Recipe: Sugar-Crusted Biscuits

SUGAR-CRUSTED BISCUITS

2 cups unbleached all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
6 tbsp. butter, chilled
3/4 cup whole milk, about, at room temperature
1 egg white, well beaten
1 tbsp. sugar, or more if desired
1/2 to 1 tsp. ground cinnamon
1/2 tsp. grated orange or lemon peel

Preheat the oven to 425 degrees F.

Sift the flour, baking powder, salt and sugar into a large bowl. Cut the butter into small chunks and add to the bowl. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse cornmeal.

Add the milk and stir the batter lightly with a fork. Turn the dough onto a well-floured board or pastry cloth, and knead lightly four or five times.

Roll out or pat the dough into a circle about 1/2 inch thick. Using a 2 1/2- or 3-inch cookie cutter, cut the dough into rounds. Gently roll scraps and cut again into rounds. Place the biscuits on a lightly buttered baking sheet, allowing a little space between each biscuit.

Brush the tops of the biscuits with a little of the beaten egg white. Combine the sugar, cinnamon and the grated orange or lemon peel and sprinkle on the biscuit tops.

Set the pan of biscuits on the lower shelf of the hot oven and bake for 12 to 15 minutes or until golden brown. Remove from the oven and serve hot.

Makes 10 to 12 biscuits
Adapted from source: Soul Food: Recipes and Reflections From African-American Churches by Joyce White