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Cinnamon biscuits are a favorite treat in our family. We love biscuits! It seems no matter what you do with a biscuit, we like it. Southerners are like that! I make these sour cream biscuits as a breakfast treat but they are good warmed over anytime. Just add a tall glass of milk or a cup of hot coffee and grownups as well as children love this recipe. You might also like our recipe for banana beignets.
Cinnamon biscuits Ingredients Needed:
All-purpose flour
Baking powder
Salt
Sugar
Ground cinnamon
Ground nutmeg
Butter
Sour cream
Vanilla flavoring
Raisins (optional)
Buttermilk
Topping for Biscuits
Powdered sugar
Milk
You can also use milk in this biscuit recipe in place of buttermilk which I have done many times. However I believe buttermilk always makes biscuits better.
If you are not a fan of raisins simply leave them out. The texture of these biscuits is wonderful and the topping is so good.
I use a 15 ounce vegetable can to cut these out because it makes large biscuits. You can use whatever size you cutter you want.
“Love! I made these today and they’re so good! They smell so good while they’re baking. Thanks for a keeper recipe!” – Janet
“I made these with three changes because I can’t have dairy. I used dairy free sour cream, plant butter and almond milk…they turned out great! A definite keeper.” -Latina
“These are SO good! I was a little wary of using that much cinnamon but boy was I wrong — these are delicious! And also very nice toasted and buttered!” -Jessica
Sour Cream Cinnamon Biscuits
These Sour Cream Cinnamon Biscuits are so good! This is a recipe you’ll make over and over again.
Servings: 12 Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 stick butter or 8 tablespoons or 1/2 cup butter should be cold
- 1 cup sour cream
- 2 teaspoons vanilla flavoring
- 1/2 cup raisins
- 3/4 cup buttermilk
Topping for Biscuits
- 1 cup powdered sugar
- 4 or 5 tablespoon milk
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In a large bowl whisk together the flour, baking powder, sugar, cinnamon, nutmeg and salt.
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Cut the butter in pieces and add to flour mixing until your flour looks like coarse crumbs.
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Add sour cream, vanilla and mix well with a spoon. Fold in raisins and milk and make into a dough, adding flour if needed.
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Pat or roll dough out (I just pat it out with my hands) on a hard surface and cut with a biscuit cutter. Place biscuits on a baking sheet. Bake in preheated 425 degree oven 12 to 15 minutes.
I use a 15 ounce vegetable can to cut these out because it makes large biscuits. You can use whatever size you cutter you want.
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