Food recipes
Fluffy Cinnamon Biscuits
Fluffy Cinnamon Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground salt, table leaveni...
Fluffy Cinnamon Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
leavening agents, baking soda
butter, salted
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Preheat oven to 450 degrees F.
Combine first six ingredients (flour, sugar, cinnamon, baking powder and soda, salt).
Cut in butter with a pastry cutter.
Add sour cream and milk and stir until everything is holding together (no loose floury bits).
Add some more milk if necessary but not too much or it will be too wet and sticky.
Dump out onto a floured surface and knead about 10 times.
Pat or roll dough till it's about 1/2 an inch thick.
Cut with a floured biscuit cutter or glass and place on an ungreased baking sheet and bake for 10 minutes.
Let cool for a few minutes before serving.
While the biscuits are cooling, mix powdered sugar, 2 teaspoons milk (or more if needed) and vanilla to make icing.
Don't use too much milk.
You want it to be thick enough to stick to a spoon and drizzle slowly onto biscuits.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
leavening agents, baking soda
butter, salted
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
Preheat oven to 450 degrees F.
Combine first six ingredients (flour, sugar, cinnamon, baking powder and soda, salt).
Cut in butter with a pastry cutter.
Add sour cream and milk and stir until everything is holding together (no loose floury bits).
Add some more milk if necessary but not too much or it will be too wet and sticky.
Dump out onto a floured surface and knead about 10 times.
Pat or roll dough till it's about 1/2 an inch thick.
Cut with a floured biscuit cutter or glass and place on an ungreased baking sheet and bake for 10 minutes.
Let cool for a few minutes before serving.
While the biscuits are cooling, mix powdered sugar, 2 teaspoons milk (or more if needed) and vanilla to make icing.
Don't use too much milk.
You want it to be thick enough to stick to a spoon and drizzle slowly onto biscuits.