The Ultimate Cinnamon Sugar Biscuits Recipe: Light, Fluffy, and Irresistible

Imagine a warm, tender biscuit, so light it almost melts in your mouth, with delicate streaks of cinnamon sugar swirled throughout. Now, picture that biscuit crowned with a glittering, crystalized cinnamon sugar topping that crackles with every bite. That, my friends, is the magic of these Cinnamon Sugar Biscuits – an absolute dream for breakfast, brunch, or a sweet treat any time of day!

These aren’t just any biscuits; they are drop biscuits, celebrated for their ease of preparation and their wonderfully rustic charm. Unlike their rolled and cut counterparts, drop biscuits require minimal handling, ensuring a supremely tender crumb. With this recipe, you’ll master the art of creating light-as-air biscuits, infused with warm cinnamon and sweet sugar, promising a delightful experience that will have everyone asking for more.

Why These Cinnamon Sugar Biscuits Will Become Your New Favorite

Biscuits hold a revered spot in Southern cuisine. More than just a breakfast item, they are a versatile staple, gracing tables from morning meals to hearty dinners. Their simplicity and ability to complement almost any dish make them universally beloved. However, many home cooks can find biscuit-making intimidating, often struggling to achieve that perfect light and fluffy texture. If you’ve ever felt that way, you’re not alone – I used to be one of those people!

But fear not! In honor of National Buttermilk Biscuit Month (celebrated every May), I’ve teamed up with White Lily Flour to demystify the process and share a recipe that guarantees success. White Lily Flour, a Southern favorite, is known for its low protein content, which is absolutely crucial for exceptionally tender biscuits. This recipe is designed to be straightforward, guiding you to make the best, most satisfying cinnamon sugar biscuit you’ll ever taste – light, airy, and bursting with flavor.

The Secrets to Achieving Fluffy Perfection

Crafting truly extraordinary biscuits comes down to a few key techniques and understanding your ingredients. While the concept might seem simple, paying attention to these details will elevate your biscuits from good to unforgettable.

1. The Magic of Cold Butter

This is perhaps the most critical component: **always use real, very cold butter.** Why cold? As the biscuits bake, the tiny pieces of cold butter melt, releasing steam that creates pockets of air, resulting in those coveted flaky layers and an incredibly light texture. If your butter is too warm, it will blend too easily into the flour, leading to a denser, tougher biscuit.

**Preparation:** I highly recommend cutting your butter into small pieces or slices and then placing it in the freezer for about 10-15 minutes while you gather and measure your other ingredients. This ensures it’s as cold as possible.
**Mixing:** When incorporating the butter into the flour mixture using a pastry blender (or two knives), the goal is to break it down until it resembles small peas. It’s okay, even desirable, for the butter to still be visible in the mixture. Avoid overworking it; just combine until pea-sized. This process creates distinct pockets of butter that will transform into steam during baking.

2. The Art of Not Overmixing

Once you add your buttermilk (or milk), resist the urge to vigorously mix the dough. **Do not overmix!** Overmixing develops gluten in the flour, which leads to tough, chewy biscuits instead of light, tender ones. Your goal is simply to hydrate the dry ingredients.

**Consistency is Key:** Stir just until the dry ingredients are wet. The dough might look a bit lumpy, and that’s perfectly fine – those lumps are likely bits of cold butter, which is exactly what we want!
**Add Slowly:** Add your buttermilk gradually, starting with the smaller amount specified in the recipe. Stop adding liquid as soon as the dough comes together and is wet but not runny. The consistency should be soft and sticky, but still hold its shape enough to scoop.

3. The Perfect Cinnamon Sugar Swirl

Adding the cinnamon sugar to the dough is a delicate step. To achieve those beautiful streaks of cinnamony goodness without overworking the dough, a single, gentle fold is all it takes. Sprinkle about half of your prepared cinnamon sugar mixture evenly over the biscuit dough. Then, using a spatula, place it at the bottom of the bowl, lift the bottom portion of the dough over the top, and then stop. Just one fold! Trust me, this minimal handling is enough to distribute the flavor while maintaining the dough’s tender structure, ensuring your biscuits remain wonderfully fluffy.

Effortless Drop Biscuits: Scooping for Success

Drop biscuits, by nature, are meant to be rustic. While a true Southerner might use a spoon and a finger (or two spoons) to portion out the dough, I’ve found a fantastic trick for consistent size and less mess: a large cookie scoop. This simple tool ensures all your biscuits are roughly the same size, promoting even baking. Plus, it’s quick, efficient, and keeps your hands clean!

The Finishing Touch: A Dazzling Cinnamon Sugar Crust

Before baking, brush the tops of your scooped biscuits with a little melted butter. This not only adds a rich flavor but also helps the final layer of cinnamon sugar adhere and caramelize beautifully. Be generous when sprinkling the remaining cinnamon sugar over the tops. This creates that irresistible, glittering, crystalized crust that defines these special biscuits.

Once baked to a beautiful golden brown, let them cool just enough so you can handle them without burning your fingers. Then, dive in and savor every warm, fluffy, cinnamon-kissed bite!

Frequently Asked Questions about Cinnamon Sugar Biscuits

What kind of flour is best for biscuits?: For the lightest and fluffiest biscuits, a low-protein, soft winter wheat flour like White Lily all-purpose flour is highly recommended. Its delicate structure prevents excessive gluten development, resulting in a tender crumb.
Can I use regular milk instead of buttermilk?: Yes, you can. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk to the 1-cup line. Let it sit for 5-10 minutes until it slightly curdles. However, be aware that regular milk might require slightly less liquid than buttermilk, so add it slowly as directed in the recipe notes.
How do I store leftover biscuits?: Cinnamon Sugar Biscuits are best enjoyed fresh from the oven. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 1 month. Reheat in a warm oven (around 300°F/150°C) for 5-10 minutes until warmed through.
Can I make the biscuit dough ahead of time?: While biscuits are generally best made fresh, you can prepare the dry ingredients and cut in the cold butter ahead of time, storing the mixture in the refrigerator for up to a day. You can also form the raw biscuits and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
My biscuits turned out tough. What went wrong?: The most common culprit for tough biscuits is overmixing the dough. Too much handling develops gluten, which makes the biscuits chewy rather than tender. Ensure you mix just until the dry ingredients are moistened, and avoid kneading or working the dough excessively.

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Yield: 10 biscuits

Cinnamon Sugar Biscuits

Ingredients

3 Tablespoons sugar
2 teaspoons ground cinnamon
2 cups White Lily all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
6 Tablespoons butter, cold and cubed
3/4 to 1 cup buttermilk or milk*
2 tablespoons butter, melted

Instructions

Combine cinnamon and sugar and set aside.
Combine flour, baking powder and salt in a large mixing bowl. Using a pastry blender or 2 knives, cut butter into flour. (you want butter to be the size of peas.)
Stir in buttermilk, starting with 3/4 cup, just until dry ingredients are wet. Do not overmix. Add more buttermilk if needed.
Sprinkle 1/2 of cinnamon sugar evenly over top of biscuit dough. Fold dough over one time. Using a large spoon or large cookie scoop, place dough, 2 inches apart, on a lightly greased baking sheet.
Brush tops of biscuits with melted butter then generously sprinkle remaining cinnamon sugar on tops of biscuits.
Bake in a preheated 450 degree oven for 13-15 minutes, until golden brown.

Notes

*If using milk, you will need less than if using buttermilk so start with just 3/4 cups and add more if needed.

Did you make this recipe?

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More Delectable Breakfast Treats You’ll Love

If these Cinnamon Sugar Biscuits have sparked your appetite for sweet and comforting breakfast delights, you’re in luck! Here are some other fantastic recipes to add to your repertoire:

Cinnamon Sugar Donut Muffins

Chocolate Chip Pancakes

Caramel Pecan Biscuit Bake

Simple Sausage Gravy

Consider these amazing recipes from my fellow bloggers for more inspiration:

Whole Wheat Waffles from Barbara Bakes
Strawberry Cream Cheese Coffee Cake from Fake Ginger
Blueberry Cheesecake Stuffed French Toast from Kitchen Meets Girl

I’m an ambassador for White Lily Flour and was compensated for this post. All opinions are my own. I wouldn’t share this with you if I didn’t genuinely love it.