Imagine waking up to the aroma of warm cinnamon wafting through your home. These cinnamon biscuits are a delightful way to start your day or enjoy a cozy afternoon snack. Paired with a dollop of creamy honey butter, each bite is a sweet, comforting treat that feels like a hug in biscuit form. Let’s get baking and bring a little warmth to your kitchen!
Steps
- Preheat your oven to 400°F. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt by whisking them together.
- Cut 1 cup of cold butter into small pieces. Use a pastry cutter or fork to incorporate the chilled butter into the flour mixture until well blended. Form a well in the center and gently stir in 2 1/4 cups of buttermilk and 2 tablespoons of honey until the dough forms.
- Place the dough on a floured surface and, with floured hands, shape it into a 1-inch thick rectangle. Fold one short side into the center, then the other side, rotating the dough 90 degrees. Flatten it again and repeat this folding and pressing process two more times.
- Use a floured 2 1/4-inch round cutter to make biscuit rounds, placing them in a 12-inch cast-iron skillet. Avoid twisting the cutter to ensure the biscuits rise properly. Reroll scraps if necessary to cut more biscuits, aiming for about 14 in total. Brush the tops with the remaining 1/4 cup of buttermilk.
- Put the skillet in the oven and bake the biscuits for 25 to 30 minutes until they are golden brown on top and bottom and fully cooked through.
- While the biscuits are baking, melt the remaining 4 tablespoons of butter with 1 tablespoon of honey and the cinnamon in the microwave. Mix them well, then brush some of this cinnamon butter over the hot biscuits and serve the rest on the side.
Ingredients
- 4 1/2 cups all-purpose flour, plus extra for dusting
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups cold salted butter, divided
- 2 1/2 cups buttermilk, divided
- 3 tablespoons honey, divided
- 1/2 teaspoon ground cinnamon
FAQ
- What is the key to making perfect biscuits?
- To achieve the best biscuits, avoid overmixing the dough after adding the buttermilk; mix just until combined. Also, when cutting the biscuits, press straight down with the cutter and lift it back up without twisting to ensure the edges are not sealed, allowing the biscuits to rise properly.
- Should I use butter or shortening for making biscuits?
- Butter is preferable for making biscuits as it enhances the flavor and allows the biscuits to rise higher. The water content in butter creates steam pockets during baking, resulting in a light and flaky texture.
- What can I use as a buttermilk substitute if I’m out?
- If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to one cup of regular milk. This simple mix will work well in place of buttermilk in your biscuit recipe.
- Why is a cast-iron skillet recommended for baking biscuits?
- A cast-iron skillet is ideal for baking biscuits because it retains heat exceptionally well, creating a beautiful crust on the biscuits. Additionally, it provides an appealing presentation when serving.
Tips
- Avoid overmixing the dough after adding the buttermilk; mix just until all ingredients are combined to keep the biscuits light and tender.
- When cutting out the biscuits, press the biscuit cutter straight down and lift it straight back up without twisting to ensure the biscuits rise properly.
- Use cold butter rather than shortening for better flavor and texture; the water content in butter creates steam and helps the biscuits become flaky.
- If you don’t have buttermilk, make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk.
Equipment
- Cast-iron skillet (12-inch)
- Pastry cutter
- Round biscuit cutter (2 1/4-inch)
- Microwave-safe bowl (if not already available)
