Cinnamon Buttermilk Biscuits
"I like to make these biscuits when we have chili or other soups/stews but don't feel like spending the time making cinnamon rolls. I adapted this recipe from a Betty Crocker recipe."
- Ready In:
- 17mins
- Ingredients:
- 10
- Yields:
-
12 biscuits
- Serves:
- 10-12
ingredients
- 1 cup unbleached all-purpose flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄3 cup butter, softened
- 3⁄4 teaspoon salt
- 1 cup buttermilk
- 1⁄3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1⁄8 teaspoon ground cardamom
directions
- Preheat oven to 450 degrees F.
- Mix together flours, leaveners and salt.
- Cut the softened butter into dry mixture with fork or food processor/pastry blender until the mixture is crumbly.
- Pour in the buttermilk 1/4 of a cup at a time, mixing after each addition. It should be sticky, but firm enough to work with.
- Lightly grease a 9-inch pie plate.
- In a clean bowl, mix together the brown sugar, cinnamon and cardamom.
- Take a spoon and scoop a sizable amount of the biscuit mixture (about 1/4 cup) and drop it into the sugar/spice mixture and roll to coat.
- Put coated biscuit into pie plate.
- Continue doing this until you've used up all of the biscuit batter.
- Bake in the center of the oven for 10-12 minutes.
- This should make about a dozen biscuits.
- You may also melt some extra butter and pour it over the biscuits before you bake them to make them more gooey.
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RECIPE SUBMITTED BY
I love baking. I started baking with my Grandma from the time I could productively use my hands, decided I loved it (and the ending results ^_^) and have been baking ever since. I love old German/Austrian and Scandinavian recipes. I absolutely love looking at the recipes here and baking them, there's such a vast variety of recipes to expand the amateur or professional baker's repertoire.
