Prep Time:
35 min

Cook Time:
22 Min

Servings:
8 Servings

Difficulty:
Easy

Prep Time:
35 min

Cook Time:
22 Min

Servings:
8 Servings

Difficulty:
Easy

INGREDIENTS

SYRUP

  • 1/2 C. granulated sugar
  • 1 C. honey
  • 2/3 C. water
  • 4 tsp. lemon juice
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp. salt
  • 6 whole cloves or 1/4 tsp. Spice Islands® Ground Cloves

NUT FILLING

  • 1/2 C. sliced blanched almonds
  • 1/4 C. walnut halves and pieces
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • Dash salt

BISCUITS

  • 2 ¾ C. all purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 4 oz. cream cheese, cut into ½-inch pieces, cold
  • ¼ C. unsalted butter, cut into ½-inch pieces, cold
  • 1 C. buttermilk

DIRECTIONS

    1. Preheat oven to 350°. Generously spray 8 (2 ¾ x 1 ¼ – inch) nonstick muffin cups with Crisco® Original No-Stick Cooking Spray.
    2. In 1-quart saucepan, mix syrup ingredients; heat to boiling. Remove from heat; cool 10 minutes.  Discard whole cloves.
    3. Meanwhile, in food processor bowl with metal blade, place nut filling ingredients. Cover; process with on-and-off pulses until finely chopped.  Set aside.
    4. In the bowl of the food processor (can use the same bowl/blade from nut mixture), add flour, baking powder, baking soda, and salt. Pulse to combine.
    5. Add the cream cheese and butter and pulse until mixture is a coarse meal. Remove from food processor and place in a large bowl.
    6. Add buttermilk and mix with a rubber spatula or wooden spoon until a dough starts to form.
    7. Dump dough onto a clean, lightly floured counter and work into a ball. Roll dough with a floured rolling pin to ¼-inch thickness and cut out biscuits with a 3-inch biscuit cutter.  Reroll dough as needed to get 24 biscuits.
    8. Place 1 biscuit in the bottom of each of the 8 muffins tin cups. Brush dough with syrup; top with 1 ½ tsp. nut filling and drizzle with 1 ½ tsp. syrup. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.  Brush with syrup; top with 1 ½ tsp. nut filling and drizzle with 1 ½ tsp. syrup.  Top with third biscuit layer.  Brush with syrup; sprinkle with 1 tsp. nut filling.  Reserve remaining syrup.
    9. Bake 18-22 minutes or until deep golden brown. Cool 1 minutes.  Remove from pan.  Serve warm with remaining syrup.
    10. To make ahead, prepare as directed through step 8; cover and refrigerate overnight.  Bake as directed.  Reheat reserved syrup in microwave on High 30 to 60 seconds until hot.

Nutrition

Serving size
(1 muffin)

  • Calories 370
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 570mg
  • Potassium 0mg
  • Total Carbohydrates 52g
  • Dietary Fiber 2g
  • Sugars 31g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet