Biscuits are one of the most versatile breakfast items that you can make. There are so many delicious variations, but one of my favorites is this Cinnamon Sugar Biscuit (AKA Snickerdoodle) recipe. They’re a sweeter biscuit that pairs perfectly with homemade preserves and jams. Serve them at your next brunch for the ultimate touch of sweet to compliment your savory offerings. It’s a recipe you’ll make over and over again.
I first made these biscuits as part of a springtime brunch. I love a great biscuit to spread homemade jams or butters on. Since I’m a big fan of snickerdoodle cookies, I had the inspiration to put cinnamon sugar on my biscuits. I married a southern man who loves any biscuit, but these are always a big hit when I bake them!
There are so many different ways to make biscuits and they’re a staple on our family table. I love any biscuit you put in front of me, but there’s something extra special about a great skillet biscuit recipe. It’s the type of biscuit that your Grandmother served and instantly makes you feel cozy. When they’re fresh out of the oven, in that hot skillet, they’re just begging for some butter and honey. Once you try this Homemade Skillet Biscuit recipe, you’ll be a believer too.
Easy Cinnamon Sugar Biscuit Recipe (Snickerdoodle Biscuit)
If you don’t own a cast iron skillet, it’s worth the investment. It’s a great kitchen tool that can go from the stovetop to the oven. My classic skillet biscuit recipe is kinda the original version of this cinnamon sugar biscuit recipe. You can’t go wrong making biscuits in your skillet.
What To Serve With A Cinnamon Sugar Biscuit
I love a big brunch that includes both savory and sweet. Since these are sweet and (most likely) your toppings are sweet too, add something savory to go alongside the biscuit. Breakfast meat and savory casserole dishes are a great main course to go with these biscuits. I’d avoid serving biscuits with more starches (like pancakes or waffles).
How To Store Leftover Biscuits
If you have leftovers, make sure they’re completely cooled off before adding them to storage. I remove them from the skillet and put them into a freezer bag or cover with plastic wrap. They’re great for 3-4 days after baking. You can re-heat them in the microwave for 10 seconds, if you desire. I have not tried freezing the leftover cinnamon sugar biscuit.
What You’ll Need From The Grocery Store:
- All Purpose Flour
- Baking Powder
- Granulated Sugar
- Kosher Salt
- Unsalted Butter
- Buttermilk
- Ground Cinnamon
Step by Step Directions To Make Cinnamon Sugar (Snickerdoodle) Biscuits
Preheat the oven to 425º. In a large bowl, whisk together flour, baking powder, 1/2 teaspoon sugar, and salt.
Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually add 3/4 cup buttermilk, stirring until dry ingredients are moistened. Add remaining 1/4 cup buttermilk, if needed.
On a lightly floured surface, gently knead dough 4 or 5 times. Roll dough 3/4 inch thick. Brush dough with melted butter.
In a small bowl, combine cinnamon sugar and remaining 1 tablespoon sugar. Sprinkle half of cinnamon mixture over the dough. Fold dough in half, roll to 3/4 inch thick again.
Using a 2.5-inch round biscuit cutter, dipped in flour, cut dough, resoling the scraps until all is used. Place biscuits in a 12-inch cast iron skillet. Sprinkle with remaining cinnamon mixture.
Bake until lightly browned about 17 minutes. Serve with jam, honey or flavored butters.
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