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Cinnamon & Blueberry Biscuits

Two sweet biscuits from one simple dough — cinnamon sugar biscuits and glazed blueberry biscuits. Both freezer-friendly, so a cozy homemade breakfast is never more than 15 minutes away.
Prep Time 20 minutes
Cook Time 12 minutes
Serving Size 16 biscuits

Equipment

  • Two 10-inch cast iron skillets (or oven-safe baking dishes)
  • Handheld box grater
  • Round biscuit cutter
  • Two mixing bowls
  • Whisk
  • Pastry brush

Ingredients

Cinnamon Biscuits

  • 2 cups self-rising flour
  • ¼ cup ½ stick cold butter, grated
  • 1 cup buttermilk plus a splash more if needed
  • 1 tablespoon butter for the skillet
  • ¼ cup melted butter for dipping
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon

Blueberry Biscuits

  • 2 cups self-rising flour
  • ¼ cup ½ stick cold butter, grated
  • ½ cup granulated sugar
  • ¾ cup frozen blueberries
  • 1 tablespoon all-purpose flour for tossing the blueberries
  • 1 cup buttermilk use a little less than you think — this dough runs wet
  • 1 tablespoon butter for the skillet

Vanilla Glaze

  • 2 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 –3 tablespoons water to thin
  • 1 teaspoon lemon juice optional, for the blueberry biscuits

Instructions

Prep & Mix

  • Preheat the oven to 450°F. Set up two mixing bowls and measure 2 cups of self-rising flour into each.
  • Grate ¼ cup of cold butter directly into each bowl. Butter should be straight from the fridge — or pop it in the freezer for a few minutes first. Sprinkle a little flour over the butter and stir gently to spread it through the flour.
  • Rinse the frozen blueberries quickly, pat dry, and toss with 1 tablespoon of flour. Set aside.

Cinnamon Biscuits

  • To the first bowl, add about 1 cup of buttermilk and stir gently — just until the dough comes together. Add a splash more if it looks dry. Don't overwork it.
  • Place 1 tablespoon of butter in a 10-inch cast iron skillet and put it in the hot oven for about 4 minutes to melt.
  • Lightly flour a clean surface. Pat the dough out to about 1 inch thick and cut out biscuits with a round cutter — push straight down, don't twist.
  • In a small bowl, mix ½ cup sugar with 1 tablespoon cinnamon. Dip each biscuit in the ¼ cup of melted butter, then roll in the cinnamon sugar. Place in the prepared skillet.

Blueberry Biscuits

  • To the second bowl, add ½ cup of sugar and stir into the flour mixture.
  • Gently fold in the floured blueberries — careful not to mash them.
  • Add about 1 cup of buttermilk and stir gently until just combined. The dough will be slightly wetter than the cinnamon dough.
  • Place 1 tablespoon of butter in a second 10-inch cast iron skillet and put it in the oven for about 4 minutes to melt.
  • Pat the dough out to about 1 inch thick on a floured surface. Cut out biscuits and transfer to the prepared skillet using a spatula.

Bake & Glaze

  • Bake both skillets at 450°F for 10–12 minutes, until the tops are golden brown. Check at 8 minutes the first time.
  • While they bake, make the glaze. Whisk the powdered sugar, heavy cream, and vanilla together. Add water 1 teaspoon at a time until the glaze pours off the spoon in a smooth ribbon but still holds its shape.
  • When the biscuits come out of the oven, brush the blueberry biscuits with any leftover butter from dipping the cinnamon biscuits while they're piping hot.
  • Drizzle the glaze over both pans of biscuits, going back and forth so every bite gets a little. For the blueberry biscuits, stir a teaspoon of lemon juice into the glaze first if you'd like — lemon and blueberry are a beautiful pair.

Video

Notes

  • Cold butter is everything. Grated butter stays in small, even pieces that melt into pockets of steam in the oven — that's what makes biscuits flaky. If your butter softens while you work, pop the whole bowl in the freezer for 5 minutes.
  • Don't overwork the dough. Mix gently and stop the moment it comes together. Overworked dough makes tough, dense biscuits.
  • No self-rising flour? Use all-purpose flour and add 1 tablespoon of baking powder and ½ teaspoon of salt for every 2 cups.
  • No buttermilk? Stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk, let it sit 5 minutes, and use it the same way.
  • Pack biscuits close together in the pan. They'll rise up instead of spreading out. If there's too much room around each biscuit, they'll bake flatter — which is what happened to my blueberry biscuits in the video.
  • Make-ahead and freezer instructions: Cut out the biscuits and place them on a parchment-lined sheet pan. Flash freeze for 1–2 hours until firm, then transfer to an airtight container or freezer bag. They'll keep for up to 3 months.
  • To bake from frozen: place them in your buttered skillet and bake at 450°F for 13–15 minutes (just a couple of minutes longer than fresh). Make the glaze fresh when you're ready to serve.
  • For the cinnamon biscuits, you can freeze them either dipped in butter and cinnamon sugar or plain — dipping fresh the morning you bake them gives the crispiest coating.