These little numbers are a cross between a biscuit and coffee cake. Perfect with a cup of coffee on a dreary Sunday morning when you’re thinking it might be better to just stay in bed all day.
I made half of the recipe for two of us to have on a Sunday. They come together incredibly fast. To keep it simple and minimize the dishes used I shaped the dough into a rectangle and cut it into fours instead of using a biscuit cutter. This also meant I didn’t have to fuss with re-rolling any dough scraps.
The biscuits are best served warm on the day they are baked for optimal fluffiness. I added raisins and pecans but you can swap out your favorite nut or chocolate chips. Make sure to read my book review on Southern Biscuits.
2 1/2 cups self rising flour
1/2 tsp cinnamon
1/2 cup chilled butter, cut into 1/4 inch cubes.
1/2 cup raisins
1/2 cup chopped pecans
1 1/2 cups buttermilk, divided
Icing (1/2 cup icing sugar + 2 tbs milk)
- Preheat the oven to 450 F/230 C use any baking pan you like (the book goes into more detail about which kind of trays result in different softness).
- In a medium sized bowl whisk 2 1/4 cups of the flour and cinnamon. Set aside the last 1/4 cup of flour. Scatter the butter and rub with your fingers or a pastry cutter until the mixture is crumbly. Don't take longer than 5 minutes with this or the butter will become too soft.
- Mix in the raisins and pecans. Make a well into the center and pour 1 1/4 cups of the buttermilk in the center and stir with a rubber spatula. Mix until slightly sticky.
- If there is still flour on the bottom add a few tablespoons of the reserved buttermilk. Sprinkle a clean surface with the reserved flour. Fold the dough in half and pat down to 1/2 inch thick. Fold twice more using a little more flour if necessary.
- Use a biscuit cutter, cut into squares or shape by hand. Bake for 12-14 minutes rotating half way through.
- Once the biscuits are done drizzle with the icing and serve right away.
adapted from Southern Biscuits