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    Recipe: Cinnamon Sugar Biscuits

    Guess what I was doing the other day?  Browsing Twitter!  Imagine that?   I was instantly drawn to these Easy Cinnamon Muffins that Jo-Lynne shared.  I knew that Jon would love them, so I pre-heated my oven and got down to work. 

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    Jo-Lynne’s recipe is not gluten-free, so I converted it to be gluten-free using Gluten-Free Bisquick.  Since the GF Bisquick already has leavening & salt in it, I omitted the baking powder & salt in her recipe.  Hindsight says that this may have not been the wisest choice, but the end result was fantastic, so I am not too worried about it.  Adding the baking powder may have made these a little more muffin-like, as they resemble biscuits, hence the name.

    Cinnamon Sugar Biscuits

    • 1 egg
    • 1/2 cup almond milk (I used Trader Joe’s Vanilla Almond Milk)
    • 1 1/2 cups GF Bisquick
    • 1/3 cup light olive or vegetable oil

    Topping (this made a lot, so consider cutting in half or saving the mixture for future use)

    • 1/2 tsp cinnamon
    • 1/2 cup sugar

    1.  Preheat oven to 400 degrees and line muffin pan with muffin liners.

    2.  Beat egg in mixing bowl and then add milk & blend.

    3.  Add GF Bisquick and mix well.

    4.  Add in oil last and stir well to combine.  Batter will be thick; consistency is between cookie dough & muffin batter.

    5.  Fill muffin tins 2/3 full and top generously with cinnamon/sugar topping.  I also added a sprinkle of colored sugar for the holiday season! 

    6.  Bake for 15-18 minutes or until toothpick inserted comes out clean.

    To say that these were a success is an understatement; Jon inhaled them and wants another batch –STAT!  I asked him if they were more like coffee cake or a biscuit and he said biscuit, which is what I thought as well.  These are a great afternoon snack with a cup of coffee, tea or hot chocolate!

    Kim

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