Flaky Cinnamon Sugar Buttermilk Biscuits
Kitchen oh kitchen, how I've missed you...
These biscuits were inspired by my friend Tommy. They are perfect all on their own or with the Cinnamon Sugar Compound Butter (see recipe below). I promise they are a cinch to make and take no more time than it would if you were wrestling to open that dang blue poppin’ fresh can (you know which one I mean). This is an awesome recipe to do with the kiddos. Enjoy!
4 tablespoons of sugar, divided
2 teaspoons of cinnamon, divided
3 cups all purpose flour
2teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 ½ sticks chilled unsalted butter, cut into small cubes (about ¼ inch in size)
1 cup buttermilk, plus a little extra for brushing on top of biscuits
Preheat oven to 425 degrees.
In a small cup combined 2 tablespoons of sugar with 1 teaspoon of cinnamon and set aside.
In a large bowl whisk flour, 2 table spoons of sugar, baking powder, baking soda, salt and 1 teaspoon of cinnamon. Using a pastry cutter, two forks or even your fingertips, rub (cut) the chilled butter into the flour mixture. The mixture should begin to resemble a coarse mealy texture. Do not overwork the butter, it should remain cold. Add buttermilk and stir until evenly distributed.
Place the dough on a floured surface. Gently fold the dough over itself 2-3 times/ Press the dough out until it is about 1/2 inch in thickness. Dip the edge of a juice glass that is about 2 inches in diameter (you can also use a biscuit cutter if you have one) and cut out 12 biscuits.
Place biscuits on an ungreased cookie sheet and brush tops with buttermilk. Sprinkle with cinnamon sugar mixture and bake for 15 minutes or until golden.
Serve warm with Cinnamon Sugar Butter.
Cinnamon Sugar Compound Butter
1 stick of salted butter, softened to room temp
1 1/2 tablespoons of sugar
1/2 teaspoon cinnamon
Leave the butter on your counter until it comes to room temperature. In a small bowl stir the butter with a fork until it is light and fluffy. Add in the sugar and cinnamon and mix until well combined. Keep the butter at room temperature if you plan on using it right away. Otherwise, place butter on a piece of wax paper and shape into a log. Roll and wrap the wax paper around the butter and place in the refrigerator for about 2 hours or until set.
The butter will keep in the refrigerator for about 2 weeks, tightly covered.
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