Description
Similar to butter swim biscuits, these no-yeast cinnamon sugar biscuits make for a delicious Saturday morning treat. Rich buttermilk biscuits topped with a thick layer of cinnamon crunchies, brings back my childhood of my mom making me cinnamon sugar toast.
Ingredients
- 1 tablespoon vegetable shortening
- 2 3/4 cups flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup brown sugar
- 1 1/2 teaspoons coarse kosher salt
- 12 tablespoons unsalted butter , cold and cut into cubes
- 1 1/3 cups buttermilk
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons heavy cream (or buttermilk)
Directions
- Preheat the oven to 425°F and grease a 3 quart casserole dish with vegetable shortening. Set aside. You can use a smaller or large casserole dish, but this will also impact baking time.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, brown sugar and salt.
- Using a pastry cutter, blend in the cold butter.
- Stir in the buttermilk until a coarse and lumpy batter forms. Scoop this into the prepared baking pan, set aside. They will spread, this is normal.
- In a medium mixing bowl, stir together the sugar, cinnamon and nutmeg.
- Baste the tops of the biscuits with heavy cream (or buttermilk) and top with the cinnamon sugar mixture. Using a knife or large toothpick, swirl the topping around.
- Bake, uncovered for 25-27 minutes or until the tops are lightly browned and it passes the toothpick test.
- Remove and allow to cool before cutting with a serrated knife.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
