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Cinnamon Biscuits

Fluffy, light, cinnamon-y...these are my go-to weekend biscuits. Once you get the knack of assembly these can be whipped up in no time!

They could not be easier and I promise, they are amazing. The perfect vessel for a little honey butter in the middle.

What you need:

2 cups self-rising flour

1 cup full fat sour cream

1/2 cup salted butter, melted

2 tsp cinnamon sugar plus more for dusting

1 tbsp extra melted butter

Preheat the oven to 425 and line a baking pan with parchment paper. Mix together the first 4 ingredients until well combined but do not over mix. Mixture will be pretty wet and sticky but hold together. Sprinkle a healthy amount of flour onto your work surface and flour your hands well. Gently flatten out into a rectangle, fold over and repeat a couple of times (being very gentle) and add more flour as needed to prevent sticking. When you have a uniform rectangle about one and a quarter inch or one and a half inch thick, cut into rounds with a biscuit cutter. Gently arrange scraps together to form remaining biscuits. I get 6 or 7. Arrange on a baking sheet and brush the tops gently with the extra butter and sprinkle over some extra cinnamon sugar. Bake for about 15 minutes and then drop down to 350 for another 15 minutes until browned on top.


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