Chocolate Chocolate and More!

Welcome to my baking adventures.

Cinnamon Sugar Biscuits

Cinnamon Sugar Biscuits-these drop biscuits are light and fluffy with crystalized cinnamon sugar on top and streaks of cinnamon sugar inside!

Cinnamon Sugar Biscuits-these drop biscuits are light and fluffy with crystalized cinnamon sugar on top and streaks of cinnamon sugar inside!

Biscuits are a southern staple. Of course we have them for breakfast on a regular basis but you will probably see them pop up for lunch and dinner too. They’re easy to make and go with everything.

Some people have trouble with biscuit making (I used to be one of those people.) In honor of National Buttermilk Biscuit Month (May) I’m teaming up with White Lily Flour to show you how easy it is to make the best biscuit you’ll ever taste.

Cut butter into flour for a light and fluffy biscuit

The butter-yes, use real butter! It has to be cold. I usually cut my butter into slices then put it in the freezer while I measure out my other ingredients. When you cut it into the butter with a Pastry Blender  (or you can just use 2 knives) you want the butter to still be visible. About the size of a pea. No need to over do it.

Fold cinnamon sugar into biscuit dough

When you add your buttermilk (or milk) DO NOT OVERMIX! Mix just until your dry ingredients are wet. Then stop. Lumpy is ok. It’s probably the butter anyway. Also, you don’t want your dough too wet. Add your buttermilk slowly and stop when your dough is wet but not runny.

When you fold in your cinnamon sugar, just one fold. Sprinkle on top, place your fork down at the bottom of the bowl, lift the bottom over the top…and stop. One time. Trust me, you’ll get those little streaks of cinnamony sugar goodness without any extra effort. And your biscuits will stay fluffy because you haven’t over worked the dough.

Use a cookie scoop for easy portions

Drop biscuits can get messy, using a spoon and your finger (that the way a true southerner does it) or a second spoon to dish out your dough. I like using a Large Cookie Scoop. All my biscuits are the same size, it’s fast…and no mess.

Cinnamon Sugar on top of biscuits

Brush melted butter on top then be generous sprinkling the cinnamon sugar.

Cinnamon Sugar Biscuits made with White Lily Flour

Bake then let cool just until you can touch them without burning your fingers and enjoy!

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Yield: 10 biscuits

Cinnamon Sugar Biscuits

Cinnamon Sugar Biscuits

Ingredients

  • 3 Tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 2 cups White Lily all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons butter, cold and cubed
  • 3/4 to 1 cup buttermilk or milk*
  • 2 tablespoons butter, melted

Instructions

  1. Combine cinnamon and sugar and set aside.
  2. Combine flour, baking powder and salt in a large mixing bowl. Using a pastry blender or 2 knives, cut butter into flour. (you want butter to be the size of peas.)
  3. Stir in buttermilk, starting with 3/4 cup, just until dry ingredients are wet. Do not overmix. Add more buttermilk if needed.
  4. Sprinkle 1/2 of cinnamon sugar evenly over top of biscuit dough. Fold dough over one time. Using a large spoon or large cookie scoop, place dough, 2 inches apart, on a lightly greased baking sheet.
  5. Brush tops of biscuits with melted butter then generously sprinkle remaining cinnamon sugar on tops of biscuits.
  6. Bake in a preheated 450 degree oven for 13-15 minutes, until golden brown.

Notes

*If using milk, you will need less than if using buttermilk so start with just 3/4 cups and add more if needed.

Cinnamon Sugar Biscuits

Want more breakfast treats?

Cinnamon Sugar Donut Muffins-the softness of a donut in the shape of a muffin, covered with cinnamon sugar.

Cinnamon Sugar Donut Muffins

 Chocolate Chip Pancakes-just a few simple ingredients makes for a delicious breakfast treat!

Chocolate Chip Pancakes

 Caramel Pecan Biscuit Bake-Just a few minutes to prepare, a biscuit base topped with a caramel pecan topping and a cream cheese icing!

Caramel Pecan Biscuit Bake

 Simple Sausage Gravy and Biscuits-a Southern Favorite!

Simple Sausage Gravy

 Whole Wheat Waffles from Barbara Bakes
Strawberry Cream Cheese Coffee Cake from Fake Ginger
Blueberry Cheesecake Stuffed French Toast from Kitchen Meets Girl

I’m an ambassador for White Lily Flour and was compensated for this post. All opinions are my own. I wouldn’t share this with you if I didn’t really love it. 

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Reader Interactions

Comments

  4. monroe says

    April 16, 2015 at 7:18 pm

    Sorry, these were flavorless. My son said the same thing, it’s like taking a bite of nothing. Zero taste to the biscuit. I like a lot of recipes on this site, this is not one I would recommend. Tossed the batch.

  9. Jenni says

    June 4, 2015 at 4:36 am

    I love baking and can’t wait to try these at the weekend but I have a query. I live in the UK and don’t have a cup measure can you advise how much in grams and millilitres for the flour and milk. Also 450 converts to 230 degrees celcius, that seems very high even for only 13 minutes, do they always turn out perfectly at this temperature?

    • Joan Hayes says

      June 6, 2015 at 8:00 am

      I’m sorry, I don’t know the measurement equivilants for grams and millilters, there are several conversion tools online. As for the temperature. yes, you always bake biscuits at a high temperature. They will come out perfectly.

      • Jenni says

        June 6, 2015 at 9:56 am

        That’s ok I’ve found a good conversion website so am ready to bake many batches tomorrow. Good I’m glad, they sound far too delicious to risk burning them. Thank you for your reply

  10. Marisa says

    September 22, 2015 at 6:50 am

    at first when i taste them i was not sure but the more i eat them the more i love them.. they a very different from what i would call biscuits and i much prefer them 🙂 and the kiddies love them too 🙂 DELICIOUS <3