makes 12 to 14

Preheat oven to 400ºF (200ºC).

Cinnamon Filling:

• 1/3 cup [85 ml] butter *or butter substitute
• 1 Tbsp [15 ml] cinnamon
• 3/4 cup [185 ml] brown sugar *or coconut sugar/maple sugar, etc.
  Combine and set aside for later.

Biscuit:

• 1 Tbsp [15 ml] vinegar *or lemon juice
• ½ cup [125 ml] milk *any kind of milk works
• 1 large egg, well beaten *or ¼ cup liquid egg substitute
• ¼ cup [65 ml] butter *or butter substitute

1. Stir vinegar into milk. Set aside to sour.
2. Pour Scone / Old Fashioned Biscuit Mix [285g] in bowl.
3. Cut in butter with a fork until crumbly. Pour in the milk and egg. Stir well.
4. Pat out prepared Biscuit dough onto floured surface. Spread cinnamon mixture on dough. Roll into a cylinder.
5. Cut in 1” (2.5 cm) slices. Place in greased muffin tins.
6. Bake at 375ºF (190ºC) approx 12 minutes.
7. Remove from oven; place serving tray over biscuit pan, flip over to allow biscuits to get all their oozing-delicious cinnamon glaze on top.
8. If you don't get them out before the cinnamon glaze turns to candy - simply warm the pan a few minutes to loosen.

Good to know:

For a lighter/fluffier biscuit: substitute part of the milk with yogurt or thick coconut milk.

Make a double-batch. These freeze well.
Vinegar or lemon juice is suggested with gluten-free baking. It 'conditions' the dough for a better texture. *Apple Cider Vinegar works the best!

Egg-free/Dairy-free baking: See our Substitutions for Allergies & Sensitivities page