Cinnamon Biscuits with Cream Cheese Icing

Cinnamon Biscuit

Earlier this week I made some Cinnamon Muffins.  (Click here for recipe.)  I made homemade “cinnamon chips.”  The batch made more than what I needed for the muffins, so I thought I would make some biscuits with them.  Who doesn’t like cinnamon biscuits?  (My daughter doesn’t if they have raisins.)

The basic southern buttermilk biscuit is the base for this recipe.  I added some coconut palm sugar.  (I love how it tastes.)  If you don’t have palm sugar, you can use regular granulated or demerara sugar.

As you will see below, I like to use my food processor for cutting my butter into small pea-sized pieces in my flour.  I also pat-out the dough on a floured surface.  Pulling out a rolling-pin would just make a bigger mess.  I like to use my baking stone when I work with dough.  It is so easy to clean up afterwards.

Biscuits 4

Baking stones are also my preferred utensil for baking breads and other baked goodies.  The bottoms are less likely to burn.

4.5 from 2 reviews

Cinnamon Biscuits with Cream Cheese Icing
 
Author:
Ingredients
  • 2 cups self-rising flour
  • ¼ cup palm sugar
  • 6 Tablespoons cold unsalted butter
  • 1 cup buttermilk
  • 1 cup cinnamon chips
  • Flour for dusting work surface
Cinnamon Chips
  • ⅔ cup coconut oil, melted
  • 1 cup palm sugar (or cane)
  • ⅓ cup cinnamon
Cream Cheese Icing
  • 4 ounces cream cheese (1/2 block)
  • 1 cup powdered sugar
  • ¼ cup milk
Instructions
  1. Preheat oven to 450 degrees.
  2. Place approximately 1 cup of flour in food processor. Cut butter into pieces and add to flour. Pulsate until flour/butter is pea-sized.
  3. Combine mixture with additional 1 cup of flour and palm sugar. Add buttermilk and cinnamon chips and mix with spoon. Mixture will be “sticky.”
  4. Place mixture on floured surface, incorporating extra flour until dough is no longer tacky. Pat out until about 1 inch thick. Cut with biscuit cutter (or drinking end of cup). Place on baking sheet.
  5. Bake for 11-12 minutes or until golden brown.
  6. For the cream cheese icing, microwave cream cheese for about 30 seconds until very soft. Add powdered sugar and milk and whisk until creamy. Pour/spread over biscuits.

Do you think this would be better with raisins?

(You could add them if you’d like.)

 

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Comments

    • Lynda says

      I am not that big of a fan of raisins myself, but I think they would really be good in these little gems. I love the name of your site. :)

  1. Beth Letson says

    Looks delish! Is palm sugar right next to cane sugar in the store?? I’ve never used it. Do you think it’d be ok to use stevia or another natural sweetner in it’s place?

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