Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Fruit Pinwheel Biscuits

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Fruit Rolls (Pin Wheel Biscuit)' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. V, Biscuits, Breakfast Cakes, and Shortcakes). Measures and oven temperatures modernized. Conversion: the original's 2 cups flour (250 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a 10-minute dough rest added. Filed under a descriptive title because 'Fruit Rolls' alone does not say what the dish is. Distinct from the pool's Cinnamon Rolls — a baking-powder biscuit dough, not a yeast dough (yeast doughs do not convert, and none was converted here).

Farmer's Fruit Rolls: a plain baking-powder biscuit dough rolled thin, brushed with melted butter, sprinkled with chopped raisins, citron, sugar, and cinnamon, rolled up like a jelly roll, and sliced. Currants may stand in for the raisins and citron, as she allows.

Category: BakingServes: 12Time: 40 minComplexity: 3/5

Why this complexity: Dough is rolled, filled, rolled up, and sliced.

Ingredients

  • 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), plus more for the board, for the original 2 cups flour (250 g, USDA basis 125 g/cup)
  • 5 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar, plus 2 tablespoons more for sprinkling
  • 2 tablespoons butter, plus 1 tablespoon more, melted, for brushing
  • 2/3 cup milk
  • 1/3 cup raisins, stoned and finely chopped
  • 2 tablespoons citron, finely chopped
  • 1/3 teaspoon ground cinnamon

Method

  1. Heat the oven to 425°F (a hot oven). Butter a baking pan.
  2. Mix and sift the blend, baking powder, salt, and 2 tablespoons of the sugar. Work in the 2 tablespoons of butter with the tips of the fingers, then add the milk gradually to a soft dough.
  3. Rest the dough 10 minutes. Roll on a board dusted with blend to 1/4 inch thickness.
  4. Brush over with the melted butter and sprinkle with the raisins, citron, the remaining sugar, and the cinnamon.
  5. Roll up like a jelly roll and cut off pieces about 3/4 inch thick. Place cut side up in the prepared pan.
  6. Make 15 minutes, as the original directs, until risen and golden.

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