2008 July 05 | Chickens in the Road

Archive for July 5th, 2008

Jul
5

Breakfast–with a twist! There’s always something more to do with Quick Mix, and this is a fun, fast breakfast treat you can make either with butter, pecans, and brown sugar, (pictured left) or for a totally different take, use any flavor jam. (Great use if you happen to have just canned a dozen jars of Apricot Jam.)

How to make Biscuit Twists:

2 cups Quick Mix (or other baking mix)
3 tablespoons sugar
1/2 cup butter
1 egg
1/2 cup milk

For Pecan Biscuit Twists–
2 tablespoons butter
1/3 cup crushed pecans
1/4 cup brown sugar

For Jam Biscuit Twists-
1 8-ounce jar of jam

Measure baking mix and sugar into a medium-sized bowl. Blend in butter with a pastry cutter. Add egg and milk all at once. Stir to mix; knead a few times, adding a bit of flour if necessary to keep dough from sticking. Turn out onto floured surface and roll into a rectangle (approximately 15 inches by 8 inches).

Meanwhile, if making Pecan Biscuit Twists, melt two tablespoons butter in a small microwave-safe bowl. Crush 1/3 cup pecans. (I like to do this by placing the pecans in a baggie, setting the baggie on a cutting board then attacking it with my little flowery hammer. It’s fun.)

Brush melted butter on top of biscuit dough rectangle. Combine brown sugar and crushed pecans. Spread brown sugar and pecan mixture over buttered dough.

I like to press the brown sugar and pecans into the dough using the rolling pin. Fold the dough over lengthwise. Pinch edges to seal.

Cut folded dough into strips and twist.

If you’re making Jam Biscuit Twists, you skip the melted butter, crushed pecans, and brown sugar–just spread an 8-ounce jar of any flavor jam on the biscuit dough rectangle, fold lengthwise, slice, and twist!

Place biscuit twists on a greased baking sheet. Bake in a 450-degree oven for 10-12 minutes, till biscuits are golden brown.

I made these Jam Biscuit Twists (left) with a jar of my Apricot Jam. Yummm-myyyy!