Cinnamon Buttermilk Biscuits

Chef #932192's Note:

I like to make these biscuits when we have chili or other soups/stews but don't feel like spending the time making cinnamon rolls. I adapted this recipe from a Betty Crocker recipe.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Serves: 10-12

Yield: 12.0 biscuits

• 1 cup unbleached all-purpose flour
• ¾ cup whole wheat flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1⁄3; cup butter , softened
• ¾ teaspoon salt
• 1 cup buttermilk
• 1⁄3; cup brown sugar
• 1 tablespoon ground cinnamon
• 1⁄8; teaspoon ground cardamom

Directions:

1. Preheat oven to 450 degrees F.
2. Mix together flours, leaveners and salt.
3. Cut the softened butter into dry mixture with fork or food processor/pastry blender until the mixture is crumbly.
4. Pour in the buttermilk 1/4 of a cup at a time, mixing after each addition. It should be sticky, but firm enough to work with.
5. Lightly grease a 9-inch pie plate.
6. In a clean bowl, mix together the brown sugar, cinnamon and cardamom.
7. Take a spoon and scoop a sizable amount of the biscuit mixture (about 1/4 cup) and drop it into the sugar/spice mixture and roll to coat.
8. Put coated biscuit into pie plate.
9. Continue doing this until you've used up all of the biscuit batter.
10. Bake in the center of the oven for 10-12 minutes.
11. This should make about a dozen biscuits.
12. You may also melt some extra butter and pour it over the biscuits before you bake them to make them more gooey.