Ingredients
Scale
For the Biscuits:
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold (or milk with a tablespoon of vinegar or lemon juice as a substitute)
For the Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Make Biscuit Dough:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add buttermilk, stirring until the dough comes together. If the dough is too sticky, add a little more flour.
- Roll Out Dough:
- Turn the dough out onto a floured surface and knead gently a few times until smooth. Roll the dough into a rectangle about 1/4 inch thick.
- Prepare Filling:
- In a small bowl, mix together the brown sugar and cinnamon. Spread the softened butter evenly over the rolled-out dough, then sprinkle the cinnamon-sugar mixture on top.
- Roll and Cut Biscuits:
- Starting with a long side, roll the dough tightly into a log. Slice the log into 1-inch thick rounds. Arrange the rounds on the prepared baking sheet, leaving some space between each.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.
- Prepare Glaze:
- While the biscuits are baking, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the consistency with more milk or sugar if needed.
- Finish and Serve:
- Remove the biscuits from the oven and let them cool for a few minutes. Drizzle the glaze over the warm biscuits before serving.
