Cinnamon Flake Biscuits

          When the weather turns cool it is time to start baking again.  That's the advantage of cold weather.  This is a recipe that my mom made when I was young and I make it for my family. These biscuits are oh so tasty.

One of my sons is an expert at this recipe and when he is around I don't even attempt them.  If we need these biscuits to go with some soup for dinner I just ask him and he makes them.  But currently he is living away from home and so I have been making them again.  

Sometimes I double the batch because even if we don't eat them all at once, they tend to disappear.  Here is how to make them.

You start with a batch of baking powder biscuit dough.  You can use any recipe and in a pinch you can even use bisquick.  My mom's original recipe is at the end of the post.  

Once you have the dough, roll it out into a 10"x24" rectangular shape, about 1/4 in thick.  Spread with melted butter. Sprinkle with about ¼ cup of cinnamon-sugar mixed together. 

 Cut lengthwise into 5 two inch strips.  As you can see my edges are kind of scraggly and I never measure to see if the dimensions are exact.  The important thing is to get it rolled as thin as you want and get the butter and cinnamon-sugar all over it!

Stack the strips one on top of another. Cut the long stack into 12 pieces. 

 

Place edge side down, in greased muffin tins. Bake at 450* for 10-13 minutes, watching closely so they are browned on top but don't let them burn. 

Mmmmm! now you have a yummy snack or biscuits to go along with dinner. 

Cinnamon Flake Biscuits

Stir dry ingredients together. Cut in shortening until mixture resembles course crumbs.

3 Tablespoons sugar

2 cups flour

4 tsp. Baking powder

½ tsp. Cream of tarter

½ cup shortening

2/3 cups milk – add all at once

Mix wet and dry together and put the dough on the floured counter. Knead a minute, and then roll out into a ¼ inch rectangular shape, about 10”x24”. Spread with melted butter (about ¼ cup). Sprinkle with ¼ cup of cinnamon sugar mixture. Cut lengthwise into 5 two inch strips. Stack the strips one on top of another. Cut into 12 pieces and place edge side down, in greased muffin tins. Bake at 450* for 10-15 minutes, watching closely so they don't burn.

I use butter instead of shortening in this recipe.  I also use less butter when spreading it over the rolled out biscuit dough.