BUTTERSCOTCH BISCUITS

2 c. biscuit mix
1/2 c. dry, powdered milk
1/4 c. sugar
1/4 c. butter or margarine, melted
1 egg
1/2 c. cold water
1 t. vanilla extract
2 1/2 c. additional biscuit mix
1 T. cinnamon
1/2 c. brown sugar, packed
1 T. water
1/2 c. nuts, chopped
12 t. butter
12 T. brown sugar
12 t. cold water

Preheat oven to 350°. Beat first four ingredients with an electric mixer, on low speed, til crumbly. Combine the next three ingredients and beat into a crumbly mixture. Beat 5 minutes. Beat in 1 c. of remaining biscuit mix and work the last 1 1/2 c. in by hand until smooth enough to knead in the bowl with lightly floured hands (it must be kneaded until smooth and elastic in texture - about 5 minutes). Pat out dough, on waxed paper, into a (9x15-inch) rectangle. Dust with cinnamon. Spread the 1/2 c. brown sugar evenly over the dough. Drizzle with 2 T. melted butter and then drizzle 1 T. water over that. Sprinkle on nuts. Roll up jelly-roll fashion, beginning with wide side. Seal seam by pinching edges together. Let stand 10 minutes. Meanwhile, divide the remaining butter, brown sugar and water equally among 12 Pam-sprayed muffin wells. Slice the rolled-up dough into 12 equal slices and place each, cut-side down, into a prepared muffin pan. Bake 30 minutes. Remove to buttered plate, and at once, scrape out excess sugar from wells and place on top of each roll. If desired, drizzle with a vanilla glaze. Cool 10 minutes; serve. These freeze well for up to 3 months.
(makes 12 biscuits)

October, 2004, Menu Minder