Baba'a Kalachi (Biscuits)
The ingredients you will need.
Cut the butter into the flour (I use a pastry blender)
The sour cream waiting for the eggs and vanilla.
Gently mix the wet ingredients with the dry and form into a ball.
Generously flour your counter and place the dough onto it.
Dough is rolled out to 1/2 inch thickness, brush dough with melted butter.
(I set a piece aside for the jam biscuits)
Cinnamon and sugar are sprinkled over the dough.
The cinnamon/sugar filled dough is rolled up 'jellyroll style'.
Edges are pinched together to keep the filling inside.
Slice into pieces 1/2 inch thick (I use a piece of dental floss,
slipping it underneath and crossing over on top to 'cut', makes for a nice round shape.)
Brush the tops with beaten egg and bake.
Mmmm....they are crispy on the outside, soft and buttery .....so delicious.
Jam/Jelly topped biscuits - just as tasty!
BABA'S KALACHI RECIPE
2 1/2 cups flour
1 cup butter
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 teaspoons vanilla
1/2 cup sour cream or buttermilk
(use a pinch of baking soda if using sour cream or buttermilk)
2-3 Tablespoons melted butter
2-3 Tablespoons Cinnamon
2-3 Tablespoons Sugar
1 egg, beaten (for the egg wash)
In a large bowl cut butter into the first 5 ingredients with a pastry blender until mixture
is the size of small peas. In a small bowl beat together the sour cream, baking soda and vanilla.
Combine the sour cream mixture with the flour mixture until it comes together into a ball.
Place dough onto a well floured counter and roll out to 1/2 inch thick.
Brush with melted butter, sprinkle with sugar and cinnamon.
Roll up 'jellyroll style' from long end and pinch the edges closed.
Slice into 1/2 inch wide pieces and place on greased baking sheet.
Brush with the egg wash mixture and bake in a preheated oven set to 375-400
for approximately 15 minutes, until the bottom and top is lightly browned.
For the jam/jelly topped biscuits:
Set aside some of the dough and roll out to 1/2 inch thickness.
Cut into circles and place on greased baking sheet.
With your finger press a hole into the center of each biscuit and top with
1/4 teaspoon of jam/jelly of your choice.
Bake as above.
These biscuits freeze very well....but they usually don't last that long in our home.
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or any kindness that I can show, to any human being,
let me do it now.
let me do it now.
Let me not defer it or neglect it, for I shall not pass this way again.'