Cinnamon Roll Biscuits


People always ask me what my favourite thing is to bake. I tell them I’m a baker and it’s the first question. And here’s the thing of it; I never know what to say.

There are things that I don’t love baking- macarons for instance, which are delicious and wonderful, are also the bane of my existance. Puff pastry, with it’s tedious rolling and folding would fall into that category, but favourites? They’re harder to come by.

But recently I’ve decided. They’re something friends always ask me to make, and then continue to talk about long after the last one has been scarfed up, and they’re something I genuinely really enjoy making.


Guys, I’m willing to put it down into the internet, a place where things are never deleted. I make great biscuits, and I love making them.

The simple act of cutting in the butter, folding in the buttermilk, pressing out the dough with my finger tips. They are my favourite. I love them.

Which is a good thing, because man oh man, have I made a lot of biscuits lately. I’d say about 300 last week alone.


See I work for a Southern restaurant which opened up last week as a pop up fried chicken shack. And what is fried chicken without biscuits? Not much apparently, because those things were flying out of the kitchen. It was all biscuits all the time.

So with the scrappy bits that were left over and a bit to tough to serve, I rolled them out , sprinkled them with cinnamon and brown sugar and rolled them up. They’re like the cookies my mom used to make with left over pie dough, except much, much, bigger and fluffier.

And seriously, those things were delicious. Like, proper, all kinds of wonderful, I will sell these one day when I open a bakery, delicious.

They were one part biscuit, one part cinnamon bun, and all parts fantastic. So there you go.

Biscuits, they are my favourite, whether for dinner, or for breakfast, or for shoving in your face when they’re covered in cinnamon and sugar and still hot from the oven.


Cinnamon Roll Biscuits

Adapted from the Tartine Bakery Cookbook

3 3/4 cup AP Flour

1 tbsp Baking Powder

3/4 tsp Baking Soda

1 tsp Salt

1/4 cup Sugar

1 1/2 cups Buttermilk

1 cup Butter, very cold, cut into small cubes


1 cup Brown Sugar

2 tbsp Cinnamon

Egg Wash:

1 egg yolk

1tbsp Cream/milk

Preheat your oven to 375F

In a large bowl mix together the flour, baking soda, baking powder, salt, and white sugar.

Put in the cold butter and with your hands break the butter into pieces. You want the butter to be in big pieces and very cold- it’s this cold big butter that goes into the hot oven and causes steam which makes the biscuits rise. The pieces of butter should be somewhere between a pea and a fava bean.

Slowly add in the buttermilk and fold it in gently, adding more if you need it, to make the dough just come together. Make sure your scooping all the dry bits from the bottom of the bowl.

On a well floured surface fold the dough, flatten it out, and fold it again, about 5 times until the dough has come together nicely but isn’t getting firm.

With a rolling pin roll out the dough to about 3/4 inch thick, being liberal with the flour so it doesn’t stick.

Sprinkle the brown sugar and cinnamon on top and roll up the dough into a log.

Cut the dough into 2 inch pieces.

Put on a baking tray and refridgerate for 20 minutes.

In a small bowl mix together the egg yolk and the milk/cream.

With a pastry brush, brush the tops of the scones with the egg wash and put into the oven right away.

Bake for about 20 minutes or until the tops are starting to brown and your whole house smells incredible.

Let cool for at least 10 minutes before digging in!