These Cinnamon Sugar Tea Biscuits come together in a flash – I had less than 20 minutes before company was coming over when I decided to start the recipe and by the time the doorbell rang there were fresh biscuits on the counter! That’s what I mean by quick!
I used to love putting cinnamon and sugar on toast and that’s what these biscuits reminded me of – that sweet, buttery, cinnamon flavor on a light flaky biscuit! Best enjoyed warm. You won’t even need butter!
I deviated from the original recipe with my second pan. Originally the recipe called for the oven to be 450 degrees, which had the biscuits coming out a little crispier on the edges than I prefer, so for my second pan I dropped the temperature down to 400 degrees and they were perfect. That’s what I’d recommend.
This recipe makes 12 medium sized biscuits.
This dough had a great consistency that you could certainly add nuts or raisins to if that was your thing – have fun and enjoy!
Adapted from Chocolate Chocolate and More
3 Tablespoons sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
6 Tablespoons butter, cold and cubed
1 cup buttermilk or milk
2 tablespoons butter, melted
Combine cinnamon and sugar in a small bowl and set aside.
In a large mixing bowl, combine flour, baking powder and salt. 2 knives, cut butter into flour. Butter is done when it is small and pea-sized.
Stir in buttermilk, starting with 3/4 cup, just until dry ingredients are wet. Add rest of buttermilk if needed (I needed to use 1 full cup). Do not overmix.
Flatten out the dough in the bowl and sprinkle 1/2 of cinnamon sugar evenly over top of biscuit dough. Fold dough over one time. Using a large spoon or large cookie scoop, scoop out dough and place 2 inches apart, on a lightly greased or parchment lined baking sheet.
Drizzle melted butter over the top of each biscuit and then generously sprinkle remaining cinnamon sugar on top.
Bake in a preheated 400 degree oven for 13 minutes, until golden brown or to desired doneness.