I made breakfast for supper last night and made egg & hashbrown casserole and cinnamon biscuits.
These are a whole lot faster than making cinnamon rolls and they taste as good, if not better!
2 cups flour
1/2 t. salt
4 t. baking powder
1/2 t. cream of tartar
2 t. cinnamon
4 T. sugar
1/2 cup (1 stick) butter-very cold
2/3 cups milk
Combine all dry ingredients. Cut in butter until mixture has small crumbs. Add milk and stir with a fork until it all holds together, then knead 12-14 times. On a piece of floured waxed paper, pat out the dough to about 1" thick and cut out biscuits. Put biscuits on baking sheet and bake @ 425' for 12-15 minutes.
1 stick butter softened
2 cups powdered sugar
1-1 1/2 T. milk
1/2 t. vanilla
Combine ingredients, beating well, add more milk as necessary. Put the frosting in a ziploc bag and cut the corner off for easy spreading. When the biscuits are done, squeeze the frosting onto them while they're still hot, then set aside to cool for a few minutes.
Makes 12-14 biscuits, depending on size...mine are about 3 inches across.
You could probably make a simpler glaze, but the buttercream tastes really, really yummy! And if you want regular biscuits, just use half the sugar and leave out the cinnamon, and that's my basic biscuit recipe.
I'm afraid I don't have any pictures because they disappeared pretty fast. :D