My kids just love cinnamon biscuits. They are quicker than yeasted rolls, but just as yummy! This is just a basic biscuit recipe, sweetened, but I tried to be thorough in my instructions for folks who’ve maybe never made a biscuit before. 🙂
3 cups flour
4 tsp baking powder
1 tsp salt
1/4 cup sugar
1 tsp cardamom (optional)
1/2 cup shortening, butter or margarine
enough milk to make 1 cup when combined with egg
1 tsp vanilla
1/2 cup butter, melted
1 cup sugar
2-3 tsp cinnamon
Preheat the oven to 425°. Set a rimmed baking sheet on the counter where you can get to it later when your hands are all buttery and floury. 🙂 You might want to get out your rolling pin and a sharp knife now, too, and set a measuring cup of flour on the counter for rolling time. Ready?
Okay. First, melt your butter and mix together the sugar and cinnamon for the filling. Your hands will be too dirty to worry about it later.
Combine all the dry ingredients for the biscuits in a medium sized bowl. The cardamom is optional and not as readily available as it ought to be, but if you can find some, it adds a great flavor to all things cinnamony or appley. When your dry ingredients are thoroughly combined, cut in your shortening or butter with a pastry blender or two knives. Pour in the egg with the milk and the vanilla and stir as well as you can with a wooden spoon. Use your hand to knead any remaining flour into the dough, which should be sticking nicely together now without sticking to your hand. If it’s too moist, add a bit more flour. If it’s too dry, add a bit more milk. The amount of moisture the flour will hold is directly related to the humidity of the surrounding air, so this is more art than science.
Dust the counter top with flour before putting the dough down so it won’t stick, then dust the top of the dough, too. Roll it out as evenly as you can into a long rectangle. Mine came out about 18 X 12, but I don’t know of anyone who actually measures such things, so just eyeball it. Spread the melted butter all the way to the edges, then sprinkle the cinnamon sugar over the butter. Roll the dough up along one of it’s long sides, then slice the resulting log into one inch pieces. Arrange them on one or two rimmed baking sheets, in case of butter drips, and slide them into your preheated oven. Bake them for 20 minutes, give or take, until the tops are golden and they don’t feel uncooked when you press on them. Biscuits, when done, don’t yield so very much to pressure.
Serve them with extra butter if you like and jelly no matter what. Milk is a very good accompaniment to the sweetness, and a couple of eggs are seldom amiss, especially for the more mature folks at the table.
(Originally posted in 2008.)