Cinnamon Swirl Cream Biscuits

2 C flour 

2 tsp sugar 

1 tsp baking powder

1/2 tsp salt 

1½ C heavy cream 

2 Tbsp brown sugar dash vanilla

2 tsp cinnamon

1 Tbsp butter, melted

1 Tbsp egg white

1/2 C confectioners sugar


Adjust oven to upper-middle position and heat to 425°.

Whisk together flour, sugar, baking powder and salt in a medium bowl. Add 1¼ C of the cream and stir with a wooden spoon until dough forms (around 30 seconds). Transfer dough from bowl to counter-top, leaving all dry floury bits behind in the bowl. Add 1/4 C of the cream to the dry bits in the bowl in 1 Tbsp increments mixing with a wooden spoon until moistened. Add these bits to the rest of the dough and hand kneed for 30 seconds.

Flatten dough into a 1/2” thick circle and cut into 12 wedges. 

Brush surface of the dough with the melted butter and sprinkle evenly with brown sugar and cinnamon. Roll and flatten biscuits until they make a 10” circle. Arrange biscuits in an un-greased 10” pie plate.

Bake until golden brown, roughly 25 minutes.

While biscuits are baking, whisk together egg white, confectioners sugar and vanilla in a small bowl until smooth and glossy. Spread icing over hot biscuits.