Can you imagine raising five feisty children on a small farm in the early '40s? Today, we are so used to fast foods and the convenience of grocery store shopping, we forget how hard our mothers had to work to keep up with our appetites. Resources and time were scarce commodities. I'm sure that every afternoon, Mom would wonder, "what will I feed that hungry bunch after school today?"
These cinnamon biscuits appeared often and were always a big hit. I have copied the biscuit recipe out as Mom gave it to me.
She never did tell me just how to do the butter, sugar, cinnamon step, but I was allowed to help sometimes. This is what I remember, and, as the saying goes, "try it, it works!"
Mom's recipe for a double batch of biscuits: 4 cups flour, 8 tsp. baking powder, 2 tbsp sugar, pinch of salt. Cut in 1/2 cup shortening; add milk to the right, feel. Knead a bit, roll and cut.
My recipe for Cinnamon Pinwheels:
- 2 cups flour (can be 1/2 whole wheat)
- 4 tsp. baking powder
- 1 tbsp. sugar
- pinch salt
- 1/4 cup cold shortening or butter
- 3/4 cup milk
- 1/4 cup softened butter
- 3/4 cup brown sugar
- 2 tsp. cinnamon
- chopped walnuts and/or raisins (optional)
Combine flour, baking powder, sugar and salt in medium bowl. Cut shortening or butter in with pastry blender or 2 knives until mixture is the consistency of coarse cornmeal. Make hole in centre; add milk all at once, stirring quickly to combine.
Knead a few times on lightly floured board; roll out to 1/2 inch thickness.
Spread with the softened butter, sprinkle on brown sugar and cinnamon, and, if using, the raisin and walnuts. Roll loosely like a jelly roll. Cut in 1-inch slices, place on greased baking sheet.
Bake 12 to 14 minutes
Put the kettle on for tea, and enjoy!