Chocolate Cinnamon Swirl Biscuits
Preheat the oven to 450.
In a bowl, combine the flour, baking powder and salt. Drop pieces of the cream cheese and butter over the flour and cut in with a pastry cutter until coarse and crumbly, but you can still see visible chunks.
Note: All butter, or even vegetable oil, can be substituted for the
cream cheese and butter. Using all butter will yield the flakiest, most
tender and decadent biscuit.
Add the milk, a little at a time, stirring with a spoon just until the dough pulls together. On a lightly floured surface, roll out the dough to about 1/4 inch thick, measuring a rectangle about 10x20 inches.
Whisk the egg and the water together; brush lightly over the dough. Sprinkle with the brown sugar, cinnamon and chocolate. Roll the dough up, from one short end to the other, so you have a log 20 inches long. Dip a sharp knife in flour and cut the dough into 8-10 equal pieces.
Place biscuits, cut side up, one inch apart on a baking sheet lined with parchment paper, or in a greased muffin tin. Brush each with the remainder of the egg wash, and if desired, sprinkle with coarse turbinado sugar so the biscuits sparkle.
Bake for 12-15 minutes until golden brown. Let cool for 5 minutes, then serve warm.
Yields 8-10 biscuits.
Recipe from Curly Girl Kitchen