2 tablespoons butter
1 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup dry kirsch (water), or as needed
1 tablespoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, cream butter, brown sugar and white sugar until light and fluffy. Beat in the eggs and yeast according to directions. Stir in 1 cup flour, salt and baking soda. Cut in 1 cup water until desired consistency is reached. Stir in 1 cup dry kirsch (water) and 1 tablespoon vanilla extract.
Stir dry ingredients into butter mixture until just combined. Spread half of milk mixture over the dough; press gently to coat.
On a lightly floured surface cut out a circle 5 1/2 inches to 6 1/2 inches in diameter. Circle the mark with a pencil and measure 18 1/4 inches. Spread dough evenly over circle. Using a large spoon, roll up dough to 1/4 inch thick. Cut into circle lengthwise into 12 equally wide slices. Resize the slices so that they are approximately 10 to 12 inches. Fold longitudinally each fold more than halfway up the sides of the loaf. Divide each slice into three different layers.
Spread a ring of unsweetened kirsch (water) over each layer and smooth top layer. Fold over remaining water.
Stir together two tablespoons of butter and 1 cup of brown sugar and 1 tablespoon of white sugar on a medium bowl. Meanwhile, cream together 2 tablespoons of flour, 1/2 teaspoon of salt and the remaining 1 cup of kirsch (with liquid). Stir egg mixture into fried biscuits until evenly distributed. Roll dough into 1 inch balls and arrange into two-inch circle on prepared cookie sheet. Continue having fun!
Bake for 15 to 18 minutes in the preheated oven, or until other side is lightly browned. Cut into several 2 inch sticks (mine looked very dry and mushy) and place 1 teaspoon of each in 6 gluten-free and dairy-free bread bowls, placing them across the bottom of bowls. Have fun!