Cinnamon Biscuits

Thursday, April 2, 2009

These cinnamon biscuits come from my good friend Steph. She sent us this Valentine’s Day package that included the dry ingredients for cinnamon biscuits…

… and an awesome camera strap cover. She’s so crafty. Definitely check out her blog.

I kept trying to find an excuse to make the cinnamon biscuits and then we had a snow day. It was a perfect opportunity to try these out. We gobbled these right up. I used some cream cheese frosting I had leftover from the Red Velvet cupcakes to drizzle over them while they were still warm. I will definitely be making these again. And again. And again.

Cinnamon Biscuits – from Steph
Biscuits:
2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
Filling:
3 tablespoons butter
3 tablespoons sugar
1 teaspoon ground cinnamon

Icing:
1/8 cup butter
1/2 package of cream cheese at room temperature
1/2 lb. confectioners’ sugar
1 teaspoon vanilla

Preheat oven at 425.

Mix together all the biscuits ingredients except the shortening and milk. Cut the shortening into the mix till it looks like bread crumbs.

Stir the milk into the mix and then roll the dough out onto a floured surface. Spread butter across dough and sprinkle with cinnamon and sugar. Cut into 2″ strips.

Stack the strips one on top of another. (The smaller edge pieces may make up one layer to even out the thickness at the ends.) Cut into six even stacks.

Stuff stacks into greased cup cake pan and bake for 11-14 minutes. While biscuits are baking, mix together all the icing ingredients with a hand mixer. Remove biscuits from pan and let cool.

Icing the tops and enjoy!

Breakfast

7 comments »

10 Responses to “Corn Tomato and Avocado Salad”

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1

Cate — June 30, 2009 at 12:36 pm

This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!
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2

oneordinaryday — June 30, 2009 at 12:45 pm

Looks perfect. Yum.
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3

Colleen — June 30, 2009 at 1:15 pm

Your pictures look great! I am glad you liked this – I need to make it again soon!
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4

Mermaid Sweets — June 30, 2009 at 2:53 pm

oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.
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thecookingnurse — June 30, 2009 at 3:47 pm

I have seen this recipe floating around and I must try it!
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6

Ingrid — June 30, 2009 at 7:48 pm

I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.

Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
~ingrid
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7

ellysaysopa — June 30, 2009 at 8:44 pm

I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!
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Jen — June 30, 2009 at 8:52 pm

It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.
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Katie — July 2, 2009 at 12:44 am

YUMMY! It looks great and perfect for the summer!
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thecookingnurse — July 13, 2009 at 10:24 pm

Update! I made this and added a few additional ingredients. I love it!