Cinnamon Twist Biscuits

Cinnamon Twist Biscuits

When you want a warm, slightly gooey cinnamon bun but don't want to wait for yeasted dough to rise, these fit the bill - pureed lentils add moisture, fibre, and protein to the soft dough.

Ingredients

  • 1 cup (250 mL) cooked split red lentils
  • 1/2 cup (125 mL) milk
  • 1/4 cup (60 mL) butter, softened
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1 Tbsp (15 mL) sugar
  • 1 Tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt

Filling

  • 1/4-1/2 cup (60-120 mL) brown sugar
  • 1 tsp (5 mL) cinnamon

Directions

  1. Preheat the oven to 350˚F.
  2. In the bowl of a food processor, purée the lentils with the milk, butter and egg, pulsing until well-blended and smooth. Scrape into a bowl and add the flour, sugar, baking powder and salt; stir until you have a soft dough.
  3. On a lightly floured surface, pat or roll the dough into a 9” x 14” rectangle. Sprinkle evenly with brown sugar and cinnamon. Starting from a long side, roll jelly-roll style into a log. Cut into 9-12 biscuits using dental floss or a serrated knife, and place cut side down on a greased or parchment-lined baking sheet.
  4. Bake for 20 minutes, until golden. Makes 9-12 biscuits.
Servings: 
8 - 10

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