Great Grandma’s Cinnamon Tea Biscuits

Name: Great Grandma's Cinnamon Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: Dough:; 3 Cups All Purpose Flour; 1/2 Cup Sugar; 1/2 teaspoon of Salt; 1 1/2 teaspoons Baking Powder; 1/2 Cup of Butter (chilled); 1 Cup Milk; 1 1/2 Tablespoons White Vinegar; 1 teaspoon Baking Soda (into milk); Filling:; 1/3 Cup Softened Butter; 1/2 Cup or to taste Brown Sugar; 1 teaspoon Cinnamon (approximately - I just sprinkle it on)

Video October 23, 2017 Laura Crawford 42 Comments

I have always thought of these cinnamon tea biscuits as the quickest cinnamon biscuits out there. They are a recipe I grew up having, my mom made them often. I believe her mom made them too and I know her grandmother definitely did.

Cinnamon Tea Biscuits – A Family Treat

Of course I thought nothing of it growing up. I mean who doesn’t have cinnamon tea biscuits on the regular, right?! Wrong. Turns out I missed them terribly! So a couple years back, I asked mom for the recipe. And have made them countless times now. But as many an old recipe, written by hand, can attest to, it came very light on proportions and directions (a splash of this and a dash of that).

I think perhaps this was the case so ones could claim that their secret ingredient was love … or everyone could read between the lines a little more back then … it’s hard to say!

Really, I guess we will never know, but I still felt obliged to make and remake this recipe until I felt I had the proportions right and record them properly (so that every fall when I dig out the recipe again, I don’t have to guess as to what I did last year). Surprisingly, no one in my house complained! Actually, I made my mom watch me make the recipe the last time she was over (and that is where I learned the tip that when the vinegar/milk/baking soda combination is correct, you get a particular, deeper sound when mixing it together). I tried to take a video – alas she talked all the way through it. But, with my newly added ‘sound wisdom,’ they turned out delicious! And my girls definitely seem to love them as much as I did growing up!

Cinnamon Biscuits

They are not like traditional cinnamon buns however, there is no yeast or rise to the recipe, but rather the dough has more resemblance to a lightened, baking powder biscuit. In turn they make a wonderful accompaniment to a cup of tea and yet are hearty enough to be slathered in extra butter, if one feels so inclined. They even make a terrific rainy day, after school snack and arguably could also be breakfast in a pinch, if your mom isn’t looking.

This is a quick and rustic recipe. Unlike traditional cinnamon buns, these come together quickly. They taste amazing right out of the oven and need nothing else. But if any do survive to the next day, than I like them warmed up with a little butter.

Buttermilk

Essentially you create your own buttermilk by adding white vinegar to the milk and then thickening it with the reaction from the baking powder. Unlike other similar recipes (that allow the milk to sour for a given amount of time) this is best down directly before adding to the dry ingredients. I have also tried it with actual buttermilk – it is not the same! There is something about this particular chemical reaction that makes these so good. The original recipe called for shortening or butter, again I tried both, but I prefer butter. So here goes:

Grandma’s Cinnamon Tea Biscuit Recipe:

Dough:

3 Cups All Purpose Flour

1/2 Cup Sugar

1/2 teaspoon of Salt

1 1/2 teaspoons Baking Powder

1/2 Cup of Butter (chilled)

Milk -1 Cup Milk

1 1/2 Tablespoons White Vinegar

1 teaspoon Baking Soda (into milk)

Filling:

1/3 Cup Softened Butter

1/2 Cup (or to taste) Brown Sugar

1 teaspoon Cinnamon (approximately – I just sprinkle it on)

Directions:

Heat oven to 360 degrees.

Step 1:

In a medium sized bowl mix together the flour, sugar, salt and baking powder.

Step 2:

Cut chilled butter into chunks and using pastry cutter (or kick it old school and use two butter knives in a criss cross motion like my mom) work the butter into the flour mixture until course crumbs form and there are no chucks of butter left larger than a pea size.

Step 3:

Measure 1 Cup of milk (I generally use 1% or 2%) into a 2 cup measuring glass (it will nearly double in volume).

Step 4:

Add the vinegar and then the baking soda and stir with a spoon. It should bubble and froth up immediately and get thicker. If it does not, add another splash of vinegar – the original recipe simply states add a splash of vinegar (this is the part my mother speaks to about the sound from vigorously stirring changes). Also it will significantly increase in volume.

The so-called sound video –

Step 5:

Add the milk mixture into the flour mixture and combine.

Step 6:

With clean hands knead the mixture until it comes together, either in the bowl or on a floured surface.

Step 7:

Flour a surface generously and roll out the dough (also with a well floured rolling pin) to about 16″ x 12″. You do want it on the thicker side (even if your own mother is not there to remind you of this repeatedly). Keep in mind this is a rustic recipe – so perfect edges need not apply.

Step 8:

Generously spread the softened (very soft room temperature, but preferably not melted) butter over the entire surface. This is best done with your fingers and it’s messy business. So suck it up – it’s worth it in every way. Wash your hands – yes you will need soap (butter is greasy).

Step 9:

Next sprinkle the brown sugar evenly over the butter, then sprinkle your cinnamon on top.

Step 10:

Starting with wide end closest to you, begin rolling the dough up. If the dough sticks a little to the board, add extra flour to your fingers and at the base where it meets the surface. Continue rolling until fully rolled up.

Step 11:

Shape the roll lightly with your hands so as to get an even size and shape. Using a floured, serrated knife, cut the roll into 1″ slices.

Step 12:

Place on baking stone ware or a parchment lined cookie sheet about a 1/2 inch apart or so.

Step 13:

Bake in 360 degree oven for 12 – 15 minutes until basically done.

Step 14:

Then turn the oven to broil, and while watching carefully, allow the biscuits to cook for another 1-2 minutes. This melts any remaining sugar and browns up the tops wonderfully. It makes a big difference in my opinion – otherwise you get brown sugar that can still be grainy (which really no-one seems to mind but me…). These biscuits are still perfectly good without this step as well, it’s just my (and my mom’s) preference.

Step 15:

Remove from oven and devour (and possibly burn tongue – so probably wait 5 minutes if you can).