CINNAMON DROP BISCUITS
HANDS-ON TIME 20 min. TOTAL TIME 35 min.
2 cups all-purpose flour 1 Tbsp. baking powder 1 tsp. granulated sugar 1 tsp. salt
10 Tbsp. cold unsalted butter, cut up 1 ¹∕4 cups buttermilk 1 tsp. vanilla
2 Tbsp. melted butter 2 Tbsp. packed brown sugar 1 tsp. ground cinnamon
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl combine flour, baking powder, granulated sugar, and salt. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Make a well. Stir in buttermilk and vanilla until just combined.
Drop dough into ¹∕4- cup mounds onto prepared baking sheet to form 12 biscuits. Brush with melted butter. In a small bowl combine brown sugar and cinnamon; sprinkle over tops. Bake 15 to 17 minutes or until golden brown and a toothpick comes out clean. Let cool. Makes 12 biscuits.
MAKE-AHEAD TIP Freeze biscuits in an airtight container up to 3 weeks. To thaw, bake 10 minutes at 350°F.
PER BISCUIT 200 cal, 12 g fat, 32 mg chol, 281 mg sodium, 20 g carb, 1 g fiber, 4 g sugars, 3 g pro.