Hardee’s Cinnamon "flake" Biscuits

INGREDIENTS

INSTRUCTIONS

MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and
brown sugar and use high speed, on/off, for about 3 seconds or till
crumbled, but not powdered. Empty into small bowl. Stir in melted
butter with fork till mixture is completely softened. Set aside.
BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir Bisquik together with  sugar
and raisins. Put buttermilk, Tonic water and vanilla into  measuring
cup, without stirring and pour into Bisquick mixture. Use  fork to mix
until all of the liquid is absorbed. Then knead in the  bowl with
hands, dipping into additional Bisquick, to make dough  smooth and no
longer stick. Break dough up into 4 or 5 portions in  the bowl -
sprinkling the "Flake" mixture over the dough and then  working it into
your hands till most of it is pretty well evenly  distributed
throughout the dough. You want more to "marbleize" the  dough than you
do "mix" it into it. Divide dough into 12 equal parts  and shape each
into 1/2" thick patty, arranging close together in  Pam-sprayed 12"
round or oven-proof skillet (or use 2 8" round layer  cake pans). Bake
at 400~ for 25 minutes or until evenly golden.  Remove pan to wire rack
and wipe tops with icing at once using the  following recipe. ICING-In
small bowl with electric mixer on high  speed, beat 2 TB melted butter,
1 ts vanilla, 2 TB sour cream, dash  of salt and 1-1/2 c powdered sugar
until smooth.Place a rounded TB of  icing atop each biscuit right out
of the oven. The heat of the  biscuit will soften the icing just enough
that you can swirl it  around to coat the tops nicely, letting the
icing stand on the warm  biscuits half a minute before spreading it.
Refrigerate any  leftover  icing in covered container to use within 2
weeks or freeze to use  in  6 months. Posted to EAT-L Digest 26 Sep 96
Date:    Fri, 27 Sep 1996 07:52:28 -0400  From:    Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA>

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