Cinnamon Buttermilk Biscuits Recipe #369271
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.
by Chef #932192
17 min | 5 min prep
SERVES 10 -12 , 12 biscuits
- 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
- 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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5 stars