Today I want to share one of my favorite things to make lately – THE BEST cinnamon breakfast biscuits. Buttery, moist and lightly sweetened, these biscuits are sure to be a hit in your family as well!
Back in August my husband was laid off from his job, so we decided to take a trip around the country to visit family and friends. On our trip, we visited some friends in Utah and parked our travel trailer in their driveway. They were such gracious hosts and cooked us the most delicious breakfast of biscuits with jam, breakfast sausage and fresh berries. Maybe it was the salty, sweet and tart combo that checked all the boxes for me, but when I got home I found myself craving this breakfast all the time! I knew I had to come up with a solution by putting a little twist on a classic drop biscuit. I thought cinnamon would be a perfect addition, and I was right!
INGREDIENTS:
Flour
Baking Powder
Salt- I love Redmond Real Salt
Butter- Very cold butter works best
Milk- I prefer raw milk, but any milk or milk substitute will work in this recipe
TOOLS YOU MAY NEED TO MAKE CINNAMON BREAKFAST BISCUITS:
Mixing Bowls
Measuring Cups
Measuring Spoons– These ones are magnetic, so they keep your drawer nice and tidy!
Baking Sheet- I use and love this stainless steel set all the time.
Alternatively, you can use a muffin tin like I did. I’m eyeing this non-toxic, ceramic one from Xtrema, but any muffin tin will do!
Parchment Paper or Parchment Baking Cups
HOW TO MAKE CINNAMON BREAKFAST BISCUITS
First, Preheat your oven to 400 degrees and line a muffin tin with parchment baking cups.
In addition, I like to take my butter out of the fridge, chop it into small cubes, and place it in the freezer before mixing my dry ingredients. This ensures that it stays nice and cold while I cut it into the flour mixture.
Next, mix your flour, baking powder, salt and cinnamon in a large mixing bowl.
After all of your dry ingredients are mixed, take your butter out of the freezer and use a pastry knife to cut the butter into the dry mixture.
Once you cut in the butter, you mixture should look something like this. You should still be able to see small pieces of butter throughout the mixture.
Next, add the milk to the mixture. My tiny assistant wanted to help me with this part. I love having her involved while I’m cooking and baking, and she’s become quite proficient in the kitchen! At this point your dough will look a bit sticky.
Lastly, add honey into your dough and mix until it’s fully incorporated. The honey gives the dough a bit of sweetness and moisture.
Using a cookie scooper, scoop the dough into the parchment baking cups. Fill the cups about 2/3 of the way full.
Finally, place your biscuits into the oven and bake them for 18-20 minutes.
You’ll know your cinnamon breakfast biscuits are ready when they’re golden brown on top and a toothpick comes out nice and clean from the center.
What to serve with cinnamon breakfast biscuits:
Like I said, my favorite thing to serve these biscuits with is breakfast sausage, blackberry jam and fresh berries, but my husband prefers to top his biscuits with honey.
You could also omit the cinnamon and add garlic and cheese for a more savory biscuit, or even make a sausage gravy to top the biscuits for a delicious twist on biscuits and gravy! The dough itself is really versatile, so don’t be afraid to experiment!
What about you?
What is your favorite way to enjoy biscuits? Did you try a variation of this recipe? Share with us in the comments below!
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The Best Cinnamon Breakfast Biscuits
THE BEST cinnamon breakfast biscuits. Buttery, moist and lightly sweetened, these biscuits are sure to be a hit in your family as well!
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/3 cup butter
- 1 cup milk
- 1/8 cup honey
Instructions
- Preheat your oven to 400 degrees and line a muffin tin with parchment baking cups.
- Take butter out of the fridge, chop it into small cubes, and place it in the freezer before mixing the dry ingredients. This ensures that it stays nice and cold while you cut it into the flour mixture.
- Next, mix your flour, baking powder, salt and cinnamon in a large mixing bowl.
- After all of your dry ingredients are mixed, take your butter out of the freezer and use a pastry knife to cut the butter into the dry mixture. You mixture you should still be able to see small pieces of butter throughout the mixture.
- Next, add the milk to the mixture. At this point your dough will look a bit sticky.
- Add honey into your dough and mix until it’s fully incorporated. The honey gives the dough a bit of sweetness and moisture.
- Using a cookie scooper, scoop the dough into the parchment baking cups. Fill the cups about 2/3 of the way full.
- Finally, place your biscuits into the oven and bake them for 18-20 minutes. You’ll know your cinnamon breakfast biscuits are ready when they’re golden brown on top and a toothpick comes out nice and clean from the center. Enjoy!
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