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Cinnamon swirl cream biscuits
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| 2 cups | unbleached all-purpose flour |
| 2 teaspoons | granulated sugar |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | table salt |
| 1 1/2 cups | heavy cream, divided |
| 2 tablespoons | dark brown sugar |
| 2 teaspoons | ground cinnamon |
| 1 tablespoon | unsalted butter, melted |
| For the Topping: | |
| 1 tablespoon | egg white |
| 1/2 cup | confectioners' sugar |
| dash | vanilla extract |
Directions:
Heat oven to 425 degrees F.
In a small bowl stir together brown sugar and cinnamon; set aside.
In a medium bowl whisk together flour, sugar, baking powder, and salt. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds. Roll dough into 9- by 12-inch rectangle, about 3/8 inch thick.
Brush surface of dough rectangle with melted butter and sprinkle evenly with brown sugar mixture. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 8 rounds, flatten with your hand, and arrange biscuits in ungreased 10-inch pie plate; bake until golden brown, about 25 minutes.
While biscuits are baking, whisk together egg white, confectioners’ sugar, and vanilla in small bowl until smooth and glossy, about 1 minute. Spread icing over hot biscuits.
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