What's for Supper?

Cinnamon Breakfast Biscuits!

Yes, that's right, at our house (like mine growing up), breakfast is an excellent option for supper. I know some men are "meat-and-potatoes" men and like that for supper every night, but John has never been opposed to some tasty breakfast food at 5:30pm. My mom often served cornbread with sausages and eggs, or pancakes, or French toast, or a breakfast casserole for supper, so I've continued the tradition. I got this recipe for Cinnamon Breakfast Biscuits from my friend Rachel, and it is a true Winner! They are tender, moist, and lovely--try them yourself and see! Tonight they'll be served with some cheesy scrambled eggs, ham, and some leftover baked potatoes that I'll dice and fry up.

You will need:
1 3/4 cups flour
1/4 cup wheat bran (or just use two cups of flour)
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup butter, margarine, or shortening (I've only ever made them with butter)
2/3 cup milk
1/2 cup mixed dried fruit bits (be creative--I've used locally available dried pineapple, minced small, with great success!)
1/2 cup sifted powdered sugar
2-3 Tbsp orange juice or milk

Combine dry ingredients and mix well. Cut in the butter. Make a well in the center of the dry mixture, and add milk and fruit bits. Stir just until moistened. Turn dough onto a floured surface. Knead 10-12 strokes or until nearly smooth. Lightly roll dough out to a 1/2 inch thickness. Cut with a floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheet. Bake at 400 degrees for 10-12 minutes. Meanwhile, stir together powdered sugar and enough OJ or milk to make the icing. Drizzle over biscuits, or leave plain and dip, as you like. Serve warm.