These delicious cinnamon biscuits are the new cinnamon roll for me! If you don't want to wait on yeast rising but want a delicious cinnamon biscuit/scone for your brunch, this recipe is it!
Honestly, we prefer these over cinnamon rolls. You can eat them with butter inside or add a little cream cheese or vanilla icing to the tops.
These delicious biscuits will dress up your brunch boards!
You follow the same recipe as the homemade Southern "Cathead" Biscuits, however, you add cinnamon and sugar folded in the dough. Once cut and placed on your pan, top with additional cinnamon and sugar. If you can get ahold of some Vietnamese Cinnamon, do so! The cinnamon is rich and smooth!
Cinnamon Biscuits
Ingredients:
3 cups self-rising flour + more for flouring board and cutter
1 stick of Crisco Butter (Crisco Butter sticks)
1/2 Teaspoon of Cream of Tartar
3 Teaspoons of Sugar
½1 Teaspoon of Pink Himalayan salt
1 ¼-1/2 cups of cold Cultured Buttermilk
3 Teaspoons of Vietnamese Cinnamon
Directions:
Preheat oven to 420º F. Lightly spray rimmed baking sheet or cast-iron skillet. Set aside. For small batches, use a cast-iron skillet, for larger batches use a baking sheet.
Add flour to a large mixing bowl. Add in Cream of Tartar, Sugar, Salt, and Cinnamon. Fold in the Crisco Butter stick. Gently mix in the butter stick in the dough until dough has soft pebbles combined. Make a well in middle of the dough. Pour in buttermilk and stir gently until just combined. Do not overmix. The dough will begin to come together, but do not knead until it becomes a ball.
Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together forming a rectangle, getting all the loose flour incorporated with the rest of the dough. The key to this recipe is not to over mix. Over mixing can cause the dough to yield drier biscuits.
Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together. FOLD and FLATTEN, FOLD and FLATTEN, continuing doing this 5-6 times. (Fold the right side of the rectangle over to the left side, then flatten dough with your palms.)
Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Top with additional cinnamon, and sugar.
Place in preheated oven and bake about 15-20 minutes. Remove from oven and serve. Your biscuits should be golden on the outside, and not sticky on the inside.
Honestly, we prefer these over cinnamon rolls. You can eat them with butter inside or add a little cream cheese or vanilla icing to the tops.
These delicious biscuits will dress up your brunch boards!
You follow the same recipe as the homemade Southern "Cathead" Biscuits, however, you add cinnamon and sugar folded in the dough. Once cut and placed on your pan, top with additional cinnamon and sugar. If you can get ahold of some Vietnamese Cinnamon, do so! The cinnamon is rich and smooth!
Cinnamon Biscuits
Ingredients:
3 cups self-rising flour + more for flouring board and cutter
1 stick of Crisco Butter (Crisco Butter sticks)
1/2 Teaspoon of Cream of Tartar
3 Teaspoons of Sugar
½1 Teaspoon of Pink Himalayan salt
1 ¼-1/2 cups of cold Cultured Buttermilk
3 Teaspoons of Vietnamese Cinnamon
Directions:
Preheat oven to 420º F. Lightly spray rimmed baking sheet or cast-iron skillet. Set aside. For small batches, use a cast-iron skillet, for larger batches use a baking sheet.
Add flour to a large mixing bowl. Add in Cream of Tartar, Sugar, Salt, and Cinnamon. Fold in the Crisco Butter stick. Gently mix in the butter stick in the dough until dough has soft pebbles combined. Make a well in middle of the dough. Pour in buttermilk and stir gently until just combined. Do not overmix. The dough will begin to come together, but do not knead until it becomes a ball.
Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together forming a rectangle, getting all the loose flour incorporated with the rest of the dough. The key to this recipe is not to over mix. Over mixing can cause the dough to yield drier biscuits.
Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together. FOLD and FLATTEN, FOLD and FLATTEN, continuing doing this 5-6 times. (Fold the right side of the rectangle over to the left side, then flatten dough with your palms.)
- Folding the dough a few times creates numerous flaky textures on the biscuits. Make sure to handle the dough carefully. Overmixing will release the gluten; thus, dough will be tough.
- Lightly flour a 2-inch biscuit cutter. Use your hands to pat dough about ½ inch think. Cut out biscuits using the 2-inch biscuit cutter.
Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Top with additional cinnamon, and sugar.
Place in preheated oven and bake about 15-20 minutes. Remove from oven and serve. Your biscuits should be golden on the outside, and not sticky on the inside.
Pre-Baked Dough
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