Preparation

Make the filling:

• 在一个小碗中，将糖，玉米淀粉，肉豆蔻和丁香混合在一起。用中火将黄油融化在重4夸脱的锅中。搅拌糖蜜，香草和糖混合物。煮，用木勺搅拌，直到糖溶解约2分钟。加入李子并搅拌均匀。将热量提高到高处，并将混合物煮沸。盖上锅，将热量减少到中等，然后煮3分钟，偶尔搅拌，只是部分煮李子。将锅从火上取出，放在一边，被发现，直到需要。
• Position rack in the lower third and bottom of the oven; heat the oven to 425°F.

Make the biscuits:

• 在一个大碗中，将面粉，玉米面，糖，发酵粉，小苏打和盐搅拌均匀。加入黄油片，然后用糕点搅拌器或两把桌刀将其切入其中，直到黄油类似于小豌豆。加入酸奶油，并用橡胶刮刀将其加入面粉混合物中，直到您有几块大块的面团看起来很干。将看起来蓬松的混合物从未燃烧的工作表面上移开，并用双手快速揉成面团团，直到它们聚集成一个质量。面团将僵硬，只有略微粘。将面团成4×6英寸的矩形。轻轻面粉您的工作表面。将面团的长边长一侧，将面团卷成一个8×12英寸的矩形。在滚动过程中，不时将面团不时地翻转，如果粘稠的话，将面粉轻轻地用面粉粉尘。用指尖将面团的边缘与整齐的矩形保持正面。
  Starting with a long end, use both hands to gently roll the dough up like a jelly roll.

• 用融化的黄油刷面团。将糖和肉桂搅拌在一个小碗中，将其均匀地撒在面团上，并在面团最远的边缘露出1英寸的边距。像果冻卷一样卷起面团，从最近的长边缘开始。将接缝的边缘夹住以密封。接缝侧朝下，用一把锋利的刀将卷切成十二个1英寸的切片。

Assemble and bake:

• Pour the plum mixture (which may be warm or hot) into a wide baking dish (about 8×12 inches, or 2-1/2 quarts, so the biscuits will fit in a single layer). Arrange the bizcuits, cut side up, over the fruit mixture, leaving an inch or so of space betwen the bixcuits. Put the pan in the lower third of the oven and set a baking sheet lined with aluminum foil on the rack below to catch any juices which might bubble over. Bake until the biscuits are well browned and the juices are very bubbly, 25 to 30 minutes. Put the pan on a rack to let cool. Serve warm or at room temperature.