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–+ servings

Cinnamon Biscuits

thetimelessbaker
A buttery, flaky biscuit rolled between layers of cinnamon sugar and drizzled with a sweet powdered sugar glaze.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 12 biscuits
Calories 217 kcal

Equipment

  • baking sheet
  • parchment paper or silicone baking mat
  • Rolling Pin
  • pastry brush
  • mixing bowls of various sizes
  • knife or kitchen twine

Ingredients
  

For the biscuits

  • 2 cups all-purpose flour sifted
  • 1/2 teaspoon baking soda
  • 4 teaspoons baking powder or 1 tbsp + 1 tsp
  • 1/2 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1/4 cup shortening cold and cut into pieces
  • 1/4 cup unsalted butter cold and cut into pieces
  • 2/3 cup sour milk or buttermilk * see tips below to make your own sour milk

For the filling and glaze

  • 3 Tablespoons unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup confectioner's sugar
  • 3-4 teaspoons water or more

Instructions
 

  • Whisk sifted 2 cups all-purpose flour, 1/2 teaspoon baking soda, 4 teaspoons baking powder, 1/2 teaspoon salt and 2 teaspoons granulated sugar together in large bowl.
  • Using a pastry blender or a fork, cut in cold 1/4 cup unsalted butter and cold 1/4 cup shortening until crumbly.
  • Add 2/3 cup sour milk or buttermilk and stir just until combined, do not over mix.
  • Using both hands that have been floured, gently knead dough in the bowl to form a large ball of dough (kneading 6-8 times).
  • Turn out onto floured surface and roll into a rectangle about 1/4” thick.
  • Brush the rolled dough with 3 Tablespoons unsalted butter, melted; sprinkle with cinnamon sugar mixture (1/2 cup granulated sugar, 2 teaspoons ground cinnamon. Starting at one end of the dough, roll dough together to form a log, like a cinnamon roll.
  • Cut the dough into 12 pieces and place on lined baking sheet, cut side up.
  • Bake at 425°F for 12-15 minutes, or until lightly golden around the edges.
  • Combine 1 cup confectioner's sugar with 3-4 teaspoons water to make a pourable consistency; drizzle glaze over slightly cooled biscuits.

Notes

  • Make your own sour milk for this recipe: add 2 teaspoons of white vinegar to the milk.
  • Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
  • Biscuits will keep at room temperature in a sealed container up to 48 hours.
  • Freeze baked biscuits in an airtight container for up to 3 months. 

Nutrition

Serving: 1biscuitCalories: 217kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 19mgSodium: 300mgPotassium: 44mgFiber: 1gSugar: 10gVitamin A: 229IUVitamin C: 0.01mgCalcium: 102mgIron: 1mg
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