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!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!