Cinnamon Biscuit Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Sugar: Adds sweetness to balance the spice of the cinnamon.

Ground cinnamon: The star spice that gives these biscuits their warm, aromatic flavor.

Butter: Cold and cubed, it creates flaky layers in the biscuits.

Milk: Adds moisture and helps bring the dough together.

When cutting in the butter to the flour mixture, use a pastry cutter or two knives to ensure the butter remains cold. This will help create those desirable flaky layers in your biscuits. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• sugar - Substitute with honey: Use ¼ cup honey for ¼ cup sugar, but reduce the milk slightly to balance the added liquid.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor.

• ground cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with nutmeg, ginger, and cloves, adding a more complex flavor.

• butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a subtle coconut flavor.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, though it may alter the flavor slightly.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it may slightly change the flavor and texture.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• Allow the cinnamon biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the biscuits in an airtight container. They will stay fresh at room temperature for up to 2 days.
• To extend freshness, store the biscuits in the refrigerator. Use an airtight container or wrap them tightly in plastic wrap. They will keep for up to a week.
• For freezing, wrap each biscuit individually in plastic wrap to prevent freezer burn. Place the wrapped biscuits in a freezer-safe zip-top bag or airtight container.
• Label the container with the date. Frozen biscuits are best enjoyed within 2-3 months.
• When ready to enjoy, thaw the biscuits at room temperature for about an hour. For a warm treat, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.
• If you prefer a quicker method, microwave the thawed biscuits on a microwave-safe plate for 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• For added flavor, brush the reheated biscuits with melted butter and a sprinkle of cinnamon sugar before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the cinnamon biscuits in aluminum foil to prevent them from drying out.
  3. Place the wrapped biscuits on a baking sheet.
  4. Heat in the oven for about 10-15 minutes or until they are warmed through.

• Microwave Method:

  1. Place the cinnamon biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the cinnamon biscuits directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-10 minutes, checking frequently to avoid over-browning.

• Stovetop Method:

  1. Preheat a skillet over low heat.
  2. Place the cinnamon biscuits in the skillet.
  3. Cover with a lid to create a mini-oven effect.
  4. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• Oven: Preheat to 425°F (220°C) to bake the biscuits.

• Mixing bowl: Combine flour, baking powder, salt, sugar, and cinnamon.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Measure out the baking powder, salt, sugar, and cinnamon.

• Rolling pin: Roll out the dough to about ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the biscuits on this for baking.

• Parchment paper: Line the baking sheet to prevent sticking.

• Cooling rack: Allow the biscuits to cool after baking.

• Knife: Cube the cold butter.

• Spatula: Transfer the biscuits to the baking sheet.

• Flour sifter: Optional, but useful for sifting flour to ensure no lumps.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and faster transfer of biscuits.

Batch baking: Double the recipe and freeze half the biscuits for a quick bake later.