Snickerdoodle Biscuits! What?! I think this is my new favorite sweet biscuit! It's got a sweet, slightly crusty exterior and the softest, tender inside. I think this would be amazing for breakfast or dessert. Oh, and maybe some apple butter or pumpkin butter spread on it. Or, how about serving it with some fruit like apples or strawberries or with a drizzle of icing! Holy biscuit batman!
Every biscuit is made better by using White Lily flour. I wouldn't use anything else. It's hands-down the best flour for making biscuits. It is every southern cook's secret weapon. Once you touch it for the the first time, you can actually feel the difference. Let me tell ya, if you can't find it in a store near you - it is totally worth ordering it from Amazon!
And, in celebration of National Biscuit Month, I am hosting a giveaway for my favorite flour so you can make these biscuits (and many more!) Scroll down to the end of this post (to that little Rafflecopter box below) to enter to win! Lots of fun goodies in that prize pack!
for the biscuit:
2 1/2 cups White Lily® self-rising flour
1 tbsp. sugar
1/3 cup cold butter, cubed
3/4 cup milk
1 Eggland's Best egg, beaten
for the topping:
1/4 cup sugar
1 tsp. cinnamon
Preheat oven to 450f degrees. Grease an 8-inch cast iron skillet (or 8-inch round baking pan) with butter (or no-stick cooking spray.) In a bowl, add the flour and sugar. Stir well. Then add milk, beaten egg and cubed butter. Stir it all up with a fork and/or a pastry cutter. You want to "cut" the butter into the mixture.
Continue to mix the ingredients together with the fork until a sticky dough forms.Sprinkle a light coating of flour onto the counter and add the dough. Tip: I like to put some wax paper down on my counter then add the flour. This helps with clean up later.
Knead the dough about 3 times. I basically just press the dough in on itself a few times until it's sturdy enough to roll out.
Sprinkle a bit more flour on a rolling pin then roll out the dough to about 1/4" thickness. Using a 3-inch biscuit cutter, cut the dough into 5 or 6 biscuits. I cut out 5 biscuits but I could've rolled the dough back up and gotten another biscuit out of it.
In a wide bowl or plate, mix together the cinnamon and sugar topping.
Take a little bit of water or milk and lightly coat the biscuits to help the cinnamon sugar mixture stick to them.
Coat both sides of each biscuit in cinnamon sugar.
Then place into prepared skillet or baking dish.
Pop skillet into the oven and bake for about 15-17 minutes. They will puff up a bit and will have a light brown crust on top.
Disclosure: I am a proud ambassador for White Lily. All opinions are my own. Also, there are affiliate links included in this post. Thank you for your continuing support to help me keep this website free for all to use!