Cinnamon biscuits are one of the defining breakfasts of my childhood. I’ve never seen them on a restaurant menu or heard of someone else making them. We are carrying on the tradition because they’re pretty simple and a good and relatively quick breakfast that we usually combine with scrambled eggs. For some reason I am not very good at making biscuits, but Lindsay is, so when we want cinnamon biscuits I usually try to get her to make them. Her biscuits are always fluffier than mine.
Dave
Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter, cold
- 3/4 cup milk
Topping:
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Preheat oven to 450°F. In a medium bowl, or food processor, combine flour, baking powder and salt. Cut in butter and combine until the butter is the size of small peas. Add milk, all at once, and stir until a dough just forms.
Turn onto work surface and pat into a circle. I like to cut the dough in 4 pieces and stack it, then pat it into a circle again to get tall biscuits. Roll out dough until it is about 1/2 inch thick. Cut into circles. Pat the remaining dough together and roll out and cut again. The last few scraps can be pressed into the circle cutter to form a rough biscuit (some biscuits will not be as perfect-looking as others).
Melt 3 tablespoons butter in one bowl. In another bowl, combine sugar and cinnamon. Dip the tops of each biscuit in the butter, then in the sugar.
Place on a greased cookie sheet, sugar side up. Bake for 10-12 minutes.
Spencer Family Cookbook 