9.14.2011

Food to love : Cinnamon drop biscuits



You know those mornings when you wake up and think 'crap, we have absolutely nothing in our house for breakfast...'

Do you have those mornings? Or is it just me? Usually this happens when Stone and I have been traveling and we get home and go straight to bed then the next morning I wake up praying that while we were gone someone came and re-stocked our house with a fresh load of groceries. Actually that would creep me out if someone just came in our house while we were away, but I suppose if they were delivering coffee creamer, eggs, fresh fruit and other essentials that I would allow it.

The good news is you will always be able to scrounge up enough ingredients to make drop biscuits, so that is precisely what I did. The morning after we got home from Sacramento I whipped these babies up and they were so delicious I thought I had to share them with you. Enjoy!


Cinnamon Drop Biscuits

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, chilled and cut into small pieces
1 cup buttermilk (can be low-fat)
2 tsp cinnamon sugar

Heat oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.
In a large bowl, combine the flour, baking powder, salt, and baking soda. Using a pastry blender, 2 knives held crisscross fashion, or your fingertips, add the butter to the flour mixture and mix until crumbly. Add the buttermilk and, with a wooden spoon, stir until combined. The dough should be very sticky. sprinkle cinnamon sugar and work into the dough.

Using the spoon or your fingertips, drop heaping tablespoons of the dough onto the baking sheet. Bake until lightly golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes. Serve hot.


1 comment:

ash said...

Shelby, if you love pumpkin flavor you have to make these with pumpkin spice in them. I made them this past weekend and they were delish! I think your recipe might be better than mine so I'm going to make them again this weekend. Thanks!

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