Cinnamon Buttermilk Biscuits Recipes

CINNAMON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground.
• In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together.
• Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan.
• Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth. Drizzle glaze over hot biscuits.

CINNAMON-RAISIN BUTTERMILK BISCUITS

Steps:

• In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm.

CINNAMON BUTTERMILK BISCUITS

Steps:

• 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.

CINNAMON BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees F.
• In large bowl, combine flour, sugar, cinnamon and baking soda; mix well.
• With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in raisins.
• With fork, stir in enough buttermilk until mixture leaves sides of bowl and soft dough forms.
• Turn dough out onto floured surface, knead lightly until no longer sticky.
• Roll out dough to 1/2-inch thickness.
• Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet with sides touching.
• Bake at 450 degrees F. for 10 to 13 minutes or until light golden brown.
• Cool 5 minutes on wire rack.
• In small bowl, combine powdered sugar and enough milk for desired frosting consistency.
• Frost warm biscuits.
• Serve immediately.

CINNAMON-RAISIN BUTTERMILK BISCUITS

Steps:

• In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4"-inch thickness. Cut with a floured 2-1/2"-inch biscuit cutter.
• Place on an ungreased baking sheet. Bake at 400 for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm.