Ingredients
The following ingredients have 5 Servings
- 2 1/2 cups White Lily self-rising flour
- 1 Tablespoon sugar
- 1/3 cup cold butter, (cubed)
- 3/4 cup milk
- 1 large egg, (beaten)
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instruction
- Preheat oven to 450f degrees. Grease an 8-inch cast iron skillet with butter (or no-stick cooking spray.)
- In a bowl, add the flour and sugar. Stir well.
- Then add milk, beaten egg and cubed butter.
- Stir it all up with a fork and/or a pastry cutter.
- Continue to mix the ingredients together with the fork until a sticky dough forms.
- Sprinkle a light coating of flour onto the counter and add the dough.
- Tip: I like to put some wax paper down on my counter then add the flour (helps with clean up later)
- Knead the dough about 3 times (pressing the dough onto itself.)
- Sprinkle a bit more flour on a rolling pin then roll out the dough to about 1/4" thickness.
- Using a 3-inch biscuit cutter, cut the dough into 5 or 6 biscuits.
- In a wide bowl or plate, mix together the cinnamon and sugar topping.
- Take a little bit of water or milk and lightly coat the biscuits to help the cinnamon sugar mixture stick to them.
- Coat both sides of each biscuit in cinnamon sugar then place into prepared skillet or baking dish.
- Pop skillet into the oven and bake for about 15-17 minutes. They will puff up a bit and will have a light brown crust on top.
