Our Cinnamon Biscuits have become something that all our family and friends look forward to so when we ask “what can we bring?” the answer is almost always “cinnamon biscuits!” Cinnamon biscuits are really just a variation of our standard tea biscuit recipe which is below. Some variations, including our cinnamon biscuits, are in the Serving Suggestion section below the recipe. The most important thing with biscuits is DO NOT OVERWORK THE DOUGH!
- 2 1/4 cup flour
- 2 tbsp. sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- In large bowl stir together flour, sugar, baking powder, baking soda and salt.
- Mix in cubed butter using a hand pastry blender until mixture resembles coarse crumb.
- Add milk all at once, stirring with a fork to make a soft, sticky dough.
- With lightly floured hands press dough into a ball an lightly floured surface and knead gently ten times.
- Pat or roll out dough to 3/4″ thick and cut into 2 1/2″ rounds. Place on cookie sheet.
- Bake at 425F for 10-12 minutes, or until golden brown.
Use this recipe as a base for other biscuit types:
Add 1 cup of raisins for raisin biscuits.
Add 1 cup of shredded cheese for cheese biscuits
Add 1 cup of frozen blueberries for blueberry biscuits
For cinnamon biscuits, do above steps 1 through 4 and then gently pin the dough out to about 1/4″ thick, generously brush with melted butter, spread lots of brown sugar and lots and lots of cinnamon (Saigon cinnamon preferred), roll up, seal the edge with a bit of water and cut each biscuit about 1/2″ thick. Bake as above.
No buttermilk? Add 1 tbsp. of vinegar to 1 cup of milk and let sit for 10 minutes.
You can substitute unbleached white or spelt flour for white flour.