Description
Biscuit dough is so versatile you can even make monkey bread out of it! This was a really fun and yummy project to make with the kids. It is crunchy on the outside and soft on the inside.
Ingredients
- FOR THE DOUGH:
- 2 cups Flour
- 1 Tablespoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 Tablespoon Sugar
- ½ cups Cold Butter, Cut Into Small Pieces
- 1 cup Cold Buttermilk
- 3 Tablespoons Cinnamon
- ¾ cups Granulated Sugar
- 4 Tablespoons Butter, Melted
- _____
- FOR THE FROSTING:
- ¾ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Meringue Powder Optional
- 2 teaspoons Milk (just In Case There Isn’t Enough Butter Left)
Preparation
Combine the flour, baking powder, baking soda, salt and sugar in a medium bowl. Stir with a fork until well combined. Add the cold butter and cut in with a pastry blender or fork until crumbly. Add the buttermilk and stir, just a tiny bit until all the ingredients are barely mixed together.
Turn dough out onto a well floured counter. Knead a couple times, just to get the dough to stick together.
Preheat oven to 375ºF.
Prepare a mini bundt pan (or you could use a muffin pan or even do one big one in a large bundt pan) by brushing soft butter into each mold or spray with cooking spray. Combine the cinnamon and sugar in a small bowl and sprinkle a little in each mold also (you’ll use the remainder in the next step).
Set out your melted butter and the remaining cinnamon sugar mixture. Pull off small chunks of dough (about 1 tablespoon’s worth) and shape into a ball. Dip in the melted butter and then place in one of the molds, repeat, placing 5 balls in each mold. Sprinkle generously with cinnamon sugar. Continue until all 6 molds are full.
Bake for about 20 minutes or until they are golden brown on top and firm to the touch. Remove from the oven and set aside.
While they are cooling in the pan make the frosting by combining the powdered sugar with whatever butter you have leftover from dipping the dough balls and the vanilla extract and if you desire, the merengue powder (this just helps the frosting to harden a little). If the frosting is too stiff to drizzle over the biscuits you can add a little milk – but make sure you only add small bits at a time as powdered sugar frosting gets runny very quickly.
Once the biscuits have cooled a bit, turn them out on a serving tray and allow them to cool about 10 more minutes (you can of course frost and eat them right now if you are super hungry or have super hungry people waiting on them, but if you don’t want the frosting to melt completely then you need to let them cool a little longer).
Once cooled to just warm, frost and serve.
