My mom’s cinnamon biscuits were one of my favourites when I was a little girl. In fact, I was in my late teens before I tasted an actual, made-with-yeast, honest-to-goodness cinnamon roll. Up until that point, it was all biscuits. (Maybe that’s why, to this day, my love affair with biscuits continues.)
We had a square, white Tupperware container that she used to store them in. If I saw it sitting on the counter, with the dark cinnamon swirls shining through the translucent lid, I knew I was in for a treat.
I liked to slather them with butter and unroll them as I ate, making one long, curly treat.
She made them plain, without any glaze or frosting, which is the way I usually make mine. Except, Captain Bravo is very picky about his baked goods, and he doesn’t like cinnamon. (I KNOW.) So this time, I thought I would change them up with a light, sweet glaze drizzled on top.
In a bowl, I combined the dry ingredients and then, with a pastry blender, cut in the shortening until the mixture looked pebbly. Then I added the milk and tossed it lightly until the dough formed a ball.
I floured the counter very well (the dough is sticky) and kneaded it a few times. Then I rolled out the dough into roughly a rectangular shape.
I buttered the dough with margarine. (You can use softened butter, too.) This is the part I remember helping my mom with when I was little: I would stand on a chair beside the counter and spread the butter from edge to edge.
Then she would let me sprinkle on the cinnamon and brown sugar mixture.
It looked like this:
Then it’s time to get rolling! Starting at the long end of the rectangle, I rolled the dough up, cinnamon bun-style.
I sliced the dough into individual biscuits, about 1″ thick before placing them on a baking sheet. (You can grease it, but I used parchment paper.)
They bake for 10 – 15 minutes, or until golden. (Mine took about 12 minutes.)
I let them cool before adding the glaze. I found a frosting recipe from this recipe for Easy Cinnamon Rolls from Sally’s Baking Addiction. It is so simple and sweet and the perfect topping to make these biscuits extra special.
Captain Bravo was my assistant drizzler.
It brought back memories of cooking with my mom and made me wonder if he would recall cooking with me one day.
- 3 cups flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar
- 1/2 cup shortening
- 1 1/3 cups milk
- 3 tbsp softened margarine or butter
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- 1 cup confectioners' sugar
- 2 tbsp milk
- Preheat oven to 400 degrees
- In a small bowl, combine brown sugar and cinnamon. Stir until combined and any sugar clumps are broken up. Set aside.
- In a large bowl, combine flour, baking powder, salt, and sugar
- Cut in shortening until appearance resembles pebbles
- Add milk gradually and toss to combine until dough forms a ball
- Sprinkle flour on a clean counter. (The dough will be sticky.)
- Knead a few times, adding more flour to your work surface if needed
- Roll the dough into a rectangle
- Spread softened margarine or butter over dough
- Sprinkle the brown sugar and cinnamon mixture over the buttered dough
- Starting on the long side of the rectangle, roll it up cinnamon bun-style
- Slice biscuits approximately 1 inch thick
- Place on greased cookie sheet, or use parchment paper
- Bake for 10-15 minutes, or until golden.
- Combine confectioners' sugar and milk in a small bowl. Stir until smooth.
- Drizzle over cooled cinnamon biscuits
And – just maybe – the bowl. (Don’t tell.)
Whether it was the fact that he helped, or that the sweet, sticky glaze that we added masked the offensive cinnamon, I’m not sure – but Bravo loved them.