~Cinnamon Sugar filling for cinnamon roll option
4 oz sugar
2 t cinnamon
pinch of salt
about 3 T very soft unsalted butter

~Bake at 450* for 11-15 minutes until just golden and set. Bake biscuits on the stone if possible, very good.

~Frost cinnamon rolls with cream cheese glaze.
Stir vigorously: about 1 c cream cheese, 2 T unsalted butter, pinch salt, 1/4 c granulated sugar. If cream cheese is cold stir together in small saucepan on very low heat to soften all. Allow time for granulated sugar to dissolve into the glaze.

~Make the dough
In food processor with blade combine:
8 oz whole wheat pastry flour
--If using the added dairy then use:
-1 T baking powder

--If using 100% hydration sourdough starter then use:
-2 t baking powder and
1 t baking soda
(this makes the biscuits not quite so sour)

1 t salt
***2 sticks unsalted cold butter
OR 1 stick butter AND 4 oz tallow (doesn't need to be that cold)

Turn into mixing bowl and mix gently:
*16 oz sourdough starter (100% hydration) (doesn't need to be very freshly mixed, but not too tired either)

*If I only have my stiff starter (70% hydration) make it this way:
10 oz stiff starter
2-5 oz milk or water to soften the starter - mix with whip until it is smooth and very cohesive - then proceed the same way.
It is good if this can be cold enough not to melt the butter out of the flour mixture. Allow time for this to mix. Even put it into the refrigerator for an hour!

Press and fold and rest until dough is cohesive. Continue until dough is somewhat strong and not too sticky. Pleasant to press with your palm.

~Form the dough for Cinnamon Rolls
Roll and pat to a 10x14 inch rectangle. Spread with the soft butter and sprinkle with cinnamon-sugar. Roll into a log and cut into 1 inch pieces.

~Form the dough for Biscuits
Roll or pat into a *rectangle about 1 inch thick and cut with sharp knife or bench scraper into squares. This eliminates rerolling if you had cut into circles!

*Form into a long rectangle one biscuit wide, patting into the bench scraper for a straight edge.
     -3 inches x 15 inches for 5 biscuits

Bake on baking stone at convection roast 425* (heat oven to 500* first). Check after 10 minutes to make sure they are not browning too fast. The high heat gives a good oven spring, but watch for too much browning. Turn oven down a bit and bake until quite golden-brown.

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