Monday, May 18, 2015

Cinnamon Swirl Buttermilk Biscuits
















I love Buttermilk Biscuits! To me, there's no better, more versatile bread dish then these delicious beauties. Think about it, how many meals are there that can be enjoyed at any time of the day? Whether baked fresh each morning for breakfast or slathered with butter for the perfect lunch or dinner side, you can literally enjoy these warm, buttery biscuits any time you want them! Even, as today's recipe will show, for dessert!

In my previous employment I spent a lot of time in the South. One thing that I discovered, and absolutely fell in love with, was the dessert biscuit! Baked up using the same type of recipe we find for any buttermilk biscuit, these delicious dishes were then given a sweet, sugary addition that made them, by far, one of the best desserts you've ever tried. My mouth still waters any time I think about a favorite restaurant I'd visit in Tennessee, and their impressive, and very famous, berry biscuits!

With biscuits on my brain, I decided to whip up the perfect summertime dessert to get you in that Southern mood. Using our amazing Buttermilk Powder, I've put together a simple, easy-to-bake Buttermilk biscuit recipe that will make those summer picnics and fried chicken family gatherings that much more memorable. Grab your apron, it's time to bake up some Cinnamon Swirl Buttermilk Biscuits!

Ingredients:
5 cups Honeyville Alta Artisan Flour
4 Tbsp Sugar
2 Tbsp Baking Powder
2 tsp Salt
1 1/2 cups (3 Sticks) Butter, cut into small cubes
1/3 cup Honeyville Buttermilk Powder + 2 cups Water
4 Eggs

Topping and Filling:
1/4 cup Butter, melted
1 Tbsp Cinnamon
1 cup Sugar

Yields: 12-14 biscuits

Directions:
Preheat oven to 375 degrees.

flour-ingredients











In a large bowl, combine flour, sugar, baking powder, and salt, and whisk together. Once whisked, add diced butter in your dry mixture and mix together with a pastry whisk, fork, or by hand, until texture is crumbly.

eggs-and-buttermilk











Next, add eggs and reconstituted buttermilk powder, and mix until a thick, dense dough forms.

rolled-out-dough











On a floured surface, roll out dough. You'll want to keep it about 1/4 inch thick.

cinnamon-sugar-topping











Mix your cinnamon and sugar topping together in a bowl and set aside. Brush the top of your dough with melted butter then sprinkle cinnamon and sugar on top.

folded-dough











Next, fold each side of your dough in from left to right, then from top to bottom. Wrap in plastic wrap and place in the refrigerator to rest for 30-60 minutes.

cutting-out-biscuits











Remove, roll dough out again, then punch out your biscuits using a wide mouth mason jar lid.

cut-out-biscuits











Punch out as many as you can, then fold up remaining dough, roll out, and repeat the process.

cinnamon-sugar-topping











Place punched out biscuits on your USA Pan Cookie Sheet lined with parchment paper. Brush the tops of the biscuits with butter, then sprinkle cinnamon/sugar mixture on top.

baked-biscuit











Bake at 375 degrees for 30 minutes. Remove and let cool for 2-5 minutes before serving warm.

cinnamon-biscuits











These biscuits have all the sweet/cinnamon taste you're looking for in a delicious dessert, with all the buttery, flaky goodness of a perfectly baked biscuit! The combination of all flavors bakes up perfectly and gives you a Southern-style dish that you and your family are sure to love.

cinnamon-swirl-buttermilk-biscuits











With a dessert like this, what's not to love about Buttermilk Biscuits?

3 comments:

Mippy Foofalina said...

Yummy! :) These look delicious! :)

Kimberly Robbins said...

Can I sub almond flour for these?

In The Kitchen With Honeyville said...

Hi Kimberly! Unfortunately Almond Flour does not directly substitute for wheat flour. You would have to adjust a majority of the ingredients and measurements if you used almond flour. In the long run, it would probably be easier to find a buttermilk biscuits recipe that calls for almond flour.