Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.
Cinnamon Swirl Biscuits
CINNAMON SWIRL BISCUITS
Makes about 1 Dozen Biscuits
2/3 cup brown sugar, firmly packed
1 1/2 teaspoons ground cinnamon
1/2 cup finely chopped walnuts
1/4 cup dried currants or dark raisins
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2/3 cup buttermilk
3 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees. Butter two 8 inch diameter cake pans (I use whatever is on hand that will fit the biscuits).
To make the filling, in a small bowl, mix together the brown sugar, cinnamon, walnuts and currants or raisins. Set aside.
To make the biscuits, sift the flour, granulated sugar, baking powder, baking soda and salt into a large bowl (I just throw in the lot, then stir it up with my hand). Add the 1/2 cup butter and, with a pastry blender or your fingertips, blend it into the dry ingredients until the mixture resembles fine, irregular crumbs. Add the buttermilk and stir until the dough forms a cohesive mass.
Turn the dough onto a floured work surface and knead gently about 10 times. Push and pat the dough into a rectangle about 12 inches long by 4 inches wide (I find that 5 or even 6 inches works better with the amount of filling this has). Brush with the 3 tablespoons butter. Spread the filling over the dough and press it in gently. Starting at one of the long sides of the rectangle, roll the dough into a tight cylinder. Using a sharp knife, cut the roll into slices about 1 inch thick.
Place the slices, cut side down and about 1/2 inch apart, in the prepared pan(s). Bake until the biscuits are puffy and lightly browned, about 15 to 20 minutes. Serve warm.
Source: Starbucks Passion for Coffee Cookbook