cinnamon bread biscuits + honey butter
March 23, 2012 The instant I polished off 1/4 of the Irish Soda Bread from last week, I had an idea.
With it’s crunchy exterior and doughy, bread-like interior, it was very similar to a hearty drop biscuit.
That only meant one thing.
Time to dwarf this loaf into 12 mini bread biscuits.
And pack them with cinnamon.
And who doesn’t like things mini-sized? I happen to be obsessed with miniature versions of anything.
mini spoons…mini jars…espresso cups…baby shoes…
You get the idea.
But not the little baby corns you commonly find in stir fry! Those freak me out. Right mom?
And technically, when I say these are mini-sized they really aren’t. In comparison to the full size loaf, yes. But they are about standard biscuit size.
I adapted the original recipe using oat flour instead of quiona flour, raw honey instead of sugar, swapping out half of the milk for ricotta cheese, and adding cinnamon + vanilla.
I switched to oat flour instead of quinoa flour to give them a more mellow flavor. They are just slightly sweet and can be classified as a hearty breakfast item or snack.
Their texture is a cross between quick bread and a hearty biscuit. Do not think fluffy, pull-apart biscuit. These are not those.
But, like biscuits, they are perfect for hosting a multitude of toppings.
Like cinnamon honey butter.
Now we’re talking.
Cinnamon Bread Biscuits [yields 10-12] adapted from La Tartine Gourmande, Irish Soda Bread
- 1c GF oat flour
- 1c millet flour
- 2/3c sweet rice flour
- 1/2c milk
- 1/2c whole milk ricotta cheese
- 1/4c raw honey
- 1 large egg
- 2.5t cinnamon
- 2t vanilla extract
- 1.5t baking powder
- 1t baking soda
- 1/2t xantham gum
- 1/2t salt
- Preheat your oven to 450* and line two large baking sheets with parchment paper.
- In a bowl, whisk together the egg, ricotta, milk, honey, and vanilla.
- In another bowl, sift the flours together and stir in the cinnamon, baking powder, baking soda, xantham gum, and salt.
- Make a well in the center of the dry ingredients.
- Pour in the wet ingredients and mix together with a wooden spoon.
- Mix until just combined. Avoid over-stirring.
- Scoop + plop about 1/3c of the dough onto the pan. They should be about 1 1/2 - 2 inches in height. Leave 3 inches in between each biscuit.
- Bake at 450* for 5 minutes, then turn down to 350* for 14-16min. Switch the pans to different racks 1/2 way through. When done, they should be golden brown, firm to the touch, and a toothpick should come out clean.
- Best if served warm. Let cool completely before storing in a sealed container.
notes: The dough should be very thick and not pourable [check the first photo]. When scooped onto the pan it should hold form but still be moist. If it’s too wet, start by adding 1T oat flour at a time. If too dry, add more milk, slowly. Quinoa flour or buckwheat flour can be subbed for oat flour. These are easy to reheat by cutting in half and placing in a pan over medium heat for a 2-3min per side.
Cinnamon Honey Butter
- 3T butter, softened
- 1/2T raw honey
- 1/4t cinnamon
- Whip together until soft and creamy.
- Store covered in the fridge.
notes: Sub unrefined coconut oil or cream cheese instead of butter, if desired.
Mixed up and ready to eat in no time.
These are a must have for the weekend.
Ashley
Reader Comments (17)
Ashley--> Whaaaat?? Noooo. That's a relationship deal breaker. ;) hehe
Ashley--> I actually ate them with eggs this morning!
I am definitely going to be trying these sooner rather than later! Thank you for always posting such great recipes!! My cousin is a celiac and I always direct her to the awesome recipes you post! Thanks!
Ashley--> You are so very welcome. Thanks for passing my recipes to your cousin. I'm glad they have helped her out!
Heather
Ashley--> Heather!!! That is awesome. Thank you for letting me know!! :)
Ashley--> Great question Sherry. This is one I was wondering myself. Typically, with gluten free baked goods when xantham gum is called for it's only in a very small amount. I think this is the first recipe I've posted that actually has that in the ingredient list. I've had luck in my baked goods not needing it, but the recipe I adapted this from did call for it so I was afraid to leave it out. I'm not sure how much impact it has on the texture, and next time I'm going to try leaving it out and see what happens. I've noticed that chia seeds can really improve GF texture as well. I might try experimenting by adding 1T ground chia seeds and 3T extra milk to the batter. Let me know if you make it without the XG! Thanks!
Ashley--> Yes!! Thanks for the idea to infuse with cinnamon. I've almost polished off the whole batch myself!