Description
These Cinnamon Sugar Butter Swim Biscuits are tender, flaky, and bursting with sweet cinnamon flavor. Made with cold butter and buttermilk, they bake up golden and delicious, then are smothered in a buttery cinnamon-sugar coating. Perfect for breakfast or a comforting snack, these biscuits are easy to make and guaranteed to please a crowd.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
- 3/4 cup buttermilk, very cold
- 1/2 cup (1 stick) unsalted butter, melted
Topping
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to ensure everything is evenly distributed.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, work quickly to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add the Buttermilk: Pour in the very cold buttermilk and gently stir with a fork or spatula just until the dough comes together. It will be shaggy and slightly sticky—avoid overmixing.
- Turn Out and Pat Down: Lightly flour a clean work surface, turn the dough out onto it, and gently pat it into a 1-inch thick rectangle, keeping it as uniform as possible.
- Cut the Biscuits: Use a 2-3 inch biscuit cutter to press straight down into the dough. Avoid twisting the cutter to keep biscuit edges flaky. Transfer cut rounds to a baking dish.
- Re-roll Scraps (Optional): Gather any dough scraps, pat down again, and cut additional biscuits as desired for minimal waste.
- Melt the Butter: Melt the second stick of butter completely in a small saucepan or microwave-safe bowl, ensuring it’s fully liquid for coating.
- Combine Sugar and Cinnamon: In a small bowl, whisk together granulated sugar and ground cinnamon until evenly mixed for the topping.
- Prepare the Baking Dish: Pour the melted butter into a 9-inch square baking dish, coating the entire bottom to prevent sticking and add flavor.
- Arrange the Biscuits: Place the biscuit rounds snugly in the buttered baking dish, positioning them close together.
- Sprinkle with Cinnamon Sugar: Generously sprinkle the cinnamon-sugar mixture evenly over the biscuit tops to create a sweet crust.
- Bake: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until the biscuits are golden brown on top and fully cooked inside.
- Cool Slightly: Let the biscuits cool in the dish for a few minutes to set before serving.
- Serve: Serve warm, straight from the baking dish, for the best buttery cinnamon experience.
Notes
- Make sure the butter and buttermilk are very cold to create flaky layers in the biscuits.
- Do not twist the biscuit cutter when cutting to keep biscuit edges flaky and tender.
- Using a 9-inch square baking dish helps the biscuits bake evenly and allows the cinnamon-sugar butter to pool deliciously.
- For extra flavor, you can add a pinch of nutmeg to the cinnamon sugar mixture.
- Serve these warm for best taste; they can be reheated gently in the oven or microwave.
