I already knew this, but while re-organizing my pin boards, it has been confirmed that I am obsessed with breakfast foods. Which is kind of funny, because we don’t have elaborate breakfasts most mornings. Usually it is only toast, cereal or a smoothie. On the weekends, that is different, and we tend to sometimes go a little crazy, but for the most part, breakfasts are the easiest meal of the day.
But there is something about breakfast foods that I just can’t get enough of. (Which is why we actually end up having breakfast for dinner quite often.) Eggs, any way, pancakes, waffles, cinnamon rolls – I love them all.
But one strange morning, I woke up, craving to get into the kitchen right away to cook. And when the mood strikes, what can you do but succomb? I was really craving cinnamon rolls, but hadn’t planned ahead. I didn’t want to have breakfast around lunch time! So cinnamon biscuits it was.
Honestly, I had no idea how these were going to turn out. In fact, I didn’t even plan on blogging them – they were just a spur of the moment recipe, but I could tell when they came out of the oven that they were going to be good. And I was so right.
I honestly think that if I wouldn’t have told my husband that these are biscuits and not cinnamon rolls, he wouldn’t have known. They really do have a texture similar to cinnamon rolls, but no yeast, no raising, no wait. And before he tried his first biscuit, my husband asked if there was a frosting or anything that went on top. I told him no, that it didn’t need one, and he almost didn’t believe me. And then he proceeded to eat 3 of these. Yeah, we liked them that much!
And if you read the recipe, you might find it weird to pour milk over the finished biscuits. I had read about this method awhile back, and had wanted to try it. I think that might be the secret to the success of these biscuits. Seriously – so good!!
Next time you are craving cinnamon rolls but don’t have the time to make them, this recipe will surprise you and satisfy you!
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup vegetable oil
- ¾ cup buttermilk
- ½ cup butter, softened
- ½ cup brown sugar
- 1½ teaspoons cinnamon
- ¼ teaspoon ground cardamom (optional)
- ½ cup milk
- Preheat the oven to 400F. Grease a 9-inch round baking pan.
- In a large bowl, combine the flour, baking powder, salt, and baking soda. Stir in the vegetable oil. Add in the buttermilk and stir just until combined.
- Dump the dough onto a lightly floured surface, and knead the dough until it is smooth. Roll it into a 15x8 inch rectangle. Spread the butter over the dough.
- In a small bowl, combine the brown sugar, cinnamon and cardamom. Sprinkle over the butter. Roll up the dough like a jelly roll and pinch the seams to seal. Cut into 9 equal slices and arrange in the prepared pan, cut side up.
- Bake in the preheated oven until lightly browned, about 15-20 minutes. Remove from the oven and pour the milk evenly over the top. Serve warm.