SOUR CREAM CINNAMON BISCUITS

Cinnamon biscuits are a favorite treat in our family. We love biscuits! It seems no matter what you do with a biscuit, we like it. Southerners are like that! I make these sour cream biscuits as a breakfast treat but they are good warmed over anytime. Just add a tall glass of milk or a cup of hot coffee and grownups as well as children love this recipe.  You might also like our recipe for banana beignets.

Cinnamon biscuits Ingredients Needed:

All-purpose flour

Baking powder

Salt

Sugar

Ground cinnamon

Ground nutmeg

Butter

Sour cream

Vanilla flavoring

Raisins (optional)

Buttermilk

Topping for Biscuits

Powdered sugar

Milk

You can also use milk in this biscuit recipe in place of buttermilk which I have done many times. However I believe buttermilk always makes biscuits better.

If you are not a fan of raisins simply leave them out. The texture of these biscuits is wonderful and the topping is so good.

I use a 15 ounce vegetable can to cut these out because it makes large biscuits.  You can use whatever size you cutter you want.

“Love! I made these today and they’re so good! They smell so good while they’re baking. Thanks for a keeper recipe!” – Janet

“I made these with three changes because I can’t have dairy. I used dairy free sour cream, plant butter and almond milk…they turned out great! A definite keeper.” -Latina

“These are SO good! I was a little wary of using that much cinnamon but boy was I wrong — these are delicious! And also very nice toasted and buttered!” -Jessica

Print Recipe

4.67 from 9 votes

Sour Cream Cinnamon Biscuits

These Sour Cream Cinnamon Biscuits are so good! This is a recipe you'll make over and over again.

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Biscuits

Servings: 12 Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 stick of butter or 8 tablespoons or 1/2 cup butter should be cold
• 1 cup sour cream
• 2 teaspoons vanilla flavoring
• 1/2 cup raisins
• 3/4 cup buttermilk

Topping for Biscuits

• 1 cup powdered sugar
• 4 or 5 tablespoon milk

Instructions

• In a large bowl whisk together the flour, baking powder, sugar, cinnamon, nutmeg and salt.
• Cut the butter in pieces and add to flour mixing until your flour looks like coarse crumbs.
• Add sour cream, vanilla and mix well with a spoon. Fold in raisins and milk and make into a dough, adding flour if needed.
• Pat or roll dough out (I just pat it out with my hands) on a hard surface and cut with a biscuit cutter. Place biscuits on a baking sheet. Bake in preheated 425 degree oven 12 to 15 minutes.

Topping for Biscuits

• In a bowl whisk together the milk and sugar until you get the consistency you want to drizzle over the hot biscuits.

Notes

I use a 15 ounce vegetable can to cut these out because it makes large biscuits. You can use whatever size you cutter you want.

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