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Snickerdoodle Biscuits
Snickerdoodle Biscuits are sweet, tender and so yummy. A delicious and easy homemade biscuit that is perfect for breakfast or dessert!
Course
Breads, Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
5
Calories
250
kcal
Author
Brandie @ The Country Cook
Ingredients
For the biscuits:
2 ½
cups
White Lily self-rising flour
1
Tablespoon
sugar
⅓
cup
cold butter,
cubed
¾
cup
milk
1
large
egg,
beaten
For the coating:
¼
cup
sugar
1
teaspoon
ground cinnamon
Instructions
Preheat oven to 450f degrees. Grease an 8-inch cast iron skillet 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.
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 (helps with clean up later)
Knead the dough about 3 times (pressing the dough onto itself.)
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.
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.
Notes
Serve warm with butter!
Nutrition
Calories:
250
kcal