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.
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.
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.
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.
Brush melted butter on top then be generous sprinkling the cinnamon sugar.
Bake then let cool just until you can touch them without burning your fingers and enjoy!
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- 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
- Combine cinnamon and sugar and set aside.
- 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.)
- Stir in buttermilk, starting with 3/4 cup, just until dry ingredients are wet. Do not overmix. Add more buttermilk if needed.
- 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.
- Brush tops of biscuits with melted butter then generously sprinkle remaining cinnamon sugar on tops of biscuits.
- Bake in a preheated 450 degree oven for 13-15 minutes, until golden brown.
*If using milk, you will need less than if using buttermilk so start with just 3/4 cups and add more if needed.
Want more breakfast treats?
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.