Saturday, June 2, 2012
Cinnilla (Cinnamon Vanilla) Drop Biscuits
This morning I woke up and realized something... I really need to go grocery shopping! We are out of just about every staple breakfast food except for milk and the kids are starving, time to get creative!
My first thought was to bake some sort of bread (pancakes, waffles, biscuits, etc...), but we didn't even have any eggs. At this moment, Google was once again my best friend. I looked up "eggless biscuits" then altered and combined a few recipes that sounded good and made these fluffy, cinnamon-y, vanilla-y, not too sweet, and MIGHTY tasty biscuits. I call them cinnilla biscuits! The boys absolutely loved them! We ate ours in a bowl with a little bit of milk poured over it. You could serve them with butter and honey or syrup if you have more of a sweet tooth.
Oh, I bet these would be delicious when baked fresh in the evening, served warm with a scoop of vanilla ice cream or homemade whipped cream and fresh berries. The possibilities are endless.
Cinnilla Drop Biscuits (adapted from: breakfast biscuits and drop biscuits)
2 C. flour
4 tsp. baking powder
1/2 tsp. salt
2 T. sugar
1/2 tsp. cinnamon
5 T. butter, at room temperature
1/2 tsp. vanilla
1 C. milk
1/2 C. dried cranberries, or other desired mix-in (other dried fruits, nuts, chocolate chips, etc.) (optional)
Preheat oven to 450. Line a cookie sheet with parchment paper.
Mix dry ingredients together in a large bowl. Using a pastry cutter, or fork, cut butter into the dry ingredients until nice and clumpy. Make a well in the center and add in milk and vanilla. Stir with a wooden spoon until well mixed. Stir in any additions. Scoop by Tablespoonfuls onto prepared cookie sheet. Bake 12-15 minutes or until golden brown.