Snickerdoodle Biscuits

Snickerdoodle Biscuits

Layered with cinnamon sugar, these biscuits remind us of a snickerdoodle cookie. 

Snickerdoodle Biscuits
Makes about 8
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  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1 tablespoon plus 1⁄2 teaspoon sugar, divided
  4. 3⁄4 teaspoon kosher salt
  5. 1⁄2 cup cold unsalted butter, cubed
  6. 1 cup whole buttermilk, divided
  7. 1 tablespoon unsalted butter, melted
  8. 1⁄2 teaspoon ground cinnamon
  1. Preheat oven to 425°.
  2. In a large bowl, whisk together flour, baking powder, 1⁄2 teaspoon sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Gradually add 3⁄4 cup buttermilk, stirring until dry ingredients are moistened. Add remaining 1⁄4 cup buttermilk, if needed.
  3. On a lightly floured surface, gently knead dough 4 or 5 times. Roll dough 3⁄4 inch thick. Brush dough with melted butter.
  4. In a small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle half of cinnamon mixture over dough. Fold dough in half; roll 3⁄4 inch thick. Using a 21⁄2-inch cutter dipped in flour, cut dough, rerolling scraps once. Place biscuits in a 12-inch cast-iron skillet. Sprinkle with remaining cinnamon mixture.
  5. Bake until lightly browned, about 17 minutes.
Taste of the South


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