Cinnamon Sugar Biscuit Bites

Totally adorable.

Totally cinnamon-sugar-tastic.

Totally something you must make this weekend, so you can have biscuits for breakfast and then these little biscuit bites all freaking day long.

I think you’ll agree that eating 5 little weensie dessert-like things really isn’t the same as eating a normal-size dessert-like thing. And these biscuit bites can’t really be called dessert, since they are biscuitty and not cakey or enrobed in chocolate or stuffed with caramel or layered with frosting. (Ooh- brilliant idea of the day- dip the bites into a glaze of confectioners’ sugar and cinnamon mixed with a bit of milk… and voila- you’ll have something officially considered dessert, which is so what I’m all about. You can still eat 5 of them in a sitting and not feel the least bit guilty.)

Adapted from my Buttermilk Biscuit recipe…

2 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
9 tablespoons unsalted butter, very cold and cut into small chunks (125 g)
3/4 cup buttermilk
1 egg, beaten (for brushing prior to baking)

1/2 cup sugar
3/4 teaspoon cinnamon
1. Preheat oven to 400° and cover baking sheet with parchment paper.
2. In the bowl of a food processor, whirl flour, sugar, baking powder, salt and baking soda together.
3. Pulse butter into dry ingredients until the mixture resembles a coarse meal with crumbs the size of peas. Pour buttermilk in the spout while pulsing the processor, and whirl until dough just starts to come together.
4. Grab clumps of dough the size of heaping tablespoons and roll gently into balls. Place biscuit balls in fridge for 10 minutes to chill before baking.
5. In a small bowl, lightly beat the egg and lightly brush over biscuit balls.
6. In a separate small bowl, combine sugar and cinnamon. Roll egg-washed balls in cinnamon sugar to coat, and place on parchment-lined baking sheet.
7. Bake until biscuit balls are golden brown, about 8 minutes. Cool slightly, then serve warm.
Tips:
- Chill out! Cold butter, cold buttermilk, cold everything. Butter needs to melt in an explosion in the oven to get puffy. If it goes into the oven a little bit warm, it fails to explode. Science.
- No food processor? Just use a pastry cutter to blend the butter in, old-school. Sorry about your luck.
- Biscuits like to be neglected in order to rise well. Careful not to over mix or knead… and when you roll into balls, be careful not to roll with aggression.
- No buttermilk? Just use regular milk with a tablespoon of vinegar or lemon juice added. Let sit for 5 minutes and you’re golden.
- Best enjoyed the same day these are made- but you’ll likely not have a problem with that.
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June 5th, 2013 | More Sweets Please | No Comments | Tags: Breads & Muffins, Cinnamon