This recipe started out as a buttermilk biscuit recipe. The biscuits turned out so well I thought I’d see if there were other variations out there to try, and sure enough, this recipe popped up.
2 ½ cups self-rising flour
½ cup sugar
½ teaspoon cinnamon
½ cup unsalted butter
1 cup buttermilk (and add more if the dough doesn’t quite come together)
Cinnamon-sugar (for the tops; mix ¾ cup of sugar with 2 tablespoons of cinnamon)
1 tablespoon melted butter (for the tops)
Optional: ½ cup powdered sugar and some milk for a glaze.
Preheat oven to 450.
In a large mixing bowl, combine the flour, sugar and cinnamon.
Cut up the butter into small chunks, add it to the mixture, and, using a couple of knives or a fork, cut the butter in until the mixture is like a coarse pebble mix.
Stir in the buttermilk until the dough begins to leave the sides of the bowl. As mentioned above, don’t hesitate to add a bit more buttermilk if the mixture is too dry.
Dump the dough out onto a lightly floured surface, and knead for a couple of turns until the dough is smooth.
Roll it out to ½ inch thickness, and, using a 2 ¼ inch biscuit cutter, cut out 10-12 biscuits and place them into a lightly greased 10 inch iron skillet or on a cookie sheet.
Brush the tops of the biscuits with a small amount of melted butter, and sprinkle them with cinnamon-sugar.
Bake for 10-12 minutes.
While the biscuits are baking, make up a batch of powdered sugar and milk glaze. (I use a cup of powdered sugar and add just enough milk to get it to the right consistency. A teaspoon of melted butter added to the mix will make it even more decadent.)
As soon as the biscuits are done, drizzle the glaze over the tops.
Try to eat all of them in one sitting (it’s only 12 little biscuits!).