Name: Snickerdoodle Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 1/2 cups White Lily self-rising flour; 1 Tablespoon sugar; 1/3 cup cold butter, (cubed); 3/4 cup milk; 1 large egg, (beaten); 1/4 cup sugar; 1 teaspoon ground cinnamon

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Snickerdoodle Biscuits are sweet, tender and so yummy. A delicious and easy homemade biscuit that is perfect for breakfast or dessert!

A SWEET HOMEMADE BISCUIT

Snickerdoodle Skillet 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!

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 this flour for the the first time, you can actually feel the difference.

INGREDIENTS NEEDED FOR SNICKERDOODLE BISCUITS: (FULL RECIPE AT THE BOTTOM OF THE POST)

White Lily® self-rising flour
sugar
cold butter
milk
egg
ground cinnamon

White Lily Flour, butter, milk, egg, cinnamon, sugar

HOW TO MAKE SNICKERDOODLE BISCUITS:

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.

smoothed biscuit dough with White Lily flour

Sprinkle a bit more flour on a rolling pin then roll out the dough to about ¼" 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.

biscuit dough cutter cutting out homemade biscuits

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 them (touching) into a prepared skillet or baking dish.

Pop skillet into the oven and bake for about 15-17 minutes.

cinnamon sugar coated biscuits in cast iron skillet

They will puff up a bit and will have a light brown crust on top.

fully baked biscuits in a cast iron skillet.

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