Fresh made Biscuits are a warm, comforting treat that remind us of childhood. These homemade Snickerdoodle Buttermilk Biscuits, with hints of cinnamon and sugar, are a wonderful way to start your day!
Can we talk about warm, flaky, moist, fluffy layers of buttered or jellied biscuits? I hope we can! The word biscuit is enough to get squeals of joy in my household. Biscuits, to me, are a special occasion food. It’s not that they’re difficult or time-consuming to make, but the beauty in biscuits is that it’s not about the ingredients you use, but it’s in the way that you make them. It requires gentleness and patience.
For me, biscuits mean holidays and family memories. It means flour on your apron, and a look of sheer determination on your daughter’s face as she sprinkles the right amount of cinnamon with the right amount of sugar on butter-glazed biscuits.
It’s the right amount of soft flour, and the right amount of aromatic Buttermilk.
Just remember these pro tips: Use cold butter, no rolling pin, use your hands to work butter into the flour mixture, gently cut the biscuits, and no over-baking.
That is how you get layers upon layers of flakiness in these Snickerdoodle Buttermilk Biscuits.
Then it’s the right amount of love, and a gentle hand. I couldn’t believe how easy it was to make biscuits the first time I made them, but I have found that they improve as I have worked to tailor this recipe to be the right amount of everything.
Snickerdoodle Buttermilk Biscuits
I first made these Snickerdoodle Buttermilk Biscuits for a large play date at my house, but I knew I’d next save them for a holiday. My family loves all holidays pretty equally, but there’s something special about Easter, isn’t there? It’s the promise of warmth and the buds on the trees and in the ground. It’s letting the curtains fall open, and the windows slide up. It’s getting together for Easter egg hunts, brunches, and special dinners. It’s this light, fluffy, and delicious Snickerdoodle Buttermilk Biscuits recipe.
Ingredients
- 2 cups all-purpose flour
- 1⁄4 tsp baking soda
- 1 tbsp baking powder (aluminum)
- 1 tsp kosher salt
- 1 cup buttermilk
- 6 tbsp unsalted butter, very cold
- 1 tbsp unsalted butter, melted
- 1⁄2 tsp ground cinnamon
- 1 tbsp sugar kept aside for cinnamon/sugar mixture
Instructions
- Preheat oven to 425°F.
- Combine your dry ingredients (flour, baking soda, baking powder, salt) in a bowl or in the bowl of your food processor, stand mixer, etc.
- Cut your cold butter into 6-8 chunks and mix it into the dry mixture until it turns to course meal.
- Add the buttermilk.
- Mix just until combined, the dough should be wet.
- Place the dough on a floured surface and gently pat it down until it's about a half inch thick. Do not use a rolling pin.
- Knead dough 4 or 5 times, and fold it until it's about one inch thick.
- Brush lightly with melted butter.
- Use a round cookie cutter to cut your biscuits.
- In a small bowl, mix ground cinnamon and remaining sugar.
- Sprinkle cinnamon/sugar mix onto dough.
- Place biscuits on a cookie sheet and bake for 16-19 minutes.
- Do not over bake, they should be a light golden brown on the top and bottom.
Notes
Home Chef Tip: Biscuits get easier with practice, but here are some of my tips for the best homemade breakfast biscuits. Use cold butter, not softened at all. Use your hands to work the butter into the flour. Don't use knives, forks, pastry cutters, etc. Your hands make the best tools. Don't add too much buttermilk. Be gentle with the dough. Get as many biscuits out of the first cutting of the dough. Cut straight down and up. No twisting the round cookie cutter. If you want the biscuits to have soft sides, put them touching each other on the cookie sheet. If not, spread them out about an inch apart.
These biscuits are delicious no matter how you top them. My daughter likes them with butter only, while my son actually loves them plain. My husband prefers butter and jelly, and I’ve even been known to pour maple syrup over plain buttermilk biscuits. These Snickerdoodle Buttermilk Biscuits are quite flavorful as is. One of my favorite tastes in the world is when cinnamon and sugar mix with warm or hot butter. Your family will love them too.
I can’t promise I’ll wait until Easter to make these Snickerdoodle Buttermilk Biscuits again. After all, the more you practice, the better they get! What do you serve for Easter brunch? What do you like on your biscuits?
We hope you enjoy these Snickerdoodle Buttermilk Biscuits from SoFabFood Contributor, Tamara from Tamara Camera Blog, as much as we do. If you love this recipe, you can find more like it by visiting our Breakfast Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
