Cinnamon Tea Biscuit Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Unsalted butter: Adds richness and helps create a tender crumb.

Milk: Moistens the dough and helps bind the ingredients together.

Sugar: Adds a touch of sweetness to the biscuits.

Ground cinnamon: Provides the warm, spicy flavor that makes these biscuits special.

When cutting in the butter for this recipe, make sure it is very cold. You can even freeze the butter for a few minutes before using it. This ensures that the butter stays solid while you mix it into the flour mixture, creating small pockets of fat that will melt during baking. These pockets of melted butter create steam, which helps the biscuits rise and become flaky. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the warmth can melt the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and may contain additional minerals.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that will keep the biscuits moist.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the texture.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• Allow the cinnamon tea biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the biscuits in an airtight container. They will stay fresh at room temperature for up to 2 days.
• To extend their shelf life, store the biscuits in the refrigerator. Use an airtight container or a resealable plastic bag. They will remain fresh for up to a week.
• For freezing, individually wrap each biscuit in plastic wrap or aluminum foil. This prevents them from sticking together and protects against freezer burn.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.
• Biscuits can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and warm them for about 10 minutes, or until heated through.
• Alternatively, you can microwave the biscuits on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• For an extra touch, brush the reheated biscuits with melted butter and sprinkle with a bit of cinnamon sugar before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cinnamon tea biscuits on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the biscuits directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 5-7 minutes, checking frequently to ensure they don't overheat.

• Microwave Method:

  1. Place the biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious to avoid making them rubbery.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the biscuits in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the biscuits in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the dry ingredients like flour, baking powder, salt, sugar, and cinnamon.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Measure out the baking powder, salt, sugar, and cinnamon precisely.

• Rolling pin: Roll out the dough to a ½-inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on it for baking.

• Parchment paper: Line the baking sheet to prevent the biscuits from sticking.

• Knife: Cube the cold butter before cutting it into the flour mixture.

• Flour sifter: Optional, but useful for ensuring the flour is lump-free before mixing.

• Cooling rack: Place the baked biscuits on it to cool down evenly.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the process.

Use a food processor: Quickly cut in the butter using a food processor instead of doing it by hand.

Chill the butter: Keep the butter in the freezer for a few minutes before using to make it easier to cut into the flour.

Batch preparation: Double the recipe and freeze extra biscuits for future use.

Quick cleanup: Line the baking sheet with parchment paper to reduce cleanup time.