I made these sweet biscuits one morning for breakfast, and before I could even blink, the entire pan was gone. The only evidence left were the sad little piles of pecans that everybody had picked out.

(If I had known that so many people hated nuts, I wouldn’t have even added them. Personally, I LIKED the pecans and thought they added a nice little crunch.)

My major complaint, at that time, was that the biscuits didn’t really rise. That’s the story of my life when it comes to biscuits. So my second attempt was focused on getting the biscuits to go up, not out. I also increased the amount of cinnamon sugar that was sprinkled onto the dough because I thought they weren’t cinnamony enough. The above picture was from my first batch. I didn’t get pictures of the second batch, but they looked sort of like the biscuits had attempted to vomit out their insides.

In other words, they weren’t pretty. They were mighty tasty, just not pretty. Tall, fluffy biscuits, it seems, are just not going to be part of my repertoire.

These were buttermilk-based biscuits that are rolled out, brushed with melted butter and sprinkled with cinnamon sugar. The dough is folded like a letter before being cut into rounds. The rounds of dough are brushed with more melted butter and sprinkled with cinnamon sugar and then baked. I’d image that just about any biscuit recipe could be used here. I really liked the idea of this recipe and plan to experiment with it some more.