Apple-Cinnamon Biscuits

From Tarheel Kitchen, NC Department of Agriculture

2 2/3 cups Red Band Self Rising Flour
1 teaspoon ground cinnamon
2 tablespoon sugar (brown or granulated)
1 stick softened butter or margarine
1 / 2 cup maple pancake syrup
2 medium apples, diced fine (food processor works well) about 1 cup
1 / 2 cup toasted, finely chopped pecans or walnuts
1/3 cup Red Band self-rising flour
1 / 4 cup apple juice or water

Mix first 3 ingredients together well. Cut in butter with pastry cutter or knives. Mix in pancake syrup. Mix apple and nuts with flour and then blend well with other mixture. Add juice or water to make a nice, soft ball. Put dough onto floured waxed paper. Roll into rectangle about 12 by 8 inches. Use large floured knife and cut into 18 biscuits. Bake on sprayed or greased baking sheet in pre-heated 425-degree oven for about 12 minutes or until lightly browned.

Ice with the following:

1 cup confectionary sugar
4 teaspoons apple juice (a little more if needed)
1/2 teaspoon cinnamon

Cutting the biscuits with a sharp knife rather than a biscuit cutter keeps the dough from becoming tough. It is also much faster and easier. Be sure waxed paper and rolling pin are well floured.