I posted my family recipe for biscuits a couple months ago and had a big response to it. So I thought I'd share a quick variation on it that we often use to change up our breakfast rotation! Now don't even begin to think that these cinnamon biscuits are a replacement for good old fashioned cinnamon rolls! But they are perfect for still being a super quick breakfast option!
Cinnamon Biscuits
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp cinnamon (or more if you like a lot!)
1 cup milk
1/4 cup oil
Sift together dry ingredients. Add milk and oil together and stir just until mixed. Pour out on floured surface and turn a time or two so it isn't too sticky to work with. Careful not to overwork! Pat to about 1/2 inch thickness and cut biscuits using a cutter, glass or old can. Place on an ungreased cookie sheet. Should make about 10 biscuits. Bake at 425F (220C) for about 10 minutes or until puffed and slightly browning on top and bottom.
Icing:
1/2 cup powdered sugar
dash of vanilla (opt)
a couple teaspoons of milk
Place powdered sugar in a small bowl. Add vanilla if using and stir in a teaspoon of milk. Add a teaspoon or less at a time to get a drizzling consistency. If you get it too runny, just add more powdered sugar! Drizzle over hot biscuits and serve!
Cinnamon Biscuits
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp cinnamon (or more if you like a lot!)
1 cup milk
1/4 cup oil
Sift together dry ingredients. Add milk and oil together and stir just until mixed. Pour out on floured surface and turn a time or two so it isn't too sticky to work with. Careful not to overwork! Pat to about 1/2 inch thickness and cut biscuits using a cutter, glass or old can. Place on an ungreased cookie sheet. Should make about 10 biscuits. Bake at 425F (220C) for about 10 minutes or until puffed and slightly browning on top and bottom.
Icing:
1/2 cup powdered sugar
dash of vanilla (opt)
a couple teaspoons of milk
Place powdered sugar in a small bowl. Add vanilla if using and stir in a teaspoon of milk. Add a teaspoon or less at a time to get a drizzling consistency. If you get it too runny, just add more powdered sugar! Drizzle over hot biscuits and serve!
Hi Sarah Beth - I just tried these and I'm wondering if some of the measurements are off? I had to add a whole extra cup of flour to have a dough - with 2 cups it resembled drop-biscuit dough, which was to wet (it poured out onto my counter!).
ReplyDeleteNo Lindsey, the measurements aren't off....what type of flour did you use? If you used low-gluten, I find it's runnier. Also, if you do like you're supposed to and just scoop your flour into the cup then level it off, I sometimes find I have to add a little extra. But not up to a whole cup! That's crazy! Sorry it didn't work for you!!
ReplyDeleteI just made this this morning for breakfast for our family and it was amazing! Thank you for sharing! I love that it was so quick, too!
ReplyDeleteI just made these for breakfast and they were yummy! I'm amazed that I could get such a nice biscuit using oil! This will be SO useful when I move back to China!
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