Cinnamon biscuits with strawberries and cream

Cinnamon biscuits with local strawberries

Set oven to preheat at 375

melt 3 tablespoons butter and set aside

Place parchment paper on 1 – full or 2 – 1/2 sheet pans

in a large mixing bowl combine the following with a whisk:

  • 3 1/2 cups a-p flour
  • 1 1/2 cups cake flour
  • 1/2 cup coconut sugar
  • 3 teaspoons kosher salt
  • 3 tablespoons baking powder
  • 2 cups cold unsalted butter (cut to small cubes)

Sift flours then combine all with a potato masher until the butter and flour make small balls (3 min)


  • 2 cups buttermilk
Mix dough lightly
Mix dough lightly

continue mixing by hand for first 2 minutes.

Transfer mixture to a cold, flour dusted surface. Roll with a rolling pin until flat, 1 inch thick.

Cut biscuits
Cut biscuits

Cut biscuits with a cylinder and move to the parchment covered sheet.
Place in refrigeration for 20/30 minutes.

Refrigerate 20-30 minutes
Refrigerate 20-30 minutes

Using a brush, coat melted butter on the biscuits.
Now dust the biscuits with cinnamon sugar.

Brush on melted butter
Brush on melted butter

Place in hot oven for 20 min or until golden brown.

Baked biscuits
Baked biscuits

Serve with:

  • Strawberries
  • 2 cups cold heavy cream
  • 3 tablespoons cinnamon sugar

Arrange all on plate with hand whipped heavy cream & cinnamon sugar and fresh strawberries.

Estia's Cinnamon biscuits with strawberries and whipped cream
Estia’s Cinnamon biscuits with strawberries and whipped cream
Willing tasters
Willing tasters

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