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
Sour Cream Cinnamon 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
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Dough was very wet and sicky even after adding more flour, I might try just a 1/2 cup buttermilk next time. I seldom have any issue with a recipe, and all of yours have been delicious!
All flour is made differently, you will need to add flour until you reach the correct consistency for the biscuits.
I was looking for something fun to make this Sunday morning and your recipes never disappoint! These biscuits were so good! Super easy to make and my family loved them. This one is a keeper!
So glad you enjoyed them! We love these biscuits too!
I’m usually very pleased with SLC recipes; this one not so much. Once the ingredients are ready to be “cut”, I had a sticky mess. Tried flouring the board, the dough & my hands. Gave up on cutting & ended up spooning the dough onto pan. For the icing, 4-5 tablespoons milk is way too much, I stopped at 3 tbsp and still had to add more sugar. On the plus side, the flavor was ok and the texture was light. I knew not to overmix dough in order to achieve a light fluffy biscuit so was surprised at the end result. Not sure the mess is worth the reward.
Very odd that you had such trouble, we just remade this recipe last weekend and took these photos to update the recipe so as you can see they turned out just fine. Not every recipe will workout for everyone.
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!
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.
Love! I made these today and they’re so good! They smell so good while they’re baking. Thanks for a keeper recipe!
After reading all the other comments I’m very sad to know I’m clearly the only one who had horrible results. I ended up having to add about 3 cups EXTRA flour to make it be the right consistency. Then I had to make them about twice as long as recommended – perhaps part of that problem was the directions did not specify the thickness – just saw it i n one of these comments. I did mine about 3/4″.
Thanks for recipe, looks delicious I’m trying it today. A little confused, the recipe calls for 3/4 cup milk, but the directions don’t mention milk except for the 4-5 tablespoons for topping. Could you clarify that for me please. Thank you .
The directions state “Step 3: Add sour cream, vanilla and mix well with a spoon. Fold in raisins and milk and make into a dough, adding flour if needed.” Hope that helps you!
I wish I would have read the reviews. These were a sticky mess even after adding about a cup of flour.
These biscuits have fantastic reviews, with just a few people unable to make them correctly. Biscuits can be very tricky for some and that’s ok. Not every recipe can be made by every baker. Better luck next time!
While my husband didn’t care for them, I could have eaten the whole pan—yummy!
Are the calculations for butter correct? 1/2 cup of butter is 2 sticks. Are you giving bakers a choice between 1 or 2 sticks.?
A 1/2 cup of butter is ONE STICK of butter. The recipe clearly states this and is correct as written. Thanks!
Thanks for sharing! Do the biscuits keep long?
This looks so good! What a delicious sweet breakfast for the weekend!
Awesome. My husband loved them.
Can I substitute self-rising flour? Not sure if it will change biscuits,
I think you should be ok with self-rising.
Great. I substituted (cup 4 cup gluten free flour) and they were delicious. I ate 2 with my scrambled eggs, bacon and hot cup of coffee.
So glad these biscuits were a success!
Can this be made into a cake instead of biscuits.
I have never tried to make a biscuit recipe into a cake, so I can’t advise. There are plenty of cakes with cinnamon on the website.
Delicious!!!
How about pecans instead of raisins?
I think that would be delicious!
Do you think it would be possible to freeze these?
I’ve never tried it but I don’t see why you couldn’t freeze them. Thanks!
Loved making these with my 2 y/o. But why did our dough turn out sticky? I even folded in more flour. (I used wheat flour)
Maybe, the consistency difference in the two flours? Most recipes for biscuits will usually take more flour. You just kind of have to use your own judgement, Bridget. We love these and so happy you had fun making them.
How thick do you roll these out?
About 1/2 inch thick, Cindy.
Oh my….will report back to you….
Oh thank you for this recipe. I love biscuits and anything cinnamon. I’m going to try this with half whole wheat flour to make them a little bit healthy.
Another biscuit recipe? Wonderful! These look amazing.
Well, that drizzle just puts these over the top in deliciousness! I’ve been on the hunt for a fluffy biscuit and these look to be it!