Layered with cinnamon sugar, these biscuits remind us of a snickerdoodle cookie.
Makes about 8
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- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon plus 1⁄2 teaspoon sugar, divided
- 3⁄4 teaspoon kosher salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 cup whole buttermilk, divided
- 1 tablespoon unsalted butter, melted
- 1⁄2 teaspoon ground cinnamon
- Preheat oven to 425°.
- 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.
- On a lightly floured surface, gently knead dough 4 or 5 times. Roll dough 3⁄4 inch thick. Brush dough with melted butter.
- 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.
- Bake until lightly browned, about 17 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/