Cinnamon Sugar Biscuits
- SPECIAL EQUIPMENT:
- 2cups2 cups all-purpose flour
- 1tablespoon1 tablespoon baking powder
- 2tablespoons2 tablespoons granulated sugar
- 1/2teaspoon1/2 teaspoon salt
- 1 1/4sticks1 1/4 sticks unsalted butter - (1/2 cup plus 2 tbspns) 1 stick cold and cut into 1/2" cubes and 2 tbspns melted
- 1large1 large egg
- 1/2cup1/2 cup well-shaken chilled buttermilk
- 3tablespoons3 tablespoons turbinado sugar (such as Sugar in the Raw)
- 3/4teaspoon3/4 teaspoon cinnamon
- Parchment paper
- A 2 1/2" round biscuit cutter
- Softened butter
Put oven rack in middle position and preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Whisk together flour, baking powder, granulated sugar, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir together egg and buttermilk in another bowl, then add to flour mixture, stirring with a fork until a dough forms.
Gather dough into a ball, then turn out onto a floured surface and gently knead 7 or 8 times. Roll out dough with a floured rolling pin into a 1/2-inch-thick round and cut out as many biscuits as possible with biscuit cutter. Gather scraps and knead once, then pat out into a 1/2-inch-thick round and cut out more biscuits.
Arrange biscuits 1 inch apart on baking sheet and brush tops and sides with melted butter. Stir together turbinado sugar and cinnamon and sprinkle over biscuits (sugar will form a crust).
Bake until golden brown and cooked through, about 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
This recipe yields about 12 biscuits.