Cinnamon Biscuits

These cinnamon biscuits come from my good friend Steph. She sent us this Valentine’s Day package that included the dry ingredients for cinnamon biscuits…

… and an awesome camera strap cover. She’s so crafty. Definitely check out her blog.

I kept trying to find an excuse to make the cinnamon biscuits and then we had a snow day. It was a perfect opportunity to try these out. We gobbled these right up. I used some cream cheese frosting I had leftover from the Red Velvet cupcakes to drizzle over them while they were still warm. I will definitely be making these again. And again. And again.

Cinnamon Biscuits – from Steph
Biscuits:
2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
Filling:
3 tablespoons butter
3 tablespoons sugar
1 teaspoon ground cinnamon

Icing:
1/8 cup butter
1/2 package of cream cheese at room temperature
1/2 lb. confectioners’ sugar
1 teaspoon vanilla

Preheat oven at 425.

Mix together all the biscuits ingredients except the shortening and milk. Cut the shortening into the mix till it looks like bread crumbs.

Stir the milk into the mix and then roll the dough out onto a floured surface. Spread butter across dough and sprinkle with cinnamon and sugar. Cut into 2″ strips.

Stack the strips one on top of another. (The smaller edge pieces may make up one layer to even out the thickness at the ends.) Cut into six even stacks.

Stuff stacks into greased cup cake pan and bake for 11-14 minutes. While biscuits are baking, mix together all the icing ingredients with a hand mixer. Remove biscuits from pan and let cool.

Icing the tops and enjoy!

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9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

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    webbie — July 24, 2008 at 5:14 pm

    Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

    Your pics are great. Wish I’d thought of the salt.:-)

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    2
    Sophie — July 24, 2008 at 6:08 pm

    Hi Jen,

    I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

    Oh, and feel free to tell any of your friends about it :).

    Sophie
    Flour Arrangements

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    3
    Ivy — July 24, 2008 at 7:07 pm

    Wow, these look really good and refreshing! NIICE!

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    4
    Joelen — July 24, 2008 at 7:18 pm

    Your idea of stuffing them into tomatoes is great! And great tip on using salt!

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    Esi — July 24, 2008 at 9:19 pm

    I love how you presented the dip. Nice work!

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    Inna's Culinary Inventions — July 25, 2008 at 2:52 am

    What a wonderful idea to stuff tomatoes! These look great!

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    giz — July 25, 2008 at 8:19 pm

    These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.

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    Megan — July 28, 2008 at 3:31 pm

    excellent use of a dip! Love the salt idea.

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    Janna — July 31, 2008 at 5:10 pm

    THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.

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