Maple-Nut Twist Biscuits

Heat oven to 450ºF. Grease cookie sheet with shortening or spray with cooking spray. In large bowl, stir flour, granulated sugar, baking powder, cream of tartar and salt with fork. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Add 3/4 cup milk and stir with fork just until moistened.

On lightly floured surface, knead dough 10 to 12 times or until almost smooth. Pat or roll dough into 15x9-inch rectangle. In small bowl, stir all filling ingredients until well mixed. Spread filling over dough. Fold dough lengthwise in half to make 15x4 1/2-inch rectangle. Cut rectangle crosswise into fifteen 1-inch-wide strips. Holding a strip at each end, twist in opposite directions twice. Place twisted strips 1 inch apart on cookie sheet, pressing both ends down.

Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet 1 to 2 minutes; carefully remove from cookie sheet to wire rack.

In small bowl, stir together all glaze ingredients, adding more milk,1 teaspoon at a time, if necessary, until thin enough to drizzle. Drizzle glaze over warm biscuits. Serve warm or cooled.