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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 173.2
  • Total Fat: 6.6 g
  • Cholesterol: 42.3 mg
  • Sodium: 110.6 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Cinnamon Sugar Biscuits calories by ingredient
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Cinnamon Sugar Biscuits

Submitted by: MOMMYRUST

Introduction

Great grab and go breakfast. I love these on Sunday mornings to eat before church. It is a harder recipe, atleast for me! lol If anyone has any ideas to simplify it or make it healthier, that would be great! Great grab and go breakfast. I love these on Sunday mornings to eat before church. It is a harder recipe, atleast for me! lol If anyone has any ideas to simplify it or make it healthier, that would be great!
Number of Servings: 16

Ingredients

    2.5 c flour
    3/4 cup sugar, divided
    5 tsp cinnamon, divided
    1 tbs baking powder
    1 stick butter, cut into small pieces
    1/2 c milk
    2 large eggs, divided
    1 tsp vanilla extract

Directions

1. Preheat oven to 350. Coat 2 baking sheets with cooking spray. Combine flour, 1/2 cup sugar, 2 tsp cinnamon, baking powder and salt in a large bowl; mix well. Cut in butter until mixture resembles coarrse crumbs. Combine milk, 1 egg, and vanilla in a small bowl: mix well. Add milk mixture to flour mixture; stir just until dry ingredients are moistened.

2. Knead dough on a lightly floured surface until smooth, about 2 minutes. Roll dough to a 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter, place on baking sheets.

3. Whisk remaining egg in a small boal until foamy. Brush biscuit tops with beaten egg.

4. Mix remaining sugar and cinnamon in a small bowl; sprinkle over biscuits. Bake biscuits until lightly golden, 12-15 minutes. Serve Warm.

1 biscuit = 1 serving.

Number of Servings: 16

Recipe submitted by SparkPeople user MOMMYRUST.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Also, I forgot to mention this, but if you use self-rising flour instead of regular flour, you eliminate the need for baking powder and salt. - 11/18/08

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  • 1 of 1 people found this review helpful
    Before I make this, (and it really sounds delicious!), you list flour, (I assume all purpose) and baking powder, but not salt. How much, if any, salt is added? I would like to make this this morning, but I need to know the amount of salt to use. Can't wait to taste these! - 10/12/08

    Reply from MOMMYRUST (10/14/08)
    Sorry about that! I am getting used to this whole recipe thing, but I know I added it into the ingredients - its 1/4 tsp. I actually just use a pinch or so myself and it works just fine.


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  • sounds really good :) - 11/3/08

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  • I may try this. What about whole wheat flour instead and sugar twin.organic sugar or brownulated or something like that. - 11/1/08

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  • you can use splenda sugar instead of regular sugar, egg beaters instead of eggs (maybe the egg whites only and use one extra to have enough for consistency), and fat free milk. would lower calories and fat.. - 10/23/08

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  • Its a great recipe and really doesn't take that long, but if your in a real hurry, try store bought biscuits and roll them in the cinnamon sugar before baking. I will take at least 10 minutes off your prep time and you can get ready for church while they're in the oven. - 10/12/08

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  • easier?okay,use store frig. biscuts,seperate ea. one with a fork,spoon in alittle cinn. sugar,put the cinn. sugar mix sprinkled on top and bake as usual.no not as good as homemade,but very edible...have done this many times!!time? cuts it down to baking time in reality.... - 10/11/08

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  • the ingredient list says 1/2 stick of butter but the recipe says use a whole one - 10/11/08

    Reply from MOMMYRUST (10/11/08)
    I fixed it! Sorry about that :)


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  • OMG girl! Just mention sugar and I'm right there like I'm not a diabetic! This sounds sooo good! I will try this recipe too. (But not until after the mini challenge) LOL - 10/10/08

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  • Sounds very good! I cant wait to try this! - 10/10/08

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