Snickerdoodle Butterswim Biscuits
- Jazzmyne Buckels
- 19 hours ago
- 1 min read
Snickerdoodle sweetness meets brown butter biscuit magic in this decadent dessert bake in a classic. These biscuits are so tender and fluffy, you may never eat regular biscuits again.
Gourmet Mommie Tip 1
To make homemade cinnamon butter combine ¼ cup powdered sugar, 3 tablespoons honey, 1 teaspoon ground cinnamon and a pinch of salt in a small bowl until fully mixed. Store in an airtight container in the refrigerator for up to 3 months.
Gourmet Mommie Tip 2
The batter for butter biscuits should be very wet, sticky and tacky, softer than traditional biscuit dough, but not runny. You should end up spooning it. If it feels too wet, add 1–2 tablespoons of flour. If it’s too dry or stiff, add more buttermilk, 2 tablespoons at a time until it has light consistency.
Notes
1
Place the oven rack in the middle of the oven and preheat to 425°F. Add the cinnamon butter to a 9×9-inch casserole dish and place inside the oven while it preheats.
2
In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugars and cream of tartar. Add the melted unsalted butter, buttermilk and creamer and stir until just combined.
3
Remove the casserole dish from the oven and pour the batter on top of the hot cinnamon butter. Use a spatula or knife to spread the dough. Run the knife through the dough cutting into 9 evenly sized squares.
4
Bake for 25 minutes, rotating the pan once halfway through cooking until the biscuits are golden brown. Serve immediately.
Instructions
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 1 cup French Vanilla coffee creamer
- ½ stick salted butter (browned and cooled slightly)
- ½ cup honey cinnamon butter (melted)
Gourmet Mommie
Jazzmyne Buckels
SNICKERDOODLE BUTTERSWIM BISCUITS
8 Servings
335
PREP
15 M
COOK
25 - 30 M
REST
0
TOTAL
45 M
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