Sunday, April 27, 2014

Baba's Kalachi.....a delicate biscuit..... full of cinnamon and love.

Kalachi.....cinnamon filled biscuits that Grandmother and Mom made since I was a very little girl.  The kitchen smelled amazing, and the biscuits even more.  Baba and Mom also made these same biscuits topped with an assortment of homemade jams.  They are portable, perfect to take to a friend's for tea, a potluck for dessert or to have for breakfast with a cup of coffee or tea.  They appeal to both children and adults and are hard to resist.....the morning I made these I had some gravel being delivered to the house and the lucky gentleman that delivered it so promptly and with a smile left with a few of these in his even bigger smile than he arrived with.

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 delicious.

Jam/Jelly topped biscuits -  just as tasty!
2 1/2 cups flour
1 cup butter
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 eggs
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.
'I shall pass through this world but once.  Any good, therefore, that I can do,
or any kindness that I can show, to any human being,
let me do it now.
Let me not defer it or neglect it, for I shall not pass this way again.'
...Robert Collier....

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