RECIPE: BUTTER SWIM CINNAMON BISCUITS

BUTTER SWIM CINNAMON BISCUITS

8x8 heatproof dish

1/2 cup butter
Filling

1/3 cup dark brown sugar

1 tablespoon ground cinnamon

1 1/4 cups heavy cream, divided

Biscuits

2 1/2 cups all-purpose flour

3 tablespoons white sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt1 cup whole buttermilk

Glaze

1 1/2 cup Confectioners sugar

3 ounces cream cheese, softened

DIRECTIONS

Preheat the oven to 425 degrees F

Place butter in an 8x8-inch baking dish and put it in the oven until the butter melts. Set aside.

Stir the brown sugar, cinnamon, and 2 tablespoons heavy cream together in a small bowl until smooth and set aside.

Whisk the dry ingredients: flour, sugar, baking powder, and salt together in a bowl. Add 1 cup each heavy cream and buttermilk and stir until completely combined.

Divide the batter in half. It will be thick, so work quickly to spread the first 1/2 of the batter out as evenly as possible on the bottom. Yes- on top of the butter.

Spoon the brown sugar mixture evenly over the batter. Top with remaining batter.

Use a knife to score batter into 9 squares.

Bake until biscuits are evenly browned and cooked through, about 25 to 27 minutes.

While it bakes, whisk the Confectioners sugar and cream cheese together with a few drops of the remaining heavy cream as needed until it is the consistency you want. Set aside.

When the biscuits are done, spread the icing evenly over hot biscuits. Serve immediately.

MY TOP 5 BISCUIT RECIPES FOR NATIONAL BISCUITS AND GRAVY DAY

FEBRUARY 21 IS NATIONAL BISCUITS AND GRAVY DAY!

What could be a better way to start the weekend than with biscuits and gravy? Here are four of my favorite biscuit recipes from my blog and a very entertaining interview with Alton Brown by William Shatner as Alton makes biscuits and gravy. His famous Ma Mae's biscuit and gravy recipe is below.

MOM'S WEEKNIGHT BUTTERMILK BISCUITS The recipe my mom made most often. While she never wrote it down, I made these with her so many times, I doubt I will ever forget how to make them. Get the recipe...

THREE INGREDIENT WHIPPING CREAM BISCUITS My mom would make these biscuits at times if she wanted to serve Strawberry Shortcake and had no cake. They are not sweet but certainly sweeter than buttermilk biscuits. Get the recipe...

BACON CHEDDAR BISCUITS While the texture of these wonderful bites is more like a muffin than a biscuit, take care to make them when you have a crowd or you will eat the entire batch. Get the recipe...

BISCUITS AND CHOCOLATE GRAVY It is said that women living on farms around North Alabama would make chocolate gravy for leftover breakfast biscuits as a treat for the children when they could not afford sweets or desserts. Now, they are more of a brunch item. Made with cocoa and sugar, they are affordable yet rustic decadence. Get the recipe...

RECIPE: MOM'S TRADITIONAL SOUTHERN BUTTERMILK BISCUITS

Growing up, we always had homemade biscuits, cornbread, or rolls with our supper. My mom would make these biscuits for supper most nights or for breakfast on Saturday. She must have made thousands of them; if her biscuit pan could only talk! There were always a few on the stove. We loved to split and toast the leftovers and drizzle them with honey for a sweet treat. Since we were a family of six, my mom would roll these out thinner than the kind of biscuits folks like today… but I still prefer a thin biscuit because that’s what I grew up with. If you like them super fluffy, roll them out thicker. If you like them with “flaky layers” - you need to roll out your dough and then and fold them over multiple times (it is called “laminating” the dough like it is done for croissants) to get that result. I fold like a letter going into an envelope— in thirds. Then into a small square. Roll and repeat at least 3-4 times. But I chill the dough prior to baking.

If, like me, you like them on the thinner side, then follow the directions below. Happy rolling! xo

MOM'S SOUTHERN BUTTERMILK BISCUITS

Prep Time: 10 minutes   Cook Time: 15 minutes

DIRECTIONS:

½ cup cold butter (one stick)

2 cups self-rising flour

¾ cup buttermilk

3 tablespoons butter, melted

Preheat oven to 450 degrees F.

Cut the butter into the flour using a pastry cutter or fork. Add the buttermilk. Stir just until moistened. Turn out onto a floured work surface. Flour rolling pin. Knead 3-4 times. Roll dough ¾” thick. Cut with a 2” circle biscuit cutter that you flour between each cut. Place on a greased baking sheet about 1/4" apart for fluffy biscuits. Separate them by 1" for a crisper biscuit. Brush with melted butter and bake for 12-14 minutes or until golden brown.

Makes about a dozen.