Instructions:
Combine the flour, baking powder and salt and work in shortening using a pastry cutter. You’ll want the worked mixture to be the texture of rough-ground corn meal.
Add the milk a little at a time stirring and mixing until you get a soft dough. Put the dough on a floured board and knead it about a half-dozen times. Roll out on the floured board into a nice thin sheet of dough.
Combine the melted butter, brown sugar and cinnamon and spread it out on the rolled out dough. Roll up and make sure the seam sticks to the roll. Slice the roll into pieces about an inch thick.
Lightly grease a cookie sheet with butter and place the roll slices with room to spread a little on the sheet. Bake at 425 degrees for approximately 16 to 18 minutes. Just get them slightly golden in color.
Ladle some sliced sugared berries over the cinnamon rolls and top with some whipped cream if you like. This makes a pretty presentation and it’s scrumptious.
These cinnamon roll shortcakes also make a nice breakfast treat for a special occasion.
To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Please do not send checks to Farm World. Make checks out to Dave Kessler.
This farm news was published in the June 7, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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