Easy Cinnamon Biscuits Food

CINNAMON BISCUITS

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

BISCUIT CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

CINNAMON BISCUITS

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.

RIDICULOUSLY SIMPLE CINNAMON BISCUITS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray baking pan with cooking spray (get every inch of that pan!). I like to use a glass pie plate; it doesn't get as sticky as a metal pan.
• Mix together the sugar and cinnamon in a small bowl.
• Spread margarine on both sides of each biscuit.
• Dip each biscuit in the cinnamon sugar mixture. Press biscuit down lightly to get plenty on it.
• Place biscuits in the pan.
• Sprinkle any additional cinnamon sugar on the top.
• Bake as directed on biscuit can.
• Don't overcook! I cook mine for 8 minutes exactly and they come out perfect!

EASY CINNAMON BISCUITS RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare all ingredients. Cut 8 tablespoons of butter into small pieces and place in freeze while measuring dry ingredients. If using milk and vinegar to make buttermilk, let sit for 5 minutes while cutting in butter.
• Mix together flour, baking soda, baking powder and salt. Use a whisk to thoroughly incorporate all dry ingredients.
• Use a pastry blender to cut in 8 tablespoons of butter. Use a rocking motion to press into butter, working it into flour mixture.
• When butter is blended it will give the flour a texture, with flakes of butter throughout.
• Add in milk and stir with a spatula. Mixture will not completely come together.
• Sprinkle flour on a clean counter top. Pour dough onto countertop. With floured hands press dough together and work together by folding over and pressing together. Work quickly so the heat from your hands doesn't warm the butter.
• Once dough comes together form into rectangle about a 1/2 inch thick. Sprinkle with a spoonful of cinnamon sugar.
• Fold over, press together and form another rectangle. Sprinkle with another spoonful of cinnamon and fold over again. Flatten out into rectangle again.
• Use a biscuit cutter to cut dough into rounds. You should get 4-6 depending on the size of your cutter.
• Lay each round on parchment lined cookie sheet.
• Bake for 12 minutes until golden brown onto. Remove from oven and brush with remaining 1 tablespoon of melted butter. Sprinkle with more cinnamon sugar.
• Serve immediately with extra butter, honey or jam.

CINNAMON SUGAR BISCUITS

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Whisk together flour, baking powder, granulated sugar, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir together egg and buttermilk in another bowl, then add to flour mixture, stirring with a fork until a dough forms.
• Gather dough into a ball, then turn out onto a floured surface and gently knead 7 or 8 times. Roll out dough with a floured rolling pin into a 1/2-inch-thick round and cut out as many biscuits as possible with biscuit cutter. Gather scraps and knead once, then pat out into a 1/2-inch-thick round and cut out more biscuits.
• Arrange biscuits 1 inch apart on baking sheet and brush tops and sides with melted butter. Stir together turbinado sugar and cinnamon and sprinkle over biscuits (sugar will form a crust).
• Bake until golden brown and cooked through, about 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

CINNAMON FRUIT BISCUITS

Steps:

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

EASY AND INCREDIBLE CINNAMON ROLL BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8- or 9-inch square baking pan with cooking spray.
• Cut each biscuit into quarters and place in a 1-gallon resealable bag. Add sugar and cinnamon and seal the bag. Shake the bag until biscuits are well coated, then empty the bag onto the prepared pan. Drizzle melted butter over top.
• Bake in the preheated oven until golden brown, about 22 minutes.
• While the cinnamon roll bites are baking, prepare frosting. Combine powdered sugar, milk, softened butter, and vanilla in a bowl and stir until smooth.
• Remove cinnamon roll bites from the oven and spread frosting over top immediately.
• Serve warm.

CHRISTMAS BISCUITS

Steps:

• Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.
• Cover the surface of the biscuit mix with wrapping and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.
• Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
• Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.
• Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.