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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert. Ingredients:
1 recipe sourdough biscuits (see recipe on my webpage) |
1 cup butter |
1 cup sugar |
2 cups dried apricots, boiled in a little water until soft |
1 cup confectioner's sugar |
vegetable oil |
Directions:
1. Preheat oven to 400 degrees.
2. Roll Sourdough out on well-floured surface until it is about 18-20 inches long and 8-10 inches wide. Quarter butter lengthwise. Place quarter cuts of butter end to end the length of dough, about 1 inch from edge nearest you.
3. Repeat placing the butter quarters jus past the middle of the dough. Spread apricots on each side of both rows of butter. Sprinkle sugar over entire roll. Roll entire roll away from you using first row of quartered butter as a guide.
4. Cut with sharp knife into 1 1/2-inch rolls. Carefully oil both sides or cut rolls and place in nonstick large, deep baking pan or 16-inch Dutch oven. Pat down as you would sourdough rolls. Cook 20-25 minutes.
5. Mix confectioner's sugar with 1 tbs water until smooth. Pour over rolls when removed from oven. Let rest 5 minutes before serving.
6. Tip: Apricot preserves may be used in place of dried apricots. Or use two thinly sliced Granny Smith apples with 1 cup golden raisins and 1 tsp cinnamon. The rolls cut more easily if the apples lie parellel with the butter.
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