Cinnamon Buttermilk Biscuits



Cinnamon Buttermilk Biscuits

Course: Breakfast
Keyword: Cinnamon Buttermilk Biscuits
Delicious served with apricot jam.
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  • 2 cups self-rising flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/3 cup Crisco shortening not butter-flavored
  • 1/2 cup raisins or currants optional
  • 3/4 cup plus 2 tablespoons buttermilk


  • Preheat oven to 450 degrees.
  • In a large bowl, combine flour, sugar, cinnamon and baking soda; mix well.
  • Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
  • Stir in raisins.
  • Add 3/4 cup buttermilk and mix well.
  • Add 2 tablespoons buttermilk and continue to stir until mixture leaves sides of bowl and soft dough forms.
  • Turn dough out onto floured surface; knead lightly until no longer sticky.
  • Roll out dough to 1/2-inch thickness.
  • Cut with floured biscuit cutter.
  • Place on treated cookie sheet with sides touching.
  • Bake 10 to 13 minutes or until light golden brown.
  • Serve hot or cool on wire racks before serving.
  • Optional: Combine 3/4 cup powdered sugar and 3 to 4 teaspoons milk to make a frosting. Frost Cinnamon Buttermilk Biscuits while warm then serve immediately.
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