Breakfast Cinnamon Biscuit Mix

This has the potential to be a very picture-heavy post. I’ll put the recipe at the top so that if you want to print it you can just print the first page or so.

I wrote a while back about the mixes I was making to speed up our morning routine.  I also promised a few people the recipes.  So here is my favorite recipe!  The boys love these biscuits, I love these biscuits.  You’ll love these biscuits.  They’re great.

I save old containers from Costco products to store my mixes in.  (might I suggest their peanut butter pretzel container.)  The following mix will make about 6 batches of biscuits.

finished biscuits

Breakfast Cinnamon Biscuits

Breakfast Cinnamon Biscuits (mix)

  • 6 c. whole wheat flour
  • 4 1/2 c. white flour
  • 1 1/2 c.  flaxseed meal (or wheat bran, or oat bran)
  • 3/4 c.  sugar (this equals 2 Tablespoons/batch, so it’s not too much!)
  • 6 Tablespoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1 1/2 teaspoons salt

Store ingredients in an airtight container in a dark area (like a cabinet, or in the fridge)

To Make Biscuits

  • measure 2 1/4 c. + 2 Tablespoons mix into a shallow bowl

you’ll also need:

  • 1/2 c.  butter
  • 2/3 c. milk

Cut the butter into 1/4 inch blocks.  Sprinkle it over the mix.  Using a pastry blender cut the butter into the mix until the mixture looks like coarse sand. (you could also use a food processor, I think the texture comes out slightly smoother when I do this.)

Add the milk and stir it in with a spatula.  Stir until the mix sticks together.  If it’s not sticking, turn it out onto a lightly floured surface and knead until it does.

(You can use whatever method you like for shaping your biscuits, but this is my favorite way, and I think it’s pretty easy).  Shape the dough into a log and divide it into 12 equal rounds.  I use some kind of special pastry-cutter-thing for this, but I’m sure any old knife with do.

*  Place rounds 1 inch apart on an ungreased cookie sheet.  Bake at 450 for 10-12 minutes.  (until the tops are ever-so-lightly browned).

For the icing:

  • 1/2c.  sifted powdered sugar
  • 2-3 teaspoons liquid (my favorite is orange juice.  but you could use lemon juice or milk too)

stir together the powdered sugar and liquid (add the liquid in little bits, until you reach your desired consistency)

Drizzle over warm biscuits.  I like to do this when they’re still on the cookie sheet, ’cause then you get some yummy icing puddled up on the bottom of your biscuit.  Who doesn’t love that?

Alternately, my friend has just drizzled honey on the biscuits and that’s delicious too.  An option if you don’t want so much sugar on them.

Make these tomorrow.  They’re delicious!  (Keep reading for pics on the whole process)

 

Using pastry blender

incorporating the butter with the pastry blender

texture of mix

This is the texture the mix should be if you used the pastry blender

texture of dough in the food processor

This is what the texture of the mix will look like if you use a food processor.

divide the dough into 12 pieces

I shape the mix into a log and then divide into 12 pieces.

icing the biscuits

Drizzling the icing onto the biscuits.

Enjoy!

Let me know if you run across any “bugs” in the recipe.  We can’t have that, can we!!

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Christy can be found at the beach chasing naked toddlers and cheering on her young surfers. She founded One Fun Mom to share her imperfect life and encourage moms to love how God made them. She's delighted to have you join her and her fabulous writing team as you all journey closer to God and learn to love others through His example.

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Comments

  1. Christy, after copying the recipe I realized you didn’t tell us how to bake them (temp and time). I’m thinking these will be a summer staple.

    • I put it in a weird place, that’s why you can’t find it:
      Bake at 450 for 10-12 minutes, until lightly golden on top
      (right above where it says “for the icing”). Next time I’ll be more clear!!!

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