LAYERED BISCUITS
Steps:
- 1. Preheat oven to 500º. In a small bowl, combine the cinnamon and sugar, and stir until well mixed; set aside. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut the butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough. 2. Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8 by 11 by 3/4 in rectangle, and sprinkle with 1/2 Tb cinnamon sugar in the center section of the rectangle. Use a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 Tb cinnamon sugar onto the opposite flap. FOld the second flap over. Give the dough a quarter turn, and repeat the rolling, sprinkling, and folding. Transfer the dough to parchment lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 min. 3. Remove from refrigerator, an return to work surface. Rolling to a 1/2 inch thick rectangle, and repeat sprinkling and folding method as in step 2 ( when rolling out the second time, do not fold). Cut out with a 2 1/4 in round biscuit or cookie cutter, and transfer to a baking sheet. 4. Sprinkle tops with remaining cinnamon sugar, and place in 500º oven for 4 minutes. Reduce heat to 375º. Continue baking until biscuits begin to brown all aer - 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.
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